Getting back to normal

The apartment is almost done.  Just a few little things still need to be taken care of, but for the most part everything has a place and it feels like a home.  Even the kitties are getting back to their normal selves.

Mamasita exploring her new favorite place to sit

How to conquer a day.

Oh, it's just a Saturday in January.  The last day of the worst week of the year.  Not my worst week, but in general this past week is the worst week of the year.  I thought that fact was interesting.  

Today, I've been working on my last assignment in language, other than language materials that need to be made for my future classroom.  I'm on page ten of the paper and I still need to discuss music, literature, and history.   But, that'll be for another day.  

Today is a day for baking a cake.  

Not just any cake a Julia Child Mastering the Art of French Cooking cake and frosting.  

Julia Child's Kitchen

 

 I made it. Finally.

50 Women Game Changers #1 Julia Child - Potage Celestine

For some time some of the blogs I read on a regular basis have been doing this 50 Women Game Changers challenge started by Mary from One Perfect Bite after the May 2011 article in Gourmet.  I've been wanting to join in the fun, but have been full of excuses.  This year my goal is to do it my self!  Even though the rest are all the way up to #31 and I'm starting at the bringing I'm still excited.

Is it any question as to who the number one person on this list is.  I hope not, for Mrs. Julia Child really needs no introduction.  However, I need to tell you about my introduction to Julia.  Like most people I had heard of Julia Child, though I did not have her cookbooks or recipes around while I was growing up. My appreciation of her did not start to grow until the movie Julie and Julia.  You know the movie that sparked many a young woman (like me!) to appreciate Julia Child.  After the movie I had to read the book Julie and Julia by Julia Powell and then her second book Cleaving.  But my obsession with Julie Powell will have to wait for #50 in the challenge since she was named one of the Women Game Changers in Food too!

After that I thought hey I'm a twenty-something on the verge of thirty.  I need to do something with my life why don't I do as Julie Powell and cook my way through Mastering the Art of French cooking.  Things did not go as planned.  Such is life.

For Christmas last year (2010) I was able to get my hands on a copy of both books for a really good price.

Here are my posts on the subject from over the past year:

MtAoFC: Part 1

MtAoFC: Part 2

Soupe au Pistou

Boeuf Bourguignon

Roti De Porc Poele or Casserole-roasted pork

Bouef aux Olives

Potage Parmentier

Filets de Poisson Bercy aux Champignons

Reine de Saba

Tarte aux Fraises

Quiche aux Champignons

Mousseline au Chocolat

Coquilles st. Jacques a la Provencale

So for my newest recipe I've delved into MtAoFC vol II

Potage Celestine 

Celery soup with potatoes, leeks and rice

Really I should call this recipe or at least the one I made liquidy mashed potatoes.
Adapted from MtAoFC part 2 page 15 and 16.

Ingredients:

• The white part of 2 leeks, sliced
• 3 cups sliced celery stalks
• 1/4 teaspoon salt
• 3 tablespoons butter
• 4 cups light chicken stalk
• 1/3 cup plain white rice 
• 4 medium potatoes, chopped 
• 2 cups water 
• 1/2 teaspoon salt 
• 2 cups milk heated in a small pan
• salt and pepper to taste 
• 4 to 6 tablespoons soft butter 
• 3 tablespoons fresh tarragon 

Directions:

• Cook the leeks and celery slowly with 1/4 teaspoon salt and 3 tablespoons butter in a 3-quart heavy-bottomed saucepan and cover until tender but not browned.
• About 10 minutes 
• Add the chicken stock.
• Bring to a boil.
• Stir in rice.
• Simmer uncovered for 25 minutes.  
• Meanwhile, bring the potatoes with the 2 cups of water and 1/2 teaspoon salt.  
• When tender, drain their cooking water into the leeks and celery.
• Puree the potatoes.
• Return to the saucepan and beat in the milk to make a smooth, white cream
• Puree the leak and celery mixture with its liquid into the potato cream. 
• Blend well with wire whip and bring to a simmer.
• Season to taste   
• Mash the 4 to 6 tablespoons of soft butter and tarragon in the soup tureen.
• Blend the hot soup into the herb butter.
• Serve immediately.  

Coquilles st. Jacques a la Provencale

For my second foray into Scallops I decided to see what Julia had to say on the matter. I asked Alex to choose from Scallops and Mushrooms in White Wine Sauce or Scallops Gratineed with Wine, Garlic, and Herbs. He choose the second choice. Though he liked it better than the first Scallop recipe, I did not convert him to liking this fabulous fish.

Coquilles st. Jacques a la Provencale

Ingredients:

• 1 small yellow onion, minced


• 1 tablespoon butter


• 1 small shallot, minced


• 1 clove of garlic, minced


• 1-1/2 lbs washed scallops, cut into 1/4 inch thick slices.


• Salt and pepper


• 1 cup sifted flour


• 2 tablespoons butter


• 1 tablespoon olive oil


• 2/3 cup vermouth


• 3 tablespoons water


• 1/2 bay leaf


• 1/8 teaspoon thyme


• 1/4 cup grated Swiss cheese


• 2 tablespoons butter cut into 6 pieces

Directions:

• Cook onions slowly in butter in a small sauce pan for 4 minutes.


• Stir in shallots cook for 1 minute


• stir in garlic cook for another minute


• Set aside.


• Dry scallops.


• Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.


• Saute the scallops quickly in very hot butter and oil for 2 minutes to brown them slightly.


• Pour the vermouth and water into the skillet with the scallops.


• Add the herbs and the cooked onion mixture.


• Cover the skillet and simmer for 5 minutes.


• Then uncover, and if necessary boil down sauce rapidly for a minute until it is lightly thickened.


• Correct seasoning, and discard bay leaf.


• Spoon the scallops and sauce into the shells.


• Sprinkle with cheese and dot with butter


• Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.

Mousseline au Chocolat

Alex loved the chocolate Mousse I made on Friday so much, I thought I make it again. This time though, I'd consult Julia Child on how she makes this desert. So out came Mastering the Art of French Cooking vol 1 and on page 604 I found the recipe I was searching for.

Mousseline au Chocolat
or
Mayonnaise au Chocolat
or
Fondant au Chocolat
or
Chocolate Mousse

Ingredients:

• 4 eggs


• 3/4 cup baking sugar


• 1/4 cup orange liqueur


• 6-ounces semi-sweet baking chocolate


• 4 tablespoons strong coffee (I substituted this with dark rum)


• 1 & 1/2 sticks of unsalted butter


• pinch of salt


• 1 tablespoon granulated sugar.

Directions:

• Beat egg yolks and baking sugar together until thick and forming ribbons


• Beat in orange liqueur


• Set over not-quite-simmering water and continue beating for 3 to 4 minutes


• Then beat over cold water for 3 to 4 minutes until mixture is cold and again forming ribbons.


• Melt Chocolate and coffee (Rum) over hot water


• Remove from heat


• Beat in Butter until smooth


• Beat Chocolate into egg mixture


• Beat egg whites and salt until soft peaks form


• Add sugar


• Beat until stiff peaks are formed


• Stir 1/4 egg whites into chocolate mixture


• Fold rest of egg whites into chocolate mixture


• Turn into serving dishes


• Refrigerate for at least 2 hours or overnight

I topped them with another MtAoFC vol 1 Recipe found on pg 580-581.

Creme Chantilly (Lightly Beaten Cream).

Ingredients:

• 1-cup chilled whipping cream


• 2 tablespoons sugar


• 2 tablespoons vanilla extract

Directions:

• Pour cream into a bowl set over ice


• Beat slowly until it begins to foam


• Beat until soft peaks form


• Before serving fold in sugar and vanilla

Bon Appétit

D

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Quiche aux Champignons

Quiche aux Chmpignons (Quiche with mushrooms)
Mastering the Art of French Cooking Vol 1 Page 152

This is my version, since I skipped the part about the leeks. I'm happy the way it turned out.

Ingredients:

• 3 Eggs


• 1 & 1/2 cups whipping cream


• Pinch of Nutmeg


• 1/8 tsp pepper


• 8-inch partially cooked pastry shell


• 1/4 cup grated Swiss cheese


• 3 Tablespoons butter


• 1 lb fresh mushrooms


• 1 tsp salt


• 1 tsp lemon juice

Directions:

• Preheat oven 375 degrees


• Melt butter in heavy-bottomed saucepan


• Add Mushrooms


• Stir in salt and lemon juice


• Cover pan and cook over moderate heat for 8 minutes


• Uncover


• Raise heat and boil for several minutes until liquid is completely evaporated.


• Beat eggs, cream, and seasoning in a mixing bowl


• Gradually stir in mushrooms into egg mixture


• Pour into pastry shell


• Sprinkle with cheese


• Bake for 25 to 30 minutes

A dear friend of mine decided to have a Camerone Day Dinner Party. Since she wanted to celebrate something French then why not make something French to eat. Hence my newest creation from MtAoFc, quiche for dinner and something I've made before, a tart for desert.

Bon Appétit

D

Tarte aux Fraises

Today is a dear friend's Birthday, but I cannot be there to celebrate with her. To cheer myself up from this realization I decided to make this Fresh strawberry tart. It so happens that my co-worker's birthday is today as well, so she will be the recipient of all this birthday baking. I'm also super excited that this recipe incorporates three MtAoFC recipes all in one.

Recipe OnePate Sablee

This Sugar Crust was easy, but I'm not sure people should do what I did and come home to make it on my lunch hour. I only had five minutes left to eat some lunch, but it was worth it for beautiful dough. You can also see I didn't use the false-bottom cake pan. Truth be told I don't have one and I'd already spent enough money on the Cognac. Next time around I'll make it correctly. There will be a next time because my husband was disappointed that he didn't get to eat any. This is just the trial run.

Ingredients

• 1 & 1/3 cups flour


• 3 to 7 tbs granulated sugar


• 1/8 tsp double-action baking powder


• 7 tbs fat ( 5 tbs chilled butter and 2 tbs chilled shortening)


• 1 egg beaten with 1 tsp water


• 1/2 tsp vanilla

Directions

• Place flour, sugar (I used 6 tbs), butter, shortening, and baking powder in the mixing bowl.


• Rub together the fat and dry ingredients with finger tips


• Blend in the egg and vanilla


• Knead dough into a ball


• Wrap in waxed paper


• Chill for several hours until firm


• Mold in a false bottom cake pan


• Bake in oven for about 15 minutes until it begins to brown

Recipe Two

Creme Patissiere

This is a yummy custard filling. Note to self check that all ingredients are present before starting. I started making it only to have to send hubby to the store for milk because all we had in the refrigerator was soy milk, and that is just not the same.

Ingredients

• 1 cup granulated sugar


• 5 egg yolks


• 1/2 cup flour


• 2 cups boiling milk


• 1 tbs butter


• 2 tsp vanilla


• 3 tbs cognac

Directions

• Gradually beat sugar into egg yolks until mixture is pale yellow and forms ribbons


• Beat in flour


• Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets


• Pour into sauce pan and heat over moderately high heat.


• Stir with a wire whisk


• When sauce comes to a boil, beat over a moderately low heat for 2 to 3 minutes.


• Remove from heat


• Beat in butter


• Beat in vanilla and cognac

Recipe Three

Tarte aux Fraises

Finally, we come to the assembly portion, but wait there's more. We now need to make the glaze. I also added blue berries to the mix because they are yummy and look pretty.Ingredients

• 1 quart of large ripe strawberries


• 1 cup red currant jelly


• 1 tbs granulated sugar


• 1 tbs cognac

Directions

• Have your pastry crust ready


• Hull strawberries


• Boil currant jelly, sugar, and cognac until it reaches 228 degrees


• Paint the interior of the pastry crust


• Let sit for five minutes


• Spread custard onto bottom of pastry shell


• Arrange strawberries over custard


• Spoon glaze over strawberries.


• Chill and serve.

Bon Appétit

D

.

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Reine De Saba

Sometimes you just have to take life one day at a time. I'm reading this book about giving thanks for everyday things like dew drops and bubbles. So, I've started a journal to record these things in my own life.

Today's project is a home made from scratch (I know, redundant) cake for my dear friend Steph's birthday extravaganza. I hope she knows I love her, because I simply hate whipping egg whites. They never work right for me! Also this is a perfect opportunity to knock out some MtAoFC recipes. I'll be using two for this recipe. I think that this will be the best one yet!

With out further adulation, I give you Reine de Saba aux Glacage au Chocolat. Or in English Chocolate and almond cake with chocolate-butter icing.

Ingredients:

Reine de saba (pg 677 -679 MtAoFC vol 1)

1. 4 ounces semi-sweet chocolate


2. 1/4 lb butter


3. 2/3 cup granulated sugar


4. 3 egg yolks


5. 3 egg whites


6. Pinch of Salt


7. 1 tablespoon granulated sugar


8. 1/3 cup pulverized almonds


9. 1/4 teaspoon almond extract


10. 1/2 cup cake flour

Clacage au Chocolat (pg 684 MtAoFC vol 1)

1. 2 ounces semi-sweet chocolate


2. 2 tablespoons rum


3. 5 to 6 tablespoons unsalted butter

Here goes nothin'

CAKE

Preheat oven to 350 degrees

Pulverize Almonds.

I used this lovely present from Alex's grandmother. It worked like a charm.

Butter and flour 8 inch cake pan

Place chocolate and rum in small pan and cover.

Place pan in a larger pan of simmering water off of heat and let melt.

Cream butter and sugar for several minutes.

Beat in the egg yolks

Beat egg whites and salt in separate bowl.

I had to do this twice the first time was a bust.

But, I finally did it. YAY ME!

Sprinkle on (second amount) sugar.

Then blend chocolate into butter and sugar mixture.

Add pulverized almonds and almond extract.

Add egg white mixture

Add flour

Place in cake pan

Bake for 25 minutes

ICING

Place chocolate and rum in small pan and set over larger pan of simmering water.

Let chocolate melt off of heat

Beat in butter 1 tablespoon at a time

Beat over ice until cooled to spreading consistency

Spread on cooled cake and decorate with more pulverized almonds

Bon Appétit

D

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Filets de Poisson Bercy aux Champignons

I could have this be MtAoFC #6 and #7 since I'm using a master recipe and a white sauce recipe, but this is just the sixth time I've made something out of Mastering the art of French Cooking. However, as much as I loved this recipe my husband hated it. He didn't even finish his meal. I guess that is what I get for trying to get some one who doesn't like fish to eat it.

Filets de Poisson Pochésau Vin Blanc (Fish Filets Poached in White Wine) master recipe.

Well since I'm not a big fan of onions and for the life of me I could not find Shallots I have omited this part of the original recipe.

Place in a buttered 10-12 inch fireproof baking dish, 2 & 1/2 lbs of skinless, boneless flounder filets that have been seasoned lightly with salt and pepper.

Then dot the filet with butter.

Add Mushrooms (see below)

Pour over the filet with the cold liquid consisting of 1/4 cup dry white wine, 2/3 dry white vermouth, and 1/4 cup bottled clam juice. Until the fish is barely covered add water to finish off the liquid if you don't have enough.

Bring to a simmer on top of the stove then lay buttered waxed paper over the top of the fish. Place in preheated oven for 8 to 12 minutes. Fish is done when a fork pierces the flesh easily. Do not overcook.

Place the cooking liquid in a sauce pan.

Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)

Toss mushrooms in hot butter for a minute or two without browning. Then season with salt and pepper.

Add Mushrooms to Filet (see master recipe above)

Rapidly boil the cooking liquids until it has reduced to 1 cup.

Off of heat, beat 2 & 1/2 tablespoonfuls and 3 tablespoons of butter into the hot liquid.

Then add 1/2 cup of whipping cream.

Season with salt, pepper, and lemon juice.

Spoon sauce over fish.

Place fish in broiler for 2 to 3 minutes to brown top of sauce lightly.

Bon Appétit

D