Chocolate Madeleines

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Slow Cooker Cauliflower and Potatoes Catalan

1 pound Yukon Gold potato — or other waxy potatoes, scrubbed and cut into 1-inch chunks
1 large cauliflower — about 1 1/2 pounds, trimmed and cut into 1-inch florets
1/4 cup olive oil
1 teaspoon salt
freshly ground pepper
1 cup broth — store-bought, homemade, or water
2 tablespoons chopped fresh flat-leaf (Italian) parsley — dill, or basil

Place the potatoes and cauliflower in a large slow cooker. Add the oil, salt, and pepper to taste and toss well. Add the broth. Cover and cook on high for 3 to 4 hours, or until tender.

Sprinkle with the herbs and taste for seasonings. Serve hot or at room temperature.

Serves 8

Cooking with Basil

Cooking with Basil

Weeknight Coq au Vin

2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley, divided
1 1/2 cups sliced cremini mushrooms
1 1/2 cups dry red wine
1 cup chopped carrot
1/2 cup chopped shallots
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brandy
1 teaspoon minced fresh thyme
2 teaspoons tomato paste
1 garlic clove, minced

Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

French Onion Soup

2 large onions
1/4 cup butter
4 cups boiling water
2 beef bouillon cubes
4 slices toast
1 tablespoons Parmesan cheese

Slice onions crosswise as thin as possible. Melt butter in large pan and add onions. Cook until transparent but not brown. Cover boiling water and add beef cubes. Gently stir until bouillon is dissolved. Cover and simmer slowly for 30 minutes.

Meanwhile, sprinkle Parmesan cheese evenly over toast.

Pour soup into bowls.

Trim toast so that each slice may be floated on top of soup.

Serves 4

Hamilton Beach Brushed Stainless Steel 2-Slice Toaster

Flourless Orange Soufflés

1 tablespoon butter
1/3 cup fresh orange juice with pulp
1/3 cup sugar + 3 tablespoons
5 eggs, separated
3 teaspoon grated orange zest
1/2 cup navel orange sections
3 tablespoons orange marmalade
1 tablespoon Grand Marnier

Butter four (1 1/2 cups) soufflé dishes and chill.

Pour orange juice into a large mixer bowl. Add 1/3 cup sugar and egg yolks. Add 2 tablespoons grated rind and whisk until lemon colored.

Beat egg whites with remaining sugar to stiff peaks. Blend in about 1/4 of egg whites into yolk mixture. Fold in remaining whites.

Divide among prepared dishes. Smooth tops slightly. Bake at 450°F about 12 minutes.

Meanwhile, combine remaining zest with orange sections, marmalade and Grand Marnier in a saucepan over medium heat and warm.

To serve, make a hole in center of each soufflé and add some of sauce.

Bia Cordon Bleu White Porcelain 10-Ounce Tall Individual Souffle, Set of 4

100 Year Old Pate

2 lb chicken livers
1/2 lb bacon cooked crisp and crumbled
1 cup chicken stock (preferred) or bouillon
1 large white or yellow onion cut into 8th; ‘s
2 stalks celery with tops cut into sections
1/4 bell pepper
1 clove garlic peeled & sliced
1 teaspoon heaping thyme
1/4 teaspoon sage
1 pinch rosemary
1 small bay leaf
1 crushed peppercorns to taste
1 salt to taste (none with bouillon)
1/2 teaspoon dijon mustard
1 dry white wine or for change try dry sherry
1/2 lb sweet cream butter (adjust salt if; salted butter is used)

In sauce pan, combine livers, stock, spices, garlic, celery, onion, pepper & salt. Add enough wine to just cover ingredients and bring to boiling point. Reduce heat, cover, and simmer for about 1/2 hour.

When done, place contents in the colander. Reserve the wine broth and allow it to stand and cool. Discard the bay leaf from the contents in the colander and allow remainder to cool for 1/2 hour.

Gently ladle off the wine broth until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to catch all the sediment because it is an important part of the recipe.

In your food processor; combine the contents of the colander, sediment broth, butter, mustard and 1/2 of the crumbled bacon. Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add more broth. Allow pate to set in refrigerator for at least 24 hours.

Unmold, lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.

Beckie’s Note: I read on the internet this recipe is a French farm recipe reported to be over 100 years old. Can’t help but wonder if they had food processors back then? Or dijon mustard?

Paderno World Cuisine 11.875 by 3.125 Inch Non-Stick Pate Mold with Removable Bottom

French Dip Beefy Sandwiches

3 pound beef roast
1/2 teaspoon garlic salt
3 onions, sliced
14.5 oz can beef broth
3 tablespoons Worcestershire
6 rolls
1/2 cup mayonnaise
1 tablespoon horseradish
cooking spray

Coat slowcooker bowl with cooking spray.

Rub roast with garlic salt and pepper.

Place onions in slowcooker. Add broth and Worcestershire, place roast on top of onions. Cook on low 8 hours.

Heat broiler. Toast rolls.

Remove roast to a cutting board. Strain liquid from slowcooker into a bowl, reserving onions. Cut roast into slices.

In a bowl, blend mayo and horseradish. Spread 1 1/2 tablespoons mayo blend on each roll. Top with beef and some of the onions.

Serve each sandwich with 1/3 cup of the liquid for dipping.

Makes 6 servings.

Proctor-Silex 4-Quart Slow Cooker

Tomato Quiche

1 unbaked 9 inch pie shell
1 cup shredded Swiss cheese, 4 oz
8 large ripe tomatoes, peeled, seeded and chopped
1 small onion, finely chopped, 1/4 cup
1/4 teaspoon leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 cup light cream or half and half
1 teaspoon sugar
2 teaspoons dried basil

Prick pie shell with fork and bake in preheated 450° oven for 12 minutes or until golden. Cool slightly and sprinkle with cheese.

Put tomatoes in large skillet. Add onion, thyme, basil, salt and pepper. Cook, stirring occasionally until very thick puree, about 30 minutes.

Lower oven to 375°.

Beat eggs and gradually add cream. Add sugar and tomato mixture; pour into baked pie shell. Bake at 375° until set, about 40 minutes. Let cool 10 minute before cutting.

Garnish with sautéed tomato slices if desired.

Serves 6

Cooking with Basil

Cooking with Basil

Butternut Squash Bisque

2 1/2 pounds butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
1/4 cup butter
1 medium onion, chopped
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored and chopped
1 48 ounce box reduced-sodium chicken broth
1 cup apple cider or apple juice
2 canned chipotle peppers in adobo sauce, coarsely chopped
1/2 cup sour cream
3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)

Peel, seed, and cube butternut squash.

In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.

When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through.

Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese.

Makes 8 servings.

Conair Cuisinart Smart Stick 2 Speed Hand Blender (Brushed Chrome)

Crème Fraîche

2 cups heavy cream
1/4-cup buttermilk or sour cream

Combine cream and buttermilk in a sterile jar with a tight-fitting lid. Shake to combine and let stand at room temperature until thickened, 24-48 hours.

Shake gently, then chill until ready to use (it will continue to thicken as it chills).

Crème fraîche keeps in the refrigerator for up to 2 weeks.

Top 6 ways to use Crème Fraîche

1. Whisk crème fraîche into a brown sauce before serving – it tolerates high heat without curdling.

2. Combine crème fraîche with a little honey and vanilla extract to enhance the flavor of the fruit.

3. Top roast beef with a mixture of horseradish, Worcestershire sauce, chives, and crème fraîche.

4. When cold crème fraîche hits hot­ off-the-grill vegetables, it melts, creating an instant sauce.

5. For a party appetizer, top Crostini with smoked salmon, red onion, capers, fresh dill, and crème fraîche.

6. Use crème fraîche to make creamy salad dressings, such as the classic Green Goddess dressing.

Yield: 2 cups

Kate Aspen “Vintage” Milk Favor Jar, Set of 12