tag:blogger.com,1999:blog-39995068239941697752024-02-07T00:54:56.877-08:00the foodie grand mereHI I am Chele grandmother and greatgrandmother and one of my favorite hobby is cooking. Nothing to chase the blues away than to go to the cupboard and the refrigerator and be creative! I live by myself but I still enjoy cooking for myself my family and friends..I want to share my foods experiences with you. Come and join me let's have some fun.michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3999506823994169775.post-28137613308694582922023-02-26T13:40:00.055-08:002023-03-01T11:57:31.628-08:00Chicken and vegetables with a maple syrup and Cayenne marinade.<p> This is a tribute to New England, so easy to make and it uses only one pan. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ4e0cqfBQi9Q9NF0up9q8ngF8f5TA4Co0G21wzEBQ6ssAWGrbaC0m8JepdX8qYX_dWLgdncP9RyBxCT6vI-mn0woWkuDCtTWXNBB_ZC2VcFORK_BqLR-8b5KlrvoQ1xU8i1DwZxNMvhcQvk3sDVpYbxLRFvLr5FpvLNxu7wuMTBTN9N0USgR_8VS/s3941/20230224_165449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2956" data-original-width="3941" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ4e0cqfBQi9Q9NF0up9q8ngF8f5TA4Co0G21wzEBQ6ssAWGrbaC0m8JepdX8qYX_dWLgdncP9RyBxCT6vI-mn0woWkuDCtTWXNBB_ZC2VcFORK_BqLR-8b5KlrvoQ1xU8i1DwZxNMvhcQvk3sDVpYbxLRFvLr5FpvLNxu7wuMTBTN9N0USgR_8VS/w503-h377/20230224_165449.jpg" width="503" /></a></div><br /><p>INGREDIENTS</p><p>4 pieces of chicken (preferably thighs)</p><p>1/2 an onion, 2 sweet potatoes, 1/2 lbs. Brussels sprouts (that is about for 4 persons),,</p><p>1/3 cup of oil</p><p>1/2 cup Maple syrup</p><p>Cayenne pepper ( careful very hot)</p><p>1/3 cup Dijon mustard</p><p>3 or 4 slices of bacon chopped</p><p>salt and black pepper</p><p>INSTRUCTIONS</p><p>MAKE THE GLAZE </p><p>In a bowl add the olive oil, the Dijon mustard, the Maple syrup, the Cayenne pepper (careful very hot)</p><p>add salt and pepper and mix all the ingredients.</p><p>Add 1/2 of the glaze to the chicken and keep in the refrigerator till the vegetables are ready.</p><p><br /></p><p>PREPARE YOUR VEGETABLES</p><p>chopped the onions </p><p>cut the sweet potatoes in cube about 2 inches big</p><p>you may use the brussels sprout full or cut them in 2 if they are too big</p><p>put all the vegetables in a bowl add the bacon cut in small pieces.</p><p>add the rest of the glaze to the bowl and mix everything!</p><p><br /></p><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOVX2rw8HzRkSRjo79QGCDvdGsKF8KkHglZjM_OKrko4zj1EAViCK0GaHJaC2wC55-nfgVHfnG6sFt5R5qM1LhCuThRAUr5-7WIq6n7JKXEfidxjHJhmHdL5TcRLwQ3ZCnMU0e818jc3DKz4mYTEQeR0tzvsAD7ySRZUNOnqPxpGCvB0vZcKSb_eP/s4608/20230224_165951.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4608" data-original-width="3456" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOVX2rw8HzRkSRjo79QGCDvdGsKF8KkHglZjM_OKrko4zj1EAViCK0GaHJaC2wC55-nfgVHfnG6sFt5R5qM1LhCuThRAUr5-7WIq6n7JKXEfidxjHJhmHdL5TcRLwQ3ZCnMU0e818jc3DKz4mYTEQeR0tzvsAD7ySRZUNOnqPxpGCvB0vZcKSb_eP/w301-h400/20230224_165951.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p></p><p>PUT EVERYTHING TOGETHER</p><p>On an oven pan spread all your vegetables and cover with the chicken and the glaze</p><p>bake at 450 F for about 35 minutes. check for doneness. (Internal temp . of chicken is 165</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCTugIlN9mOKzckKSmwFc2BlBEjp3KShJApv40WWnbuVH6Pp9uReeLsCSd_6HwGbpvOCU0pHaTBD8tpzyldOgHHNDAd4f_zMFSwOy-h6qAjzlMytpsAWnSCGGF4l-OVMVYDN0fUVdRShoqO96lr44-VTbies4Bd2zFcitbX-HR-omz89jFQfAS9e_/s4608/20230224_182235.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCTugIlN9mOKzckKSmwFc2BlBEjp3KShJApv40WWnbuVH6Pp9uReeLsCSd_6HwGbpvOCU0pHaTBD8tpzyldOgHHNDAd4f_zMFSwOy-h6qAjzlMytpsAWnSCGGF4l-OVMVYDN0fUVdRShoqO96lr44-VTbies4Bd2zFcitbX-HR-omz89jFQfAS9e_/w320-h240/20230224_182235.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>scrumptious . If you have some Maple syrup try it. There is no alternative for the Maple syrup . you could always make chicken Piccata , delicious too.<div><br /></div><div><br /><p><br /></p></div>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-53861851148334514412022-03-12T07:33:00.000-08:002022-10-27T17:10:21.772-07:00chicken from Basque county. I have quite a few chicken recipes that I like to go back too.<br />
and chicken Basquaise is one of them<br />
The Basque country is another lovely part of France but I must say I haBe never visited it. Like a lot of counties in France they have interesting traditional recipes . Chicken basquaise is one of them. <span style="background-color: white; color: white; font-family: "Cormorant Garamond", Georgia, "Times New Roman", serif; font-size: 24px;">specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the Pyrenees. Basque chicken recipe is one of the best known of the South West region.</span><div><br /><div><br /><div><span style="background-color: white; color: white; font-family: "cormorant garamond", georgia, "times new roman", serif; font-size: 24px;">This specialty comes from the Basque Country, between sea and mountain, between France and Spain, at the heart of the Pyrenees. Basque chicken recipe is one of the best known of the South West region.</span></div><div>,</div></div></div><div><br /></div>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-74986080418929560752022-02-04T19:57:00.000-08:002022-02-04T19:57:04.703-08:00stuffed Kabocha ( little winter squashes)<div class="separator" style="clear: both; text-align: center;">
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It is grey and cold outside . Back to fall and winter dinner</div>
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I found this little squashes at a small farmer market they did call them another name but I know them thru googling) as Kabocha squash . very sweet and delicious</div>
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<span style="color: red; font-size: large;">ingredients</span></div>
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<span style="color: #006000;">4 kabochas </span></div>
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<span style="color: #b09600;">2 lbs ground pork</span></div>
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<span style="color: #006000;">3 small red pepper chopped</span></div>
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<span style="color: #b09600;">2 cups onions chopped</span></div>
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<span style="color: #006000;">2 tbs tomatoes paste salt pepper </span></div>
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<span style="color: #b09600;">1/2 a cup parmesan cheese</span><span style="color: #006000;"></span></div>
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1<span style="color: #b09600;"> tsp cumen </span></div>
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<span style="color: #006000;">a few drops shiraca sauce</span></div>
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<span style="color: #b08500;">precook the Kabochas in the oven for a while till they are easy to open.</span></div>
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<span style="color: #b09600;">cut the top of the Kabochas and a little bit of the bottom so they will stand straight</span></div>
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<span style="color: #b09600;">take the seeds of the Kabochas out and get as much flesh as you can.</span></div>
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sweat<span style="color: #006000;"> the onions and the peppers </span></div>
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<span style="color: #b09600;">mix the pork ,the onions and pepper , the kabochas flesh. the tomatoes paste.</span></div>
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<span style="color: #006000;">add the cumen, salt, pepper and sirracha.</span></div>
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<span style="color: #b09600;">sprinkle with a little olive oil and the parmesan</span><br />
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<span style="color: #006000;">cooked in a 350 F oven for about 30 minutes. ( check for readiness</span><br />
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I<span style="color: #b09600;"> serve the kabocha with some rice ad a green salad.</span></div>
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<span style="color: #b09600;">The Kabocha freeze very well.</span></div>
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michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-66427396666048587802020-03-30T11:36:00.002-07:002020-08-11T05:20:41.863-07:00poulet saute chasseur ( chicken cacciatore.}this is a dish I have made so many time. I think it is the first dinner I ever made. I first got the recipe a long time ago in my first cooking book "la cuisine familialle et pratique de Pellaprat ".<br />
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When I moved too the USA we were allowed very little luggage but I did brought this favorite cooking book, I still used it ounce and a while for reference but I always play with the recipe.<br />
this recipe is vey easy to make and it is not time consuming so if you work you still can make it on the week night.<br />
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_Ingredients<br />
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4 Pieces chicken shoulder ( you can use a small chicken cut up for bigger serving)<br />
/4 cup flour<br />
1/2 a large onion<br />
2 tbs olive oil<br />
2 tbs butter<br />
2 celery ribs<br />
1/2 lb sliced mushroom<br />
1 can tomato drained<br />
tomato paste<br />
1 cup of wine<br />
3 garlic gloves<br />
Fresh herbs of your choice , oregano, thyme, basil....or you can use dried herbs about 1 tsp each.<br />
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instruction<br />
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Dust chicken with flour, salt and pepper<br />
brown the chicken in the oil and butter in a very hot pan.<br />
when the chicken is browned on all side put it in a plate leave it on the side,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hRiEi-eVW7wvyZuxJhhedYILLRuYtRKCwHQtovtTSHWs-hxjyEXf8itxOefvkX4mwEp6_fPlqRvN6qVq7m9Zy5oq4xIfpQH5Sk-oOVO2qQzvOQJevWRJW9e5955P-rsUIb8Fv6u_s34/s1600/20200321_170324chicken+brown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="961" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hRiEi-eVW7wvyZuxJhhedYILLRuYtRKCwHQtovtTSHWs-hxjyEXf8itxOefvkX4mwEp6_fPlqRvN6qVq7m9Zy5oq4xIfpQH5Sk-oOVO2qQzvOQJevWRJW9e5955P-rsUIb8Fv6u_s34/s640/20200321_170324chicken+brown.jpg" width="384" /></a></div>
<br />
in the same pan brown the onion, the celery ribs, the mushroom.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zZw_QUZZpvUr5MTEVXrPN4mlSTxX0nmvl96eYBKQIWklulo31QqvAxSDVD3801qpQl0t4rbGp7cpPEWt1Lnsn2OH7zHFAqQAq-3iuY_QISqbi8Lw1RVcSLFOcjowk1J-jwZJ4MRxpVc/s1600/20200321_170138mushroom4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1566" data-original-width="1517" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zZw_QUZZpvUr5MTEVXrPN4mlSTxX0nmvl96eYBKQIWklulo31QqvAxSDVD3801qpQl0t4rbGp7cpPEWt1Lnsn2OH7zHFAqQAq-3iuY_QISqbi8Lw1RVcSLFOcjowk1J-jwZJ4MRxpVc/s640/20200321_170138mushroom4.jpg" width="618" /></a></div>
<br />
Add the can of tomato, the wine , the tomato paste, the garlic.<br />
return the chicken to pan and cook for about 30 minutes. I cook my in the oven but it can be cook on the top of the stove.<br />
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<br />
<br />
It can be serve with noodles, Polenta or couscous. it is very good with angel pasta too . your choice,.<br />
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<br />
<br />
<br />
<br />michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-57945737679504587502019-08-21T11:02:00.002-07:002019-08-21T11:08:07.666-07:00chicken Teriyaki the easy way.Jamie Oliver is one of my favorite chef on line. His food is fresh and simple but bring in different ingredients. when I saw him on line making chicken wings Teriyaki I had to try the recipe. <br />
It is the easiest simple recipe ever . it is one of his recipe from his book "5 ingredients- quick&Easy food"<br />
It is very good to make for one person or 2 or for a bigger group.<br />
<br />
<br />
<span style="background-color: white; color: #003000; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">Jamie call it "Sticky kicking wings" the name fits very well , it is very sticky and you can make it as hot as you want.</span><br />
<span style="background-color: white; color: #003000; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><br /></span>
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">here is the recipe for 2 persons</span><br />
<br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><br /></span>
<span style="background-color: white; color: red; font-family: "ringside regular a" , "ringside regular b"; font-size: large;">ingredients</span><br />
<span style="background-color: white; color: red; font-family: "ringside regular a" , "ringside regular b"; font-size: large;"><br /></span>
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><span style="font-size: large;"></span><span style="color: red;"></span>4 large free range chicken wings</span><br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">2 tablespoons teriyaki sauce</span><br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">1 fresh chili</span><br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">2 spring onions.</span><br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><br /></span>
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;">Jamie added 1 tablespoon sesame seeds but sorry I did not have any . I had some poppy seeds but I did not know if it will be fine.</span><br />
<span style="background-color: white; color: #b04800; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><br /></span>
<span style="background-color: white; color: #003000; font-family: "ringside regular a" , "ringside regular b"; font-size: medium;"><br /></span>
<span style="color: red; font-size: large;"> </span><span style="color: red; font-size: large;">Method</span><br />
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<span style="color: black;"><br /></span>
<span style="color: black;">Saute the chicken wings in a very hot pan. the wings should be snugly in the pan</span><br />
<span style="color: black;">brown a few minutes on each side</span><br />
<span style="color: black;">Add the teriyaki and the water just to cover the wings.</span><br />
Halve the chili length ways add it to the pan . (I used only a quarter of the chili but you may use the whole chili if you like it hot.)<br />
Cooked for about40 minutes till the chicken is tender and sticky. turn the chicken occasionally.<br />
<span style="color: black;"><span style="font-size: large;"></span><span style="font-size: large;"></span><span style="font-size: large;"></span>-Add a splash of red wine vinegar </span><br />
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<span style="color: black;"><br /></span>
S<span style="color: black;">lice the green onion and scatter over the chicken</span><br />
<span style="color: black;"><br /></span>
<span style="color: black;">Good serve with steam rice</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1AHL1wEbeBB-EoslcmCww_F4awoPbfb9AwF5yhda-2BXn36Z0jrkiURs6stpmFoyGsmaaQqcP4D1G2ByYEb3Y6eXIIlfLThwVfBPCQ2rVAghdpML_ZeHzMA4fXtfu61APLqrg_vgP58/s1600/teriyaki+and+stiffed+mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1AHL1wEbeBB-EoslcmCww_F4awoPbfb9AwF5yhda-2BXn36Z0jrkiURs6stpmFoyGsmaaQqcP4D1G2ByYEb3Y6eXIIlfLThwVfBPCQ2rVAghdpML_ZeHzMA4fXtfu61APLqrg_vgP58/s320/teriyaki+and+stiffed+mushroom.jpg" width="240" /></a></div>
I had a serving of stuffed<span style="color: black;">mozzarella mushroom on the side the whole thing was delish!</span><br />
<span style="color: black;">.</span><br />
<span style="color: black;">miam miam , bon appetit</span><br />
<span style="color: black;"><br /></span>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-88251238907651991082019-02-26T05:08:00.000-08:002019-02-26T05:22:28.678-08:00pork loin with mustard and maple glazeI make pork loin a few different ways but this recipe with mustard and maple glaze is one of my favorite . I usually make it in the oven but it will be delicious on the grill too. As long as you can keep the heat steady and low enough to cook it slowly. But I must say I am not a grill master I will leave it to you.<br />
<br />
<span style="color: red; font-size: large;">Ingredients</span><br />
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<span style="color: red; font-size: large;"><br /></span>
<br />
3 lbs pock loin ( or any side you need)<br />
1 cup brown sugar<br />
1/3 cup brown sugar<br />
2 tbs mustard<br />
1/2 tsp Cayenne pepper<br />
1/2 cup pure Maple syrup ( no imitation please )<br />
1 clove garlic<br />
5 slices bacon.<br />
1/2 cup white or more if needed<br />
<br />
<span style="color: red; font-size: large;">Instructions</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Preheat the oven to 375 F degrees<br />
if there are a lot of sinews on your loin or to much fat, cut it off with a sharp filet knife<br />
Make small slashes in the meat.<br />
Cut little slivers of garlic and introduce them in the slashes in the meat.<br />
Salt and pepper the meat.<br />
put in the oven and cook for about 1 hour cover with foil<br />
<br />
make the glaze<br />
in a small mix the brown sugar ,the mustard , the maple syrup and the cayenne pepper.<br />
<br />
After about an hour pull the pork out of the oven and take out the foil<br />
brush the meat with the glaze<br />
put back in the oven for about 30 more minutes<br />
you may share for doneness with a meat thermometer.<br />
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<br />
let the meat rest for a while and cut some delicious slices<br />
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<br />
miam miam . bon appetit<br />
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</div>
<span style="color: red; font-size: large;"><span style="color: black; font-size: small;"></span><span style="color: black;"></span><a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">printable</a> recipe</span><br />
<u><span style="color: #000120; font-size: large;"></span></u><br />
<span style="color: red; font-size: large;"><br /></span>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-22971770843801735092019-02-14T10:06:00.000-08:002019-02-14T19:35:17.622-08:00collards and chickenthis Sunday I roasted a chicken . I like to roast a chicken on Sunday and to have a lot of delicious chicken for the rest of the week.<br />
I have a lot of very young collards in my garden so I wanted to used some in a different recipe.<br />
This dish is very easy for one person and can me multiplied easily.<br />
<br />
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<h2>
<span style="color: red;"></span></h2>
<span style="color: red; font-size: large;">ingredients</span><br />
<span style="color: red; font-size: large;"><br />
</span> Roast chicken ( any part)<br />
young collards ( this collards are not the mature one you usually find in the groceries store they are very young and tender and do not need a long cooking time.)<br />
2 slices bacon<br />
a few small tomatoes<br />
olive oil<br />
1 or 2 cloves of garlic<br />
your favorite pasta<br />
I tbl butter for the pasta<br />
parmesan as much as you want.<br />
<br />
<span style="color: red; font-size: large;">Instruction</span><br />
<span style="font-size: medium;">cook your paste as directed while you are preparing your vegetables</span><br />
<span style="color: #006000;"><span style="font-size: medium;"></span><span style="color: black;"></span><span style="font-size: medium;"></span><span style="font-size: medium;"></span>chop the collards and the garlic</span><br />
<span style="color: #006000;">chop the chicken.</span><br />
<span style="color: #006000;">chop the small tomatoes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbCX6gScAz2d9bQc1psaYwTukdyipdMlnj1scPXtbmHSompT5NGv4cdq7vgzmmpxYxWz_fzZZtryYlLSOmKP5H4P0-XdlAQqqFV6Yg8SvZRn8ijDMD1xRC-dmh7TYiAY5F7TRxUdvOfM/s1600/20190212_172004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbCX6gScAz2d9bQc1psaYwTukdyipdMlnj1scPXtbmHSompT5NGv4cdq7vgzmmpxYxWz_fzZZtryYlLSOmKP5H4P0-XdlAQqqFV6Yg8SvZRn8ijDMD1xRC-dmh7TYiAY5F7TRxUdvOfM/s400/20190212_172004.jpg" width="400" /></span></a></div>
<span style="color: black;"></span><span style="color: #b09600;"><span style="font-size: large;"><span style="color: red; font-size: medium;"><span style="font-size: small;"></span><span style="color: black;"></span><br /></span></span></span>
<span style="color: #b09600;"><span style="font-size: large;"><span style="color: red; font-size: medium;">
</span> <span style="color: red; font-size: medium;"><span style="color: black; font-size: x-small;"></span><br />
</span> <span style="color: red; font-size: medium;"><br /></span></span></span><br />
<div>
<span style="color: #b09600;"><span style="font-size: medium;"><span style="color: red; font-size: small;"><span style="color: black; font-size: xx-small;"></span><span style="color: black;">in a small frying pan cook the collards , the tomatoes for about 10 at medium heat then add the garlic</span></span></span></span><br />
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<span style="color: #b09600;"><span style="font-size: large;"><span style="color: black; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis12lHOxvyuPL6WpLiq6oPsCveJhwAhkBzBggf8cYMbw9c2xzXVMIy1c0WYJmGVZSaMip_JqBUcJx__Pwtm415FWCjLEZqLmiUXHyD0k1XcF8otfubBfCdgEPZI3k_pSdGsC3El175exs/s1600/20190212_172503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis12lHOxvyuPL6WpLiq6oPsCveJhwAhkBzBggf8cYMbw9c2xzXVMIy1c0WYJmGVZSaMip_JqBUcJx__Pwtm415FWCjLEZqLmiUXHyD0k1XcF8otfubBfCdgEPZI3k_pSdGsC3El175exs/s320/20190212_172503.jpg" width="240" /></a></span></span></span></div>
<span style="color: #b09600;"><span style="font-size: large;"><span style="color: red; font-size: medium;">
</span></span></span></div>
<div>
<span style="color: #b09600;"><span style="font-size: medium;"><span style="color: black; font-size: small;">Cook till the vegetables are cooked to your taste I like mine a little crispy. </span></span></span></div>
<div>
<span style="color: #b09600;"><span style="font-size: medium;"><span style="color: black; font-size: small;">then add the chopped chicken and heat up the whole thing till everything is warm</span></span></span></div>
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<span style="color: #b09600;"><span style="font-size: large;"><span style="color: black; font-size: medium;">serve on the pastas with some parmesan</span></span></span></div>
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<span style="color: #b09600;"><span style="font-size: large;"><span style="color: black; font-size: medium;">could not be easier faster or more delicious</span></span></span></div>
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<span style="color: #b09600;"><span style="font-size: large;"><span style="color: black; font-size: medium;">note: This a very easy recipe for one but can be easily multiplied and it is very good reheated</span></span></span></div>
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<a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">Printable recipe </a><br />
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<br />michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0Unknown location.85.051128779806589 -18073.380127279806587 159.34570300000001 90 -159.34570300000001tag:blogger.com,1999:blog-3999506823994169775.post-91461903177349328452018-11-04T14:03:00.000-08:002019-02-17T12:35:04.542-08:00Gorton Noreen posted last week that she had made Gorton.. I like Gorton so this week I had to make some.<br />
Gorton is pretty much what we call rillettes in France but Gorton has not a layer of fluffy fat on the top like rillettes have.the recipe is easy , it takes a while to cook the meat, but do not involve a lot of preparation<br />
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Ingredients<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO79HQoHGzOjNVmyT0pCNz03TC8rmRsGxxmdaQExyR7Lf30SKeMDMocz3oGmItsj5S9AmBdTmVjf1vqV67zaARNq9wb9aQJjLfNT-B55_85LVnA8aP1dsELlaAY3zqXorpxZRjTqpNov4/s1600/20181029_145526pork+for+gorton..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO79HQoHGzOjNVmyT0pCNz03TC8rmRsGxxmdaQExyR7Lf30SKeMDMocz3oGmItsj5S9AmBdTmVjf1vqV67zaARNq9wb9aQJjLfNT-B55_85LVnA8aP1dsELlaAY3zqXorpxZRjTqpNov4/s320/20181029_145526pork+for+gorton..jpg" width="320" /></a></div>
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3lbs pork . Boston Butt is fine. </div>
A piece of pork fat (if the meat is not fat enough)<br />
2 chopped onions<br />
2 bay leaves<br />
1 tsp nutmeg.<br />
1 tsp clove<br />
salt and pepper.<br />
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instructions<br />
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put the meat in a big pot<br />
cover with water<br />
add the other ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcrCf11MX20bTqh_kAnWE4Hn1h5W6Xw_GjZTzM9gyZyqEU-ADxWM4l7AJDk3LphFkHxacrwJV7BSqkWzd9nPrHZOrdI5izzD4jE0GsNE9vWYwS0OU1dG-_8e_MDgbxLPl-hvSK0ipUy0/s1600/20181029_150301gorton+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="961" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcrCf11MX20bTqh_kAnWE4Hn1h5W6Xw_GjZTzM9gyZyqEU-ADxWM4l7AJDk3LphFkHxacrwJV7BSqkWzd9nPrHZOrdI5izzD4jE0GsNE9vWYwS0OU1dG-_8e_MDgbxLPl-hvSK0ipUy0/s640/20181029_150301gorton+pork.jpg" width="384" /></a></div>
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cook about 3 hours or till the meat completely fall apart.<br />
let the meat cool and strain the liquid.<br />
Do not throw the liquid away you may have to had a little bit to the Gorton)<br />
shred the meat<br />
chop the meat in a food processor ( I do not over chop the meat . I want to keep the shred consistency.)<br />
put in containers you may put a little fat on the top to make it more creamy , like for rillettes.<br />
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the Gorton can be kept in the refrigerator 4 or 5 days and ever I never froze it before, it can be done.<br />
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I eat Gorton on a slice of country bread, with a little mayonnaise and mustard. and I like to accompany it with cornichons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2knyefHb7QlJG6DzsLgi3roTufJQouO1JtrywtlivvfMRUpiCBvl_elYF9dh10uhVFvuOwbNrOibVNJ4CpToBxbcoFpxMlOaOkGLpLbbIASdJxFXyu60WyTvCHCOTHrFQ8ZmBfkaK0p4/s1600/20181031_120112+corton+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="961" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2knyefHb7QlJG6DzsLgi3roTufJQouO1JtrywtlivvfMRUpiCBvl_elYF9dh10uhVFvuOwbNrOibVNJ4CpToBxbcoFpxMlOaOkGLpLbbIASdJxFXyu60WyTvCHCOTHrFQ8ZmBfkaK0p4/s640/20181031_120112+corton+2.jpg" width="384" /></a></div>
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miam miam . Bon appetit.<br />
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<br /><a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-45995065291220866362018-10-16T07:18:00.001-07:002019-02-17T12:46:40.075-08:00chicken Pho<br />
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it is fall in SC . beautiful morning, even it is still hot in the afternoon. and I am starting to think about soups again.<br />
I love all kind of soups but one of my favorite is "chicken Pho" a delicious and light Vietnamese soup. I usually make it with a large chicken or 2 small one. I have adopted the recipe so I can have individual bowls of soup when I am by myself. I freeze the stock and the cooked chicken and when I am ready all I have to do is to add the fresh vegetable and condiments.<br />
I have done some research and tried different recipes. My favorite is the recipe of Charles Phan from "Food and Wine" so I adopted it with a few changes to fit my circumstances.<br />
the most important part of this recipe is to get a delicious chicken stock. What made Charles Phan ( and may be a lot of other Viet Niamese chefs) stock delicious is the addition of roasted onion and Ginger.<br />
here is the recipe<br />
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Chicken Pho<br />
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Ingredients<br />
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2 unpeeled yellow onions<br />
I big piece of Ginger smashed and chopped<br />
4 quart cold water<br />
about 3 lbs chicken bones or wings<br />
one large chicken or 2 small one quartered<br />
2 tsp sugar<br />
1/4 cup fish sauce<br />
1 lb rice noodles<br />
2 scallions <span style="background-color: yellow;">thinly </span>sliced<br />
a can bean sprouts<br />
1/2 basil leaves chopped<br />
2 limes<br />
1 jalapenos ( or 2)<br />
Hausin sauce for serving.<br />
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making the stock<br />
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1st step<br />
preheat the oven to 400 degrees<br />
put the onions and Ginger on a baking sheet<br />
roast for about 30 minutes<br />
till lightly brown<br />
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step 2<br />
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fill a large pan with the water<br />
bring to a boil<br />
add the onions and ginger<br />
add the chicken bones<br />
add the quartered chicken<br />
salt and pepper<br />
and simmer for about 30 minutes till the chicken is cooked<br />
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step 3<br />
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transfer the chicken to a plate and let cool.<br />
remove the meat from the chicken and refrigerate .<br />
return all the skin and the bones to the stock pot<br />
let cook for about 2 more hours.<br />
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step 4<br />
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after 2 hours strain the chicken stock<br />
you now have a lot of chicken stock you may freeze.<br />
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Now for your Pho soup<br />
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put the stock you need for your soup in a pan ( for as many servings you need)<br />
add fish sauce and the sugar. .<br />
add some of the chicken<br />
let reheat up and reduce for a few minutes.<br />
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cook the noodles in boiling water just a few minutes.<br />
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have your condiments and vegetables ready<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fVBD53l4HM9z1ht0tokZrd91OIoexiHUt1rHR6z1PHGfUJ_67wcKZPeESPWo8swNvmjXoA6XBL4ENam51mOUEdGTSpCUX-PlbIhTS8A2OUkhzu42CwjC3YSRVn9rWbG37jJKlReTAYM/s1600/20181005_115937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7fVBD53l4HM9z1ht0tokZrd91OIoexiHUt1rHR6z1PHGfUJ_67wcKZPeESPWo8swNvmjXoA6XBL4ENam51mOUEdGTSpCUX-PlbIhTS8A2OUkhzu42CwjC3YSRVn9rWbG37jJKlReTAYM/s400/20181005_115937.jpg" width="400" /></a></div>
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put the noodles in a bowl,<br />
laddle the broth and the chicken over the noodles<br />
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serve with the bean sprout, basil, lime wedges, Jalapeno and hoisin sauce.<br />
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notes<br />
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you could make the same soup with a bought chicken stock , but in less Charles Phan made it , it will not be so good.<br />
this recipe is very practical for a single person because after step 4 you have a lot of chicken stock you can freeze and use for something else . same thing with the chicken.<br />
when you have the frozen stock and the chicken you can make the Pho any night you want adding the noodles and the condiments<br />
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I have at time added different vegetables to the Pho, like mushroom , pea pods , and finely sliced cabbages. I think sliced carrots and Bok Choy could be nice too . I hope my Vietnamese friends will approve.<br />
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end you have a lot of chicken stock and chicken you can freeze for any time you want a Pho . most of the other ingredients are in your pantry or refrigerator.<br />
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Bon appetit Miam Miam<br />
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<a href="https://sites.google.com/site/memeprintablerecipe/Pho" target="_blank">-printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-19986995147840639912018-01-26T14:01:00.002-08:002020-06-28T13:15:01.939-07:00chicken hachis parmentier As a child the Hachis Parmentier was my favorite dish, it was the favorite of most children too. it was so simple and comforting, made of ground beef and mashed potatoes. there was not any ground beef of hamburger meat sold at this time, you had to ground your own beef or ask the butcher and really it was not very much use at that time, just some time for children who still did not have teeth to chew their steak. Most of the time the Beef Parmentier was made with left over beef from a boiled dinner, the "pot au feu".<br />
cooking has very much change since I was a child, there was a more conservative feeling about cooking and people did follow the culinary customs and the traditions. now things have change and chefs come with all kind of different form for the traditionnel dish of the past. and in this set of mind I have decided to make a chicken Parmentier.<br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Hachis Parmentier</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">for the chicken</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;"></span><span style="font-size: large;"></span><br />
5 chicken legs<br />
1/2 a large onion chopped<br />
3 or 4 slices of bacon chopped<br />
a few chopped mushrooms<br />
enough stock to cover the chicken.<br />
1 cup of white wine<br />
2 cloves of garlic<br />
2 branches of fresh sage and fresh thyme<br />
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<span style="font-size: large;">Instructions</span><br />
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In a large hot pan brown the chicken , when it is well brown put aside<br />
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<span style="font-size: large;"><br />Brown the onions and the mushrooms till the onions are golden.<span style="font-size: large;"><br /></span> <span style="font-size: large;"></span><span style="font-size: large;"></span></span>.<br />
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deglaze the pan with white wine</div>
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put the chicken back in the pan </div>
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add the chicken stock just to cover<br />
add the garlic cloves and the herbs. </div>
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add salt and pepper<br />
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cook on the top stove slowly on medium heat or in the oven at 400F</div>
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While the chicken is cooking make the mashed potatoes.( I use 4 very large potatoes).<br />
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layer the chicken and the mash potatoes and cover the top of the mash potatoes with a little bread crumbs and Parmesan .<br />
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Put in the oven for a few minutes till the top is lightly brown<br />
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I used the vegetables which were braised with the chicken for a topping<br />
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miam miam . A table . Bon appetit<br />
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<br />
Notes.<br />
_ you can naturally use some other parts of the chicken<br />
_ if you don't have fresh herbs you could use dried one, I like fresh better.<br />
for the children do not serve with the topping they probably will not like it but it is the best part.printable recipe<a href="http://https.//sites.google.com.site.memeprintablerecipe" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-78261185785492413412017-03-07T07:36:00.003-08:002017-03-07T07:36:41.807-08:00hot pepper jelly.I have been wanting to make pepper jelly for a long time, I had some in "the noisy oyster " with fried calamari a little while ago. it was delicious. I really liked it. I was not sure how to make it when I saw a recipe in "Palate". The peppers jelly in" the noisy oyster " was a smooth jelly with no pieces in it, the recipe from Parade has tiny little pieces of pepper I liked the look of it . i decided to make it.<br />
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<span style="color: red; font-size: large;">Hot pepper jelly</span><br />
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<span style="color: red; font-size: large;"></span><br />
<span style="color: red;">Ingredients</span><br />
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<span style="color: black;"></span><br />
large red pepper<br />
large yellow pepper<br />
3 jalapeno pepper<br />
3/4 cup white wine vinegar<br />
4 cups white sugar<br />
1 package sure jell pectin (1.75 ounces)<br />
<br />
<span style="color: red;">Directions</span><br />
<span style="color: red;"></span><br />
<span style="color: black;">Prepare 6 ( 8 ounces ) jars</span><br />
<span style="color: black;">Cut the Jalapeno in tiny little pieces, keep the seeds ( do not rub your eyes)</span><br />
take the white inside ridges off the pepper, get rid of the seeds, cut in tiny pieces.<br />
In a big heavy pans put all your pepper ,add the vinegar<br />
in a bowl mix the sugar and the pectin<br />
add the sugar mix to the pan with the peppers.<br />
bring to a boil, mixing , <br />
boil for 3 to 4 minutes<br />
Laddle the jelly in the jars.<br />
top and cool.<br />
<br />
this jelly can be kept in the refrigerator for about one month . It can be used with neat or fish , on sandwiches it can be used for a base for a hot vinaigrette. it is delicious.<br />
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Notes<br />
the original recipe called for 6 jalapenos , noway I could have eat anything with 5 Jallapenos ,i used only 2 , it is quite hot enough for me. the next time i will make it , to give away i will make it with 6 Jalapeno.<br />
Next time I will processed the Jelly so it can be kept a long time.<br />
<br />
try this recipe you will love it . Miam miam,<br />
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.michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-91443683131308676712017-02-12T13:09:00.000-08:002017-09-17T05:51:41.697-07:00corn chowderIt is very chilly tonight in NCharleston.<br />
thought a nice warm soup will be nice<br />
I bought quite a lot of corn on sale at Bilo so here we are tonight dinner is Corn Chowder<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
<span style="color: black;"></span><br />
<br />
5 slices of bacon. <br />
1/2 of a small onion<br />
all ready cooked potatoes cut in small pieces about 2 cups<br />
a few sliced carrots<br />
3 corn cobs<br />
chicken stock. Enough to cover the vegetables<br />
1 cup heavy cream.<br />
2 cups chopped ham<br />
sal,pepper.<br />
a litlle cayenne pepper or a few drop sciracha sauce<br />
<br />
<br />
<span style="color: red; font-size: large;">Instruction</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">Peel and cut the potatoes in small pieces and cook till ready but still firm</span><br />
Remove the kernels from the corn and scrape the cob to get the milk.<br />
In a large pot brown the bacon add the ham, the vegetables all the corn including the cob and the milk. Add the stock,salt and pepper, Cayenne pepper. Cook for about 15 to 20 minutes .<br />
Add the cream .<br />
<br />
Miam Miam bon appetit<br />
<br />
<a href="https://sites.google.com/site?memeprintablerecipe" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-30838188057284020652017-01-02T16:05:00.000-08:002017-01-02T18:26:01.876-08:00bay scallops and truffles risottoNew Year Eve 2017<br />
Choosing to spend the evening at home by myself I decided to make a nice little comforting dinner. I had some bay scallops left in the freezer from my Christmas dinner and some truffles, Malory and Erick gave to me for Christmas., I had some chicken stock and Arborio rice, every things needed for Risotto. and what is more comforting than a rich creamy risotto. <br />
I had some white wine left in the fridge so here we are risotto it is.<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
<span style="color: black;"></span><br />
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<br />
bay scallops about 2 cups<br />
any good white wine on the dry side (Chardonnay is fine)<br />
3 cups of chicken stock<br />
1 cup Arborio rice<br />
1/2 a stick butter ( or more)<br />
1 shallot<br />
1/2 a truffle ( the taste of truffle is strong so be careful how much you add)<br />
<br />
salt and pepper.<br />
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<span style="color: red; font-size: large;">Instructions.</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">peel and chop the shallots</span><br />
cut the truffles in small pieces<br />
dry the scallops and saute them in a pan with butter salt and pepper about 10 minutes ( do not overcook)<br />
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put the 3 cups of stock in a pan and heat up , keep on slow medium heat <br />
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In a heavy saucepan saute the shallots and the rice in butter<br />
saute the rice for about 10 minutes till it become less translucent<br />
add 1/2 cup of wine cook 10 more minutes.<br />
Now add about 1/2 cup of the hot chicken stock over the rice to cover it.<br />
Cook the rice till the stock is absorbed. <br />
add salt and pepper to your taste<br />
then add some more stock too cover the rice and continue to add more stock, about 1/2 cup making sure every time all the stock has being absorbed<br />
you should used about all the stock<br />
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The operation should not take much more than 30 minutes.<br />
.when the rice is cooked ( do not over cook it must be creamy but not mushy) add the scallops to warm them back,.<br />
add the truffles.<br />
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the rice should be nice and creamy and you should not have to add any cream but I do any how just because I love the taste cream<br />
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Before you add the scallop and the truffle you have a basic risotto and you can from here use your imagination and make different risotto. parmesan risotto is specially delicious.<br />
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Risotto is supposed to be hard to make but after you get the technique of adding more stock when the rice is dry it because easy . they will tell you, you have to stay with it and mix it continuously every time you add stock, I don't. it is supposed to be eaten right away but I learn from my sister Brigitte that you may do your risotto and freeze it keep it a little" al dente". and when you thaw it you add the last amount of hot stock,<br />
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beat it and add some cream. it is a little restaurant secret. where it will be difficult to stay over a risotto when you have a lot of other dishes going on.<br />
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<br />
a table bon appetit<br />
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Note:<br />
The truffles may be bought on line . they are a little expensive but well worth it . you do not have too add to much truffle to give the dish a delicious flavor. there are differents Web sites where you can buy the truffles" D'artagnan" is a <br />
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<a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">printing recipe</a></div>
michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-74903807979844917962016-01-29T19:08:00.001-08:002016-02-01T13:54:49.802-08:00beef' "daube a la provencale."<a aria-describedby="js_gk" aria-haspopup="true" aria-hidden="true" aria-owns="js_gj" class="_5pb8 _29h _303" data-ft="{"tn":"\u003C"}" data-hovercard="/ajax/hovercard/page.php?id=142474049098533" href="https://www.facebook.com/RBReich/?ref=nf" id="js_gl" tabindex="0"></a><br />
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I have not posted to my blog for a very long time. I did not have a laptop anymore .I just had a little tablet and it was not easy to work on it. yeah I have my laptop back. .<br />
It has been very chilly in South Carolina so it is a good time to make comfort food. I had some stew meat so I decided to make a beef " Daube". <br />
<br />
A "daube" is a stew made with red wine and different vegetables and Braised for 2 or 3 hours. like all braised meat it permits to used the part of the meat that are tought. it is very easy to make and not expensive<br />
<br />
The daube used to be made in a "daubiere" beautiful container made of Terra cota . Maman Jean my grand mother who used to make "Daube "very often did not have a "Daubiere" she used a "cocote" ou "Faitout" . these saucepans were made to cook food slowly. I wish I had a daubiere they are so beautiful, but I don't have one so I used my black iron pan which is perfect. The idea is to have a heavy pan that does not permit evaporation. if you don't have a pan that has a tightly fitting cover it is always possible to put a piece of foil between the pan and the cover . now let's go to our daube.<br />
<h2>
<span style="color: red;">ingredients</span></h2>
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1bl of beef stew meat cut in square cubes between 2 or 3 inches. it is better to have a meat with a little fat<br />
1 large onion<br />
3 carrots diced<br />
1 strip orange peel ( without any pith)<br />
1 bay leave<br />
a few peppercorn ( if you have)<br />
about 3/4 of a cup of red wine<br />
2 tbls olive oil <br />
about 3 or 4 slices of bacon cut in small pieces.<br />
2 garlic cloves<br />
1 cup beef or chicken stock.<br />
salt and ground pepper<br />
I almost forget the olive that make the Daube really provencale.<br />
<h2>
<span style="color: red;">marinade</span></h2>
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Slice the onion<br />
clean the carrots and slice ( keep I/2 of the carrots for the daube)<br />
put the meat and the vegetables in a deep bowl ( not in a metal bowl)<br />
add the orange peel<br />
the bay leaves and peppercorn ( or pepper)<br />
one garlic clove<br />
add the wine<br />
cover the bowl and put it in the refrigerator overnight.<br />
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<h2>
<span style="color: red;">preparation</span></h2>
the following day heat the oven to 300 degrees<br />
<span style="color: black;"> drain the wine .</span><br />
separate the meat from vegetables<br />
in the casserole add the olive oil and brown the bacon<br />
remove the bacon and brown the meat.<br />
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add the wine and simmer 5 minutes<br />
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Put the bacon back in the pan <br />
add the slice carrots and the garlic<br />
the rosemary , the thyme and the bay leaves.<br />
add a little more of the orange zest<br />
add the olives<br />
add the stock or the water<br />
salt and pepper<br />
bring to a quick boil<br />
cover the casserole and put it in the preheated oven.<br />
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cook for 2 or 3 hours . ( check the meat for tenderness)<br />
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Remove the bay leaves the thyme and rosemary.<br />
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Serve with Pasta potatoes or polenta.<br />
I like mine with boiled potatoes.<br />
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a table bon appetite<br />
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Notes. <br />
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_ You may use the vegetables you used in the marinade for the Daube but I like to add new carrots so they are not so soggy.and I don't like the big sclices of onion. it is up to you.<br />
_ you could marinate the meat only 6 hours if you don't want to wait overnight.<br />
_Do not forget to add the zest of orange it really give the Daube a special little provencal taste.<br />
_The size of the pieces of meat as you see on the first picture , were a little small, it was the beef I already had in my refrigerator , it is better to use pieces of meat of 2 or 3 inches.<br />
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<a href="http://https%3B//sites.google.com/site/memeprintablerecipe/beef%20daube" target="_blank">printable recipe</a><br />
<a href="http://sites.google.com/site/memerintablerecipe" target="_blank">pprintable recipe</a><br />
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<br />michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-61729378674095947652015-05-01T12:14:00.002-07:002015-05-02T04:47:42.719-07:00bay scallop poached in butter with Collard and carrots.I have not post in my cooking blog for a while but the spring and the coming of nice weather seem to inspire me every year.<br />
There was a sale on the small scallops at Bilo so I had to buy 2 packs. I will love to use fresh scallops but for now these frozen scallops will have to do . they are delicious too.<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
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<span style="color: black;"></span><br />
about 12 scallops<br />
2 carrots finely sliced<br />
1 small bunch of collard chopped and blanched for a few minutes<br />
a few mushrooms sliced.<br />
1 clove of garlic chopped<br />
1 green onion finally chopped<br />
!/4 cup of chopped parsley<br />
1/2 glass of white wine<br />
2 tbs butter<br />
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<span style="color: red; font-size: large;">Preparation</span><br />
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<span style="color: red; font-size: large;">
</span><span style="color: red; font-size: large;"></span><span style="color: black; font-size: large;">cook the vegetables for about 5 minutes</span><br />
<span style="color: black; font-size: large;">add the wine </span><br />
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<span style="color: black; font-size: large;"><br />
Add the scallops and poach for about 6 minutes</span><br />
Served my scallops with some rice you could use couscous too<br />
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A table . Bon appetit<br />
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Notes: do not cook the scallops too long they will be tough<br />
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I have made this recipe before with Leeks instead of collards ( the leeks do not need to be blanched)<br />
I usually use the vegetables I have on my hands.<br />
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The recipe is for only one person but the number of portions may be increased very easily.<br />
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<a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">printing recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-62450975732462506602014-09-26T14:31:00.002-07:002014-09-27T06:15:13.698-07:00shrimp gumboYesterday, on Facebook, a friend send me a link on a group of people who live in the Ozark and whose descendants where French and talked Paw Paw French. the very sad thing was that this version of French was disappearing from the isolated old mine region. a thousand people used to speak Pawpaw French . One of the reason why they lost their language was because they were punish as children when they speak it in school . how sad. well all this made me think of my French heritage through New Orleans and since I had a few shrimp in my freezer I decided to cook a shrimp Gumbo.<br />
Now I had a few nasty gumbos before, just stew vegetables throw together without must taste to it.<br />
well this is not it. this is the real delicious thing. It is all in the roux. what is a roux? it is simply butter or oil and flour you cook together, just the same basic mix for white sauce and béchamel. but for a gumbo you cook the roux to a blonde or dark point and that is what is going to give your Gumbo a most delicious nutty taste.<br />
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here is a gumbo that is so delicious you will cook it over and over again and every body will love you for it<br />
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That recipe is for 2 persons only but very easily to increase for a big group..<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
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<span style="color: black;">For the roux</span><br />
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1/2 cup butter <br />
1/2 cup flour<br />
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1/2 cup onion<br />
1/2 cup celery<br />
1 cup tomatoes<br />
1/2 green pepper<br />
1 branch of thyme<br />
1 bay leave <br />
cayenne pepper ( as much as you want)<br />
1 tbs file powder<br />
1 tbs file powder.<br />
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1 lb of shrimp<br />
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<span style="color: red; font-size: large;">instructions</span><br />
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<span style="color: black;"></span><br />
The roux is really important in this recipe<br />
In a sauce pan melt the butter <br />
when the butter is melted <br />
add the flour.<br />
we are making a blond roux or dark roux . <br />
we cook the roux on medium heat till it get a very nice light brown color<br />
this is very important the mix of flour and butter get a very nice nutty taste that give the combo a delicious taste.<br />
it takes about 45 minutes or more to make the roux.<br />
Cook and mix ounce and a while. and make sure you do not burn your roux.<br />
while your roux is cooking clean and prepare your vegetables.<br />
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when the roux is ready add it to a hot pan<br />
sauté the pepper, the tomatoes, and the celery with the roux for about 10 minutes.<br />
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Add the chicken stock ,the shrimp, the tomatoes, the bay leave, the Cayenne and the file <br />
cook for another 15 minutes till the shrimp are cooked.<br />
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the shrimp gumbo is very good served on rice.<br />
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That pic is horrible I will replace it next time I make this dish<br />
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A table, miam miam, bon appetite<br />
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Note<br />
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The" file" can be added to the gumbo or serve on the side.<br />
"File " is mainly dried ground Sassafras . it could be omitted but it really give the Gumbo its distinct taste.<br />
"File" can be found in the spice isle in almost every market.<br />
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"File" is mainly dried Sassafras and it give the gumbo its distinct taste.<br />
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<br />michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-52990222850174242132014-09-20T10:41:00.000-07:002014-09-20T11:33:33.678-07:00Pork chops and ratatouilleI have not posted any recipes to my blog for a long time. I have been very busy all the summer with a lot of different projects, grand children and travelling. I missed posting in my blog now I am back.<br />
during my stay in Maine I had the must delicious food. I don't know if you are like me but food is always part of my travelling I love to try different cuisine. In Maine it was the best lobsters, steamed at the store when you order them, nothing like Maine Lobster and scallops just "sauté"" in butter perfectly cooked. I had some other delicious food in Maine but that will be or a next post.<br />
the weather is getting cooler in SC but we still have very muggy and hot afternoon. I thought I will use some of the fresh vegetables left on the market and decided to make pork chops and ratatouille<br />
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<span style="color: red;">Pork chops and ratatouille</span><br />
<span style="color: red;"></span><br />
<span style="color: red;">ingredients</span><br />
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<span style="color: black;">2 pork chops</span><br />
1 yellow squash<br />
1 zucchini<br />
1 tomato<br />
1 garlic clove<br />
1/2 an onion <br />
4 tbs olive oil<br />
1 bay leaf<br />
thyme ( or herbs de provence)<br />
parsley<br />
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salt and pepper<br />
1 tbs of Worcestershire sauce ( I had to write this word 3 times before I get it right)<br />
salt and pepper<br />
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<span style="color: black;"><span style="color: red;">Mise en place</span>.</span><br />
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Skin the yellow squash and the zucchinis and cut in small pieces. put in a bowl and add salt it will make the water come out of the squashes.<br />
chop the onions and the parsley <br />
chop the tomatoes and garlic. if the skin of the tomatoes are to tough just put them in boiling water for few minutes and peel. clean the tomatoes take the heart out and the seeds<br />
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<span style="color: red;">Instructions</span><br />
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Saute the pork chops in the oil in a very hot pan for about 5 minutes on each side till they are nicely brown<br />
Put on the side .<br />
In the same pan" sauté" the tomatoes and the garlic for about 15 minutes.<br />
put on the side<br />
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In the same pan" sauté" the zucchini and yellow squashes you may have to add a little more oil to the pan. cook or about 10 minutes<br />
put the vegetables back in the same pan<br />
add thyme ,parsley , bay leave and a few drop of worcestershire sauce. salt and pepper<br />
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Nestle the pork chops in the ratatouille and cook for about 20 minutes longer till the pork chops are completely cooked. <br />
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delicious with a side dish of couscous or rice.<br />
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A table , bon appetit, miam miam.<br />
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<strong><a href="https://sites.google.com/site/memeprintablerecipe?" target="_blank">printing recipe</a></strong><br />
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<span id="goog_404041044"></span><a href="https://www.blogger.com/"></a><span id="goog_404041045"></span><br />michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-7970751658386502312014-07-21T09:01:00.000-07:002014-07-21T09:45:58.652-07:00shrimp angel hair and goat cheese<div class="separator" style="clear: both; text-align: center;">
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I was in" piggly wiggly" and I saw these beautiful fresh shrimp, caught by a SC fisherman in a SC creek. I did not have shrimp for a while and when I did they were frozen shrimp. I could not resist these fresh shrimp even they were a little pricey. When I got home I cleaned them immediately and made a stock with the shell. In the evening I made some" shrimp, angel hair and goat cheese ". here is the recipe<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
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shrimp about 12 or a little more if they are smaller<br />
1 leak<br />
1 tomato<br />
1 orange pepper ( or any color pepper you like)<br />
a few mushrooms<br />
a few florets of broccoli<br />
A few branches parsley<br />
1 clove of garlic<br />
Angel hair (for 2 persons)<br />
salt pepper and a few flakes of red pepper<br />
1 tbs of olive oil<br />
about 1/3 cup of goat cheese<br />
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<span style="color: red; font-size: large;">mise en place</span><br />
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Peal the shrimp and deveined them keep the peels to make fish stock ( I had done that earlier)<br />
take the seeds out of the tomato <br />
clean the leaks, rinse thoroughly, they are sometimes very sandy .<br />
clean the pepper <br />
Blanch the broccoli and drain<br />
chop all the vegetables .<br />
You need about 1/4 or 1/2 cup of each vegetable<br />
clean the garlic and chop<br />
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<span style="color: red; font-size: large;">Instructions</span><br />
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Saute the leak and the pepper till soft<br />
add the tomato, broccoli, the mushroom about 6 minutes do not over cook.<br />
add the garlic and the parsley cook a few more minutes.<br />
Add salt and pepper and a few flakes of red pepper<br />
Cook the angel hair in a lot of salted boiling water . ( they cook very fast)<br />
drain keeping a little liquid<br />
mix the vegetables and the angel hair with a little cooking water.<br />
mix in the goat cheese<br />
salt and pepper as needed<br />
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Saute the shrimp in olive oil till opaque and cook.<br />
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add the shrimp on the top of the vegetables mixture<br />
reheat if necessary<br />
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A coloful, light summer dish , easy to make<br />
Miam miam, a table, bon Appetit<br />
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Notes<br />
make sure you do not over cook any of the ingredients.<br />
the goat cheese make this meal for me, it tastes so good and make the dish so creamy. But if you really do not like goat cheese you could try cream cheese or mozzarella<br />
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.<a href="https://sites.google.com/site/memeprintablerecipe/" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-34071767733615086002014-07-17T04:26:00.000-07:002014-09-08T16:24:51.695-07:00Endives a la cremeBelgium Endives are the most delicious vegetables and does not seem to be used very much in cooking. I was in piggly wiggly and I saw this nice little and I thought "miam miam, some endives a la crème just like mamie used to make." When I went thru the cash register nobody could find the name, I was not very much help because I just knew the French name "endive" and it is listed under" Belgium endives" , they had to call the produces man. It was the same thing when I bought some Daicon and some rubharb, I think they should give their cashiers a little produce tutoring! it really show you that some vegetable are not very often use.<br />
Belgium are very good in salad and they make nice little cups for all kind of appetizer but in a gratin they are just a delice. The gratin is usually made with a béchamel but I decided in that recipe to try to go a little lighter and just use cream like in a potatoe gratin.<br />
you must try it you are going to love it.<br />
Here is my recipe.<br />
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<span style="color: red; font-size: large;">Ingredient</span><br />
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<span style="color: black;">3 endives</span><br />
6 slices of ham<br />
1 1/2 cup of heavy cream<br />
1 garlic clove<br />
1 cup of swiss cheese or gruyere ( or more)<br />
1 tbs butter<br />
1 tsp nutmeg<br />
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<span style="color: red; font-size: large;">instructions</span><br />
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<span style="color: black;"></span><br />
cut the end of the endives <br />
take all the leaves off (do not use the heart it is bitter)<br />
blanch the leaves for about 6 minutes. <br />
Drain<br />
Put the cream in a sauce pan over a low ,medium heat.<br />
mash the garlic clove and add it to the pan<br />
add the swiss cheese ( keep a little for the top of the gratin)<br />
add salt ,pepper, and nutmeg.<br />
Mix till the cheese is melted<br />
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In a dish going to the oven, layer the Endive leaves and the ham<br />
spread the cream over it and spread with a little pieces of butter and cheese.<br />
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put in the oven at 350 degrees for about 30 minutes.<br />
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<span style="font-size: large;">a table , bon appetit.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Notes</span><br />
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You can cook the full Endives and rolled them in the ham. but be careful to take the hearts and the ends off , they are bitter.<br />
you could make the Endives by themselves without the ham if you are vegetarian or just want a side dish.<br />
The dish is for two servings. could be multiply easily for more serving.<br />
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<span style="color: red; font-size: large;"><a href="https://sites.google.com/site/memeprintablerecipe/" target="_blank">printable recipe</a></span>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-65322328079687263342014-07-14T05:25:00.001-07:002014-10-23T13:54:17.828-07:00greek soup Avgolemono I do like a light soup in the summer and one of my favorite is a Greek soup the avgolemeno soup. It is a chicken soup but with a very light stock and very lemony. The best I had was on meeting street one time when I was with Noreen and Steve and we ate in a Greek restaurant I am sorry I don't remember the name of the restaurant. After eating that soup on a meeting street restaurant I had to make one myself. I read a lot of different recipes and made the soup a few time and here is my favorite and easy way to make that soup.<br />
this day I do not have a whole chicken I have some breast and that is what I use . But really I prefer using a whole chicken and it make a richer delicious stock. using the breast I had to add some extra chicken stock . here is my recipe for Avgolemeno.<br />
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<span style="color: red; font-size: large;">Ingredients</span><br />
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<span style="color: black;"></span><br />
a large chicken or any chicken you want to use.<br />
2 large carrots or a few small one <br />
2 branches of leak<br />
2 bay leaves<br />
water or chicken stock<br />
1/2 cup of rice<br />
!/2 cup of lemon juice<br />
2 beaten eggs<br />
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<br />
<span style="color: red; font-size: large;">Instructions</span><br />
<span style="color: black;">In a large pan add water , carrots, leak, bay leaves and the chicken</span><br />
keep 1/2 a cup of chopped leaks and carrots for the soup<br />
add salt and pepper <br />
give it a boil <br />
then cook at medium low heat for about 1 hour.<br />
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If you are using smaller pieces of chicken cook appropriately.<br />
If you are using chicken breast add chicken broth instead of water and cook about 15 to 20 minutes<br />
when the chicken is cook drain the broth and keep in the refrigerator. it will help you to degrease it.<br />
chop the chicken in small pieces and keep it on the side. <br />
In the same pan add some butter and the leak and the carrots left over.<br />
add 1/2 cup of rice and all the chicken stock .<br />
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bring to a boil then bring the heat down and cook till rice is ready.<br />
add the chicken to the pan.<br />
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in a bowl beat the 2 eggs and the lemon juice.<br />
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slowly add some of the warm stock to the eggs and lemon juice. <br />
add the eggs mixture to the pan.<br />
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et voila . bon appetite.<br />
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Notes<br />
this soup can be eaten cold or hot and make a very nice lunch with a sandwich . <br />
I had mine with a fish taco.<br />
I made the same soup with Tilapia , I poached the fish in wine for about 8 minutes. It turned out to be delicious too.<br />
<br />
<a href="https://sites.google.com/site/memeprintablerecipe/avaglemono%20soup" target="_blank">printable recipe</a><br />
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michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-41666087419871646722014-03-04T09:59:00.001-08:002022-11-18T10:12:17.310-08:00Oxtail stewWe are still having chilly days in SC so we can still enjoy some of these delicious braised dishes.<br />
One of my favorite one is Oxtail stew. I make it very rarely because it is not always easy to find Oxtails. It is one of these old recipes that a lot of chefs in France love to work with I don't really think it is use so much in the States. It is supposed to be a cheaper piece of meat, but really it is not<br />
always pretty expensive considering that you get a lot of fat and bones on an oxtail. It is very much made as an Osso Bucco which is traditionally made with veal shanks.<br />
I love it. The meat is a bit gelatinous, and it has thi delicious little bits of meat and the mallow and the bone cooking very slowly give a rich taste to the stew. Now in France we say, " la queue de boeuf c'est bon mais c'est gras" (Oxtails are good but they are fat) so it is important to degreased the dish . This dish being very delicious rewarmed I like to cook it the day before and it makes it easy to be degreased after it has been in the refrigerator<br />
I have seen very sophisticated recipe of oxtails by French chef, and they look so good. I would like to<br />
try them sometimes but here is the rustic old recipe just like "grandmere " used to make.<br />
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<span style="color: black;"></span><br />
<span style="color: red; font-size: large;">Ingredients</span><br />
<span style="color: red; font-size: large;"></span><br />
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<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">3 tablespoons olive oil</span><br />
4 lbs of oxtail<br />
3 cloves of garlic<br />
1 medium yellow onion<br />
6 medium carrots<br />
2 branches of celery<br />
2 turnips if you have them. you don't have to eat them, but they really give a good taste to the stew.<br />
2 cups red wine <br />
5 cups beef stock.<br />
1 can stew tomatoes<br />
1 branch of thyme. ( you could use dry thyme)<br />
2 bay leaves<br />
1/4 cup flour.<br />
4 tbsp. butter softened<br />
salt and pepper.<br />
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<span style="color: red; font-size: large;">Instructions</span><br />
<span style="color: black;"></span><br />
Clean and chopped the onion and garlic.<br />
Clean and slice the celery and the carrots.<br />
In a large saucepan heat the olive oil<br />season the oxtails with the salt and pepper<br />Sauté the meat in the hot pan, work in batches<br />
Cook until well browned 8 or 10 minutes.<br />
Keep the meat on the side <br />
In the same pan sauté the vegetables but not the carrots<br />
cook about 10 minutes or till golden.<br />
deglaze the pan with the wine cook about 4 or 5 minutes <br />
Put the meat back in the pan<br />
add the stock, the tomatoes bring to a boil.<div>Add the rosemary the thyme and the laurel leaves.<br />Bring down the heat and cook covered, slowly.<br />
I like to put it in the oven at this point, but it can be cook on the top of the stove.<br />
the oxtails must cook till the meat fall apart at least 3 hours.<br />
when the oxtails are cook add the carrots and cook about 20 minutes.<br />
when everything is cook mixed the softened butter to the flour.<br />
Add a little of the sauce to the butter and flour and mix<br />
Put back in the pot cook10 minutes.<br />
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I love Oxtail stew with mash potatoes but you can eat it with rice too. What ever you like the best. <br />
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Bon appetite MiamMiam<br />
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<a href="https://sites.google.com/site/memeprintablerecipe/oxtailstew" target="_blank">printing recipe</a><br />
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I find some oxtail in Piggly Wiggly in my neighborhood and I could not resist.</div>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-54221183063030468672014-02-18T17:27:00.000-08:002014-02-21T18:50:25.526-08:00tomatoes and goat cheese tart.in the summer I like to make tarts and eat then with a nice salad . But in the winter they are a very nice accompaniment for soups. this one is so easy to make and if you are eating by yourself it freeze very well<br />
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<span style="color: red; font-size: large;">ingredients</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">I stalk of leak</span><br />
2 tomatoes<br />
goat cheese<br />
1 clove garlic<br />
parmesan.<br />
fresh thyme<br />
1 package flaky pastry from Pilsbury <br />
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<span style="color: red; font-size: large;">Directions</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">Thaw one sheet of the ready to bake flaky dough as instructed on the package</span><br />
Butter and flour a pie dish.<br />
When the dough is thaw<br />
roll it to the size of your pan<br />
Spread the dough in the pan and pick it with a fork so it does not swallow to much when cooking.<br />
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<br />
Clean the leeks making sure you get rid of all the sand.<br />
Slice the leeks<br />
"Saute" the leeks in the 0live oil till they are wilted.<br />
Add the garlic "saute" a few more minutes.<br />
slice the tomatoes. <br />
Put the leeks over the pie <br />
add the slice tomatoes<br />
crumble the goat cheese over. <br />
add salt and pepper and the thyme and sprinkle olive oil on the whole tart.<br />
put in a preheated oven at 350F<br />
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<a href="https://sites.google.com/site/memeprintablerecipe/" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-61608664662309352252014-01-25T14:59:00.002-08:002014-01-25T14:59:23.890-08:00freezing soups.I love to make big pot of soup. Nothing is as comforting as home make soup when it is cold (I love soup in the summer too)<br />
When I am by myself I have a lot of soup left over so I must freeze some of it. It is so neat when I don't want to cook to have a good soup ready in the freezer. <br />
Last summer I was with my sister Janine in Antibes in a store called "Picard" where they sale only frozen food. I love too cook and I have plenty of time so I do not usually buy frozen food but "Picard" is really a neat store. The food is excellent and you can find all kind of different food from the simple soup to a lot of gourmet food, a little expensive but in a bind what a help . I don't know why there are no store like "Picard" in Charleston. We bought some delicious soups in "Picard" and I like the way they are presented, In a bag,<br />
in small individual cubes so you can use exactly what you need. I thought that idea was perfect for me so this is the way I freeze my soup<br />
Put the soup in individual freezer trays.<br />
Put tray in freezer till the soup is frozen <br />
put all the cubes of soup in freezer bags.<br />
and here you are. soups ready for you at all time.<br />
<br />
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michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-4562541777091843892014-01-14T07:03:00.000-08:002014-01-23T12:02:53.328-08:00Sweet potatoes bisque. <br />
I have not posted anything for quite a while . The holidays time were very busy and I had a lot of other projects.<br />
Now I am very excited to be back<br />
.<br />
We just went through a period of unusual cold in SC." The Polar Vortex" came for a visit and it was brutal. I though I had lost my almost ready to harvest cabbages and Broccoli but I think they are going to be OK. Soon I am going to have to find some good dishes for these delicious veggies.<br />
<br />
With the cold came my wishes for some comfort food and what is better than soup.<br />
<br />
I wanted to make a soup I have not made before and use some vegetables I usually don't use much.<br />
<br />
I found in the" New and courier" a recipe for a "sweet potatoes bisque"<br />
The recipe is from chief Christian Watson at Carter's kitchen in Mount Pleasant.<br />
<br />
So with the helpof Chief Christian I made the following soup.<br />
<span style="color: red;"><br />
</span><br />
<span style="color: red; font-size: large;">ingredients</span><br />
<span style="color: red; font-size: large;"><br />
</span> <br />
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<span style="color: red; font-size: large;"><br />
</span>2 large sweet potatoes<span style="color: red; font-size: large;"><span id="goog_441737490"></span></span><br />
1 large leak<br />
chicken stock to cover the vegetables<br />
1 clove of garlic<br />
1 branch of fresh thyme<br />
1 tablespoon cumin<br />
2 bay leaves<br />
salt and pepper.<br />
<br />
<br />
<span style="color: red; font-size: large;">Directions</span><br />
<span style="color: red; font-size: large;"><br />
</span> <span style="color: black;">prepare the vegetables:</span><br />
<br />
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Peel the potatoes and cut in small pieces<br />
clean the leak and cut in small pieces<br />
make sure you rinse the leak very well in a lot of water they can be very sandy.<br />
Put all the ingredients in a casserole cover with chicken stock <br />
Bring to a boil over medium heat <br />
Turn down heat and cook slowly till potatoes are tender<br />
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<br />
Take the bay leaves and the branch of thyme out<br />
<br />
blend the soup. I use my hand blender but you may put it in a blender or a food processor<br />
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.<br />
You may serve the soup with croutons, creme fraiche or sour cream or may be a few chives it is up to you<br />
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<br />
Notes<br />
<br />
Chef Christian added 1/4 of a cup of brown sugar . I did not. I think the potatoes are sweet enough.<br />
you may want to try it<br />
Chef Christian.added some grated ginger I choose instead to add some cumin one of my favorite spice<br />
you may add a spice of your own nutmeg may be good<br />
.Instead of onion I added leeks but you know already how much I like leeks<br />
<br />
<span style="font-size: large;">Miam miam .A table . Bon appetite</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"><a href="https://sites.google.com/site/memeprintablerecipe/" target="_blank">printable recipe</a></span>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0tag:blogger.com,1999:blog-3999506823994169775.post-68944202370918178702013-11-05T20:41:00.000-08:002014-03-06T11:35:54.638-08:00chicken breast stuffed with spinach and ricottaI keep big frozen bags of chicken breast that I buy in Costco . they are delicious and every breast is individually wrapped. very nice for a person alone or when people drop bye.<br />
but of course I have to come with different ways to cook these delicious little breast.<br />
I had some ricotta cheese and a big bag of spinach so I decided to make a stuffing for the breast.<br />
you could use as many breast as you want and even only one. If I cook a meal that can be frozen I never only cook only for one it is nice to have a frozen dinner ready when I am not in a cooking mood. so here is the recipe for two.<br />
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<br />
<span style="color: red; font-size: large;">Ingredients</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">1 cup chopped , drained and dried spinach </span><br />
4 or 5 slice bacon, cooked and crumbled<br />
4 or 5 mushrooms chopped and sauted<br />
1/2 cup ricotta<br />
1 large egg<br />
2 nice chicken breasts<br />
2 tablespoons oil<br />
1 lemon<br />
1 cup white wine<br />
1 cup chicken stock<br />
1 tablespoon mustard ( Dijon of course)<br />
salt and pepper<br />
<br />
<span style="color: red; font-size: large;">directions</span><br />
<span style="color: red; font-size: large;"></span><br />
<span style="color: black;">In a bowl mix the 5 first ingredients</span><br />
put the chicken between 2 parchment papers<br />
pound the chicken to about 1/4 -inch.<br />
put the stuffing on the chicken fold over and secure with tooth picks or kitchen strings<br />
brown the bacon in the olive oil.<br />
Add the the chicken and cook till nicely brown<br />
.finish cooking in 350 F oven about 10 minutes. ( check for readiness)<br />
when chicken is ready take out of the pan<br />
keep on side covered with a piece of foil<br />
Add the wine to the pan and deglaze it.<br />
Add the stock, the mustard, the lemon zest and a squirt of the lemon juice<br />
Add salt pepper to taste.<br />
<br />
Here you are, a delicious chicken with a light sauce!<br />
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<br />
Notes<br />
you could use chicken breast with the skin and stuffed the chicken under the skin.<br />
<br />
Bon Appetit . Miam miam<br />
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<span id="goog_1945252263"></span><span id="goog_1945252264"></span><br />
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<a href="https://sites.google.com/site/memeprintablerecipe" target="_blank">printable recipe</a>michele tappanhttp://www.blogger.com/profile/06127195269392490155noreply@blogger.com0