Creamy Chicken in White Wine Sauce

Another yummy dish prepared here in my French friend's kitchen!  I made only half of the sauce, as it was just the two of us eating it, was more than enough.  I baked it at 400°F because I'm not comfortable baking chicken at only 350°F, wanted it done faster, and was using the oven for caramelized shallots, too (which are in next post).

Link to original recipe: https://www.recipetineats.com/creamy-chicken-in-white-wine-sauce/

Ingredients:

(amounts listed are what I used, not original recipe amounts)
1/2 T. olive oil
500g (around 1 lb.) chicken legs, seasoned with salt and pepper
1/2 T. butter
2 garlic cloves, minced
1/2 c. of chopped onion (1 medium)
100g lardons (this is diced bacon--around 3.5 oz)
1 c. dry white wine (I used a Chardonnay)
1/2 c. chicken broth or stock (I used half a Knorr pod in 1/2 c. of water)
1 tsp. dried thyme
heavy cream--not sure how much I used, did not measure, am guessing 2 T.

Instructions:

1. Heat oven to 400°F.

2. In a large skillet, heat the oil over medium-high heat.  Add chicken and brown on both sides, about 2 minutes per side (using a spatter screen is highly suggested).  Transfer chicken to a plate (I went ahead and put mine in the baking dish) and pour fat off from skillet (do not wipe/clean).

3. Reduce heat slightly and add butter.  Once melted, add the garlic and onion.  Cook until starting to soften (around 3 min), then add bacon/lardons.  Cook for additional 3 min.

4. Add wine and bring to simmer, let simmer for 2 min.  Stir in chicken broth and thyme, then remove from heat.  Return chicken to pan.  If using an oven safe skillet, cover and transfer to oven; if not, transfer to baking dish, cover, and transfer to oven (I did the latter).

5. Bake for 45 min, then uncover and bake additional 10 min (this will help re-crisp the skin).

6. Push chicken to one side and stir in the cream.  Salt and pepper to taste and enjoy!

Snickerdoodles using melted butter

I wanted to make some easy cookies while here in France and had come across this recipe not long ago, so I thought I'd give it a try.  They turned out well, considering that this is not an oven I'm used to and French ingredients aren't exactly the same as ours.  I won't rate this until I can try it back in the states, too, as I want to see how they come out there.  Let's just say that the cookies didn't last long around here, definitely want to make again!

Link to original recipe: https://www.crunchycreamysweet.com/the-best-chewy-snickerdoodles/

Ingredients:

1/2 c. unsalted butter (this is 'doux' type butter in France)
1 1/2 c. all-purpose flour (I used type 65 flour, as advised by David Lebovitz's website, was available (finally a few days ago) at Doussard Carrefour Market)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. sugar
1/4 c. brown sugar (packed)
1 large egg, room temperature
1 tsp. vanilla extract (it's more like a syrup here, but I still use same amount)

cinnamon-sugar mixutre for coating dough balls: combine 1/3 c. sugar mixed with 1/2 T. ground cinnamon

Instructions:

1. In a medium-sized bowl, melt the butter in the microwave but not fully--go for 20 seconds, followed by 10 more if needed.  Stop when there are still small chunks that you can stir well to get melted rest of the way by mixing.  Set aside to cool.

2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.  Set aside.

3. Whisk in the sugar and brown sugar with the cooled butter.

4. Whisk in the egg and vanilla with the butter-sugar mixture until just combined.

5. Combine the dry ingredients with the butter mixture using a wooden spoon.  Cover and put in fridge for at least 30 min (this is exactly how long we went).

6. Heat oven to 350°F.  Line baking sheets with parchment.

7. Form balls of dough slightly less than 1" diameter.  Roll balls in the cinnamon-sugar mixture to coat all over, then place on prepared baking sheets 2" apart.

8. Bake for 9-10 min.  (We ended up going closer to 8 1/2 min, but I think maybe the temperature or the cookie sheets were causing them to bake a bit fast.)  Cool and enjoy!

Veal Ragù with Porcini -- Pressure Cooker

Back in November, my mom and I both got electric pressure cookers in a pre-black Friday sale.  This was the first thing I made in it.  And it was AWESOME!  We all raved and raved about it.  10+ all the way. Served with egg noodles, highly recommend.

Link to original recipe: https://www.foodandwine.com/recipes/veal-ragu-with-porcini

Ingredients:

1 c. water
1/3 c. dried porcini
1/4 c. olive oil, divided
2 1/2 lb. veal shoulder, cut in 1 1/2 in. cubes
salt
freshly ground pepper
1/4 c. all-purpose flour
1 large carrot, finely diced
2 small onions, finely diced
2 garlic cloves, minced
6 sage leaves, finely chopped
1/4 c. white wine
2 T. white wine vinegar
1/2 c. beef stock or low-sodium beef broth

Instructions:

1. Place the porcini in a microwave-safe bowl and cover with water.  Cover the bowl and microwave on HI for 1 minute.  Strain the liquid off into another bowl to reserve.  Rinse and chop porcini.

2. Season the veal with salt and pepper.  Place veal in a plastic ziploc-style bag and add flour, shake to coat.

3. Heat 2 T. of the olive oil in a large skillet.  Add half the veal to the skillet, stirring occasionally, and cook until browned all over, then transfer via slotted spoon to pressure cooker.  Repeat with second half of veal and remaining 2 T. oil.

4. Add the carrot, onions, garlic, sage, and porcini to the skillet and cook over low heat until slightly softened (around 2 min.)

5. Stir in the wine and vinegar, scraping the bottom of the pan to loosen and browned bits. Add the stock and 1/2 c. of the reserved porcini liquid (pour slowly to avoid letting any grit through).  Season lightly with salt and pepper and bring to a boil.

6. Pour mixture into pressure cooker insert, then cover/close/lock according to manufacturer's instructions.  Set for 'meat/stew' (or equivalent on your cooker) for 25 min of pressurized cooking.

7. Once the pressurized cooking has finished, let the pressure decrease normally for 5 minutes, then use valve to quick release remaining pressure.  Serve with desired side and enjoy!

Amaretto Cherries

Warning: these are addictive and super easy to make!  I don't have any pix, though, so I'll have to add that later.  Made these back in holidays time with mom.  Unlike the original recipe, we did not leave soaking for 24 hrs...only went for about 6 or 8 hours, I think. Used candi-quik to do bottoms...will not do that again--started scorching in microwave despite following directions!  Still salvaged most of it and did taste good, but will use Ghirardelli melts instead next time.  10+ mmmm.  Also, the cherries we used were smaller sized, so it was more than 24 yield.

Link to original recipe: https://www.crazyforcrust.com/drunken-cherries/

Ingredients:

10 oz. jar maraschino cherries
5 oz. amaretto
5 oz. white candy melts/coating chocolate
2 T. sprinkles (we used rainbow non pareils)

Instructions:

1. Drain the liquid off from the cherries (can be saved for use in cocktails), leaving cherries behind in the jar.

2. Add the amaretto to the jar. Close the jar back up and leave set for at least 6 hours (as mentioned above, original recipe says 24 hrs.  The longer you go, the stronger they will be.)

3. Drain alcohol off from the jar and lay cherries out on paper towels to dry for a bit (you can pat them gently).

4. Line a baking sheet or plate with wax paper or parchment.  Use a double boiler to melt the white chocolate coating and dip cherries in it to coat.  Place on the prepared baking sheet/plate area.

5. Sprinkle immediately with the sprinkles if using.  Let dry/harden and enjoy!  Store cherries covered lightly in fridge.

Gnocchi with Bocconcini with Rich Tomato Sauce

This was absolutely delicious!  I made it as part of Valentine's day celebration at home, for hubby, as he loves gnocchi.  I like gnocchi, but I wasn't as big of a fan as him...until I had this!  I definitely want to make this again, 10/10 :)

Link to original recipe: https://shopcaputos.com/recipe-rack?dishId=cedeb565-a536-4b81-b4c6-7f61967a5cb6

Ingredients:

2 T. olive oil
1 whole sprig fresh thyme, plus extra, chopped for garnish
1 whole sprig fresh oregano, plus extra, chopped for garnish
1 whole sprig fresh rosemary, plus 1/2 tsp. chopped for the sauce
2 small shallots, diced
2 garlic cloves, minced
1 can (28 oz.) whole peeled tomatoes (I used and recommend San Marzano if you can find them)
1 c. strained tomatoes (or passata)
1/2 c. dry red wine
1/2 tsp. Italian spice blend, plus extra to garnish
1 tsp. kosher salt
pepper, to taste
2/3 c. half and half, divided into 1/3 c. and 1/3 c. portions
1 package refrigerated/fresh gnocchi (at Caputo's, bought Isola brand, 17.6 oz/500g)
8 oz. bocconcini, strained, balls cut in half
1/4 c. grated Parmesan cheese (I actually used shredded)

Directions:

1. Pour the can of whole tomatoes (plus juices) into a medium bowl and crush the whole tomatoes with your hands. Set aside.

2. In a large, oven-safe skillet (I used cast iron--only do this if yours is well-seasoned!), add the olive oil to pan, over medium heat. Once heated, add the sprigs of thyme, oregano, and rosemary. Stir around in the oil gently and cook until herbs begin to crisp (around 3 min).

3. Remove herbs and discard. Lower heat to medium-low and add the shallots and garlic. Cook for around 2 minutes, until tender and fragrant.

4. Add the reserved crushed whole tomatoes (plus juice), 1/2 tsp. rosemary, strained tomatoes, wine, Italian spice blend, salt, and pepper to pan, stir to combine well. Keep sauce at a gentle simmer for 30 minutes, stirring occasionally (I had to turn temp down to low, and suggest using a spatter screen). Excuse the steamy pic lol.

5. Meanwhile, about 10 minutes before the sauce is done cooking, get the water started and cook the gnocchi according to package directions.

5. Remove the tomato sauce mixture from heat. Stir in 1/3 c. of the half and half, until combined.

6. Pour the remaining 1/3 c. half and half into the center of pan/sauce and DO NOT STIR.

7. Heat oven broiler on HI.

8. Gently add the cooked gnocchi to the center of sauce (where the unstirred half and half is), using a wooden spoon to push some down into the sauce if needed.

9. Top with the halved bocconcini and sprinkle the Parmesan cheese atop.

10. Broil until cheese melts and gets bubbly, around 3-5 min.  Garnish with chopped thyme, oregano, and Italian spice blend.  Serve up and enjoy!!

Pressure Cooker Sesame Wings

I tried this back in January.  While it did turn out pretty good, it wasn't stellar--I'd go 8/10. Probably needed to boil sauce down more and it definitely needed salt added--but this could also be because I used reduced sodium soy sauce. Wings didn't come out as crispy as expected after broiling, either.  When I broiled on cookie sheet lined with aluminum foil, they got sticky towards end.  If you try it and end up with suggestions for improvement, please comment!

Original recipe from book borrowed from library: The Great Big Pressure Cooker Book by Weinstein & Scarbrough

Ingredients:

1/4 c. soy sauce (I used reduced sodium; I think this may be why they weren't salty enough?)
1/4 c. Chardonnay or other dry white wine (I used Barefoot brand)
2 T. sugar
2 T. light brown sugar (packed)
2 T. toasted sesame oil
1 T. minced fresh ginger
1 T. sesame seeds
3 lbs. chicken wings (wingettes and/or drumettes)

Directions:

1. In the pot of the pressure cooker, whisk together all the ingredients except the chicken wings.

2. Add the chicken wings; toss until well coated in the sauce.

3. Lock the lid onto the cooker.  Set for "poultry" with 10 minutes of "cook time".

4. When the time finishes, unplug cooker and use the quick-release method to normalize the pressure.

5. While pressure is normalizing, turn on oven broiler to HI and line a rimmed baking sheet with aluminum foil.

6. Once the pressure has normalized, unlock and open the cooker.  Using tongs or a slotted spoon, transfer the wings to the prepared baking sheet.  Broil wings for 6 min, then flip and broil for additional 6 min.

7. Meanwhile, leave lid open on pressure cooker and plug back in.  Set to "sauté/simmer" and let sauce boil while wings are crisping in oven.

8. After wings have finished broiling, pour the sauce over them to coat.  Serve and enjoy!

Chocolate-Coated Peanut Butter Balls

Mmmmm love these...a lot...10/10.  I have made them twice and would make them again right now if I could!  The first time, I did a half batch, using white chocolate for half (of the half batch) and dark for the other.  I very much preferred the dark choc over the white.  Liked them so much I wanted to make and share with my mom and family, so we made full batch and did half with milk choc and half with dark.  I think they taste very, very much like a homemade reese's pb cup.  They are best kept in the refrigerator--and they keep for a long time there. I made them rather small, just under the size of a quarter's diameter, think it's perfect, and yields more than the original recipe says. 

Link to my YouTube video of preparation: https://youtu.be/Tup98b37j0k (made for Halloween)

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a57037/peanut-butter-snowballs-recipe/

Recipe below contains my modifications.

Ingredients (for full-size batch):

2 c. powdered sugar
1 1/3 c. creamy peanut butter
1/4 c. butter, melted
2/3 c. graham cracker crumbs
1 T. maple syrup
1 tsp. kosher salt

8 oz. of chocolate of your choice (milk, dark, white--see notes in intro)
1-2 tsp. shortening
sprinkles, if desired

Instructions:

1. Line a large baking sheet with parchment paper.

2. Combine first 6 ingredients (powdered sugar through kosher salt) in a large bowl, using a whisk and/or wooden spoon, until smooth/well combined (I ended up just doing it with my hands, but that might not be everyone's favorite method lol).

3. Form into small balls (just under diameter of a quarter) and place each on the prepared baking sheet.

4. In a double boiler, melt the chocolate and shortening, stirring to combine.

5. Dip the balls in the melted chocolate, then transfer back to the prepared baking sheet.  Top with sprinkles if desired.  (Original recipe indicates to do this with a cooling rack so that the excess chocolate can drip off; I have not tried this yet, as I don't care if there's a bit excess on one area.)

6. Transfer to refrigerator and let chill for 10 minutes to set before serving.  Enjoy!

Sharp white cheddar potatoes gratin-style

I made this back in February and mmmm was it ever, ever good!  10+, I will absolutely make this again and again.  I created the recipe based on inspiration from others that I found online...another successful creation :)  For the ingredients that do not have measures indicated, it is because I didn't measure and have no true estimation for amounts--and you can adjust these to taste anyway.

Update/addition/alternate: I have also used Wood River's Cheddar Gruyère instead of the white cheddar, and I actually like it even better! It also works if you use Russet potatoes, but the cooking time needs increased by 5-10 min.

Ingredients:

butter for buttering the baking dish
1.5 lbs yukon gold potatoes, sliced (I used food processor to make this quick)
kosher salt, pepper
fresh thyme, chopped
7 oz. sharp white cheddar, shredded (I used Cabot extra sharp, excellent!)
bottled minced garlic
1 c. heavy cream

Instructions:

1. Butter 8" x 8" baking dish (I used glass/Pyrex type). Heat oven to 400°F.  (Note to self: I used convection setting this time, not sure if it made a difference, though).

2. Make a single layer of potatoes in bottom of dish.  Sprinkle with salt, pepper, thyme, a bit of the bottled minced garlic, and then top with a layer of cheese.  Repeat this to obtain 4 total layers.

3. Pour heavy cream atop the layers/all around.  Cover dish with foil.

4. Bake for 45 min.

5. Remove foil and bake for additional 15 min., or until potatoes are fork-tender.

6. Let rest for at least 5 minutes after baking before serving.  Enjoy!

Skillet chicken drumsticks with creamy mushroom sauce

Once again, I am in France, and this time, under quarantine, so I will now have time to get a whole bunch of drafts completed that have been waiting for quite some time.  This one, however, is a recipe I just tried last night, here in my friend's kitchen.  And it is delicious!  I had to adapt it slightly and added my own touch, of course.  I give this 10/10, will make again for sure :)

Link to original recipe: https://juliasalbum.com/easy-chicken-legs-creamy-mushroom-sauce/

Ingredients:

1/4 c. all-purpose flour (I used type 65 here in France)
3/4 tsp. salt, divided
1/4 tsp. ground black pepper
~2 lbs. chicken drumsticks (original lists chicken legs; amount I used here was 800g)
2 T. olive oil (you may need a bit more, too (I did))
10 oz. button mushrooms, sliced in halves or quarters (I went quarters on most of mine, as they were large)
3 garlic cloves, minced (mine were large chunks)
herbes de Provence (I didn't measure, would guess I used about 1-2 tsp.)
1 c. chicken stock (here, I had to sub 1 pod of Knorr marmite de boullion poulet plus 7/8 c. of water)
heavy cream (original recipe says 1/2 cup, but I didn't measure, fairly sure I put 3 T. at most)

Instructions:

1. Combine flour, 1/2 tsp. of the salt, and pepper in a small bowl.  Dredge chicken pieces in the flour to coat.

2. Heat olive oil in a large skillet over medium-high heat.  Add chicken pieces and cook for around 4 minutes per side to brown well.

3. Transfer chicken pieces to a plate.  Add mushrooms to skillet and stir to coat, cooking for about 1-2 minutes.  Add a bit more olive oil if needed, then the garlic.  Cook around 2 minutes more.

4. Stir in the chicken stock plus remaining 1/4 tsp. of salt (if desired), then return chicken pieces to pan.  Sprinkle the herbes de Provence atop the chicken and mixture (I hadn't yet added the herbes in this pic).

5. Reduce heat to medium-low and cover.  Cook for 25 minutes, or until chicken pieces are thoroughly cooked.

6. Transfer chicken pieces to a clean plate and keep warm.  Meanwhile, add the heavy cream to skillet mixture and cook for 2-3 minutes. 

7. Return chicken to pan to coat, then serve and enjoy!