Print available from UUPP I thought I was going to have a nice three day break from everyday mothering and such. I thought it woul...
Homemade Profiteroles - Choux paste turns into glorious cream ouffs filled with cream and drizzled with chocolate sauce.
Adapted from Mastering the Art of French Cooking, by Julia Child
Coq Au Vin isn't as complicated as it sounds, but we can guarantee it will impress your guests. Chicken is braised in a silky wine sauce for the best chicken ever.
One of my favorite chicken dishes in the whole entire world is Chicken Marsala. There is truly nothing more tasty than the combination of mushrooms, wine and cream sauce over chicken in my opinion. To be honest almost every new Italian restaurant we try I always first order the chicken Marsala to decide whether it's a restaurant that I want to revisit a second time or not. I also learned to make chicken Marsala pretty well at home. But when I saw this recipe pinned on Pinterest made by Sugar & Spice by Celeste from Julia Child for Chicken Breasts with Mushroom Cream Sauce I decided I needed to give it a try because it had all of the things I love in a chicken recipe. I finally got around to making it on a Tuesday after a horrifically awful day as a principal responsible for adults who make horrific choices with children but are legally protected by a very strong contract. Comfort, distraction from reality and a reason to open a good bottle of white wine were the perfect remedy for a bad day and need to make this recipe. This may be the most simple, perfect recipe I've made yet from Julia Child. It really was straight forward and came all together quickly. Although made with cream and dry vermouth this version of chicken with a mushroom cream sauce was so bright and tasted so much lighter than my favorite chicken Marsala recipes. We both think the addition of lemon juice made a huge difference in the lighter feel of this recipe. We served it with steamed asparagus and plain version of Risotto. We both loved this recipe and it easily will be added to one of our favorite recipes collection. We enjoyed the dish paired with a wonderful Oregon made Chardonnay, Nuthouse made by Argyle Winery that we enjoyed visiting. RECIPE: Supremes de Volaille aux Champignons (Chicken Breasts with Mushroom and Cream) Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961) From Sugar & Spice by Celeste Ingredients: 4 supremes (boneless, skinless chicken breasts) 1/2 teaspoon lemon juice 1/4 teaspoon salt Big pinch white pepper 5 tablespoons butter 1 tablespoon minced shallot 1/4 pound diced or sliced fresh mushrooms 1/8 teaspoon salt For the sauce: 1/4 cup white or brown stock or canned beef bouillon 1/4 cup dry white vermouth 1 cup whipping cream Salt and pepper 2 tablespoons freshly minced green onion Directions:Preheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature, 165 degrees, before serving!) Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and vermouth in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with green onion nd serve immediately. Serves 4. Source: “Mastering the Art of French Cooking, Vol. I” by Julia Child (Knopf, 1961)
Boeuf bourguignon is one homey dish. Eating it makes me want to cuddle and hibernate. It’s a good feeling. Boeuf bourguignon is cooked at a relatively low temperature for a long time until th…
Julia Child may be the face behind classic beef bourguignon, but we take all the credit for this almost-instant version that’s made on the stove with Progresso™ beef flavored broth and red wine. The recipe serves two people, perfect for date-night in or for nights when you feel like cooking yourself a fancy meal. P.S.: We won’t tell if you sneak a few sips of red wine while you’re cooking.
What a year 2010 was! As I reflect on the year that’s just past, I can’t help but feel grateful (despite many, many stressful moments) to be where I am at this point in my life. My to…
Julia Child's potato-leek soup recipe from her cookbook, Mastering the Art of French Cooking, is so delicious. See our take on the creamy meal here!
I’ve never attempted to make croissants… until now! I’m going to be helping with an Easter Brunch for about 50 people and I’m hoping to master this recipe before then! So …
hi from LA! we are down in so-cal this week, one of my favorite places to be. i love living in norcal but for some reason LA just makes me happy and kind of feels like home. maybe it's because we lived here when we first got married, or because i came here so much growing up..but
[shortcode-print-recipe]With winter right around the corner we need to make sure to keep our bellies warm and the best way is with a delicious comforting hot bowl of soup!Tomato soup will never be the same after making it from scratch! Roasted tomatoes with simple sauteed onions and garlic
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
I can admit that writing this recipe and editing the photos on this soup was a bit painful, in more ways than one. I’ll explain why… For the last two weeks I have been feeling a bit under the weather. No cold or flu showed it’s face but I was just not feeling like myself....
D oes it feel good when you start making something that you have been buying from the store for years? Yeah, I know, it does. I remember the...
A light wind swept over the corn, and all nature laughed in the sunshine. ...
On Sunday's I like to make recipes that I am familiar with that do not take a lot of time because when we get home from church I am u...
Silence those hunger pangs with a protein-rich sweet or savory Greek Yogurt snack.
This caramelized mushroom pasta with crispy prosciutto has savory, umami flavor in every bite, and it’s ready in 30 minutes.
Each of these recipes comes highly-recommended by home cooks. Choose something Italian-inspired, with a creamy sauce, or a hearty pasta bake.
Who can resist homemade chocolate cream pie? Don't ever use a pudding mix for cream pies - making your own filling lets you use good quality chocolate for a rich, divine chocolate pie. And if you like it dark, this same recipe makes a decadent dark chocolate cream pie, just substitute dark chocolate for milk. 1 recipe Graham Cracker Crust using, chocolate graham crackers or chocolate cookie crumbs. Filling: 1 cup sugar (or you can start with 3/4 cup and add more as you go - this pie is very sweet) 1/2 cup all-purpose flour 1 Tablespoon cocoa powder 1/2 tsp salt 1 2/3 Cups milk 3 egg yolks 2 oz. chopped milk chocolate (use good quality chocolate here) 2 teaspoons vanilla extract In the top of a double boiler combine the sugar, flour, cocoa, salt, and milk. Stir the mixture in the bowl while the water boils beneath it, cooking for about 10-12 minutes until the mixture thickens (stir it frequently). Thickening time depends on how cold your milk is to start with. It can take anywhere from 9-14 minutes to get it nice and thick like a pudding. Once it has thickened, remove it from the heat. In a separate bowl, beat the egg yolks. Take a small amount of the hot milk/flour mixture (about a tablespoon) and stir it into the eggs. Add another spoonful and stir it in (you are "tempering" the eggs so they don't cook and curdle). Now pour the egg mixture into the rest of the hot milk mix. Return it to the double boiler and cook until thickened some more (about 3 more minutes) stirring constantly. Take it off the heat. Stir in the chocolate and the vanilla extract to the filling mixture. Now let it cool a bit. (You can stick the filling in the fridge or freezer to help it chill faster, just remember to take it out and stir it occasionally). When the filling has cooled pour it into the pie shell. Then return it to the fridge to for another hour to make sure it is well-chilled before topping it with whipped cream (you can add the whipped cream ahead of time or just before serving) Keep it in the fridge when not serving. Fresh Whipped Cream Topping: 1 pint heavy cream 1/4 - 1/2 cup confectioner's sugar, depending on how sweet you want it Make sure the cream is well-chilled, (I even chill the mixing bowl and beaters when I make whipped cream). Beat the cream on with a wire whisk (or electric mixer with the whisk attachment on high) until it is thicker and can form soft peaks. Add in the sugar and continue to beat until very thick and can form stiff peaks. Spread it over the chilled pie and garnish with shaved or curled chocolate. (To make chocolate curls, warm the chocolate bar slightly in the microwave for about 5 -10 seconds, then scrape a vegetable peeler along the edges. If it doesn't curl, it may not be warm enough, put it back in the microwave for 5 seconds, but be careful not to melt it.) Keep the pie back in the fridge until serving. Cut this with a very sharp knife dipped in hot water. Clean the knife with a towel between slices to keep it neat.
This isn’t any old Fluff Salad recipe – it’s a Raspberry Cheesecake Salad! This easy no-bake dessert salad is full of raspberries and graham crackers and is the perfect alternative to traditional fluff salad.
Cat de ditractiv trebuie sa fie pentru un copil chiar si simpla idee a unei pizza cu ciocolata! iata o varianta ce foloseste o baza de brioche!
A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate. I was up in Liverpool for a couple of days this…
Pioneer Woman mac and cheese has a thick creamy texture and enough cheesy goodness to make both young and old(er) giddy with excitement over dinner!
A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate. I was up in Liverpool for a couple of days this…
A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate. I was up in Liverpool for a couple of days this…
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Just finished watching CNN and feel bad for all the people freezing over in the Arctic wind blast, so here’s my recipe offering to the Mid-Westerners and East-Coasters today (and, of course, …
There are two things I absolutely love at P.F. Chang’s. The Crispy Honey Shrimp and The Singapore Street Noodles. OK that’s not entirely true. The Great Wall of Chocolate completely rocks. What can I say I’m a chocolate girl? The boyfriend of my early college days had a rather high salary for a college kid...
Why are casseroles simply the best? I’m trying to come up with a ton of casseroles to share with you…
