"Tartiflette" with Diots -- in France!

Yes, another post from here in France, using ingredients that, my apologies, are not easy to come by in the States.  Sure, we can find potatoes, onions, and even crème fraîche, but a Petit Reblochon? Rarely, and it will cost you a pretty penny if you do.  Diot sausages?  I seriously doubt it.  But I still wanted to share my creation, as it was absolutely heaven in the mouth--another 10!  I put the word tartiflette in quotes because, while this is similar to the style of a tartiflette, it is not the same thing and probably not quite the right method for such.  Like I did to come up with the stuffed zucchini recipe, I read through some recipes for inspiration and came up with my own based on them.  Enjoy!

Ingredients: (note: again, I did not measure exactly, so these are my best guesses on amounts)

2 Diot sausages (nature, à cuire), sliced in 1/4" rounds
2 T. cooking oil (I used a blended veggie oil), divided
3 medium yellow/gold potatoes, cut in fourths lengthwise and then in thin slices
salt and pepper, to taste
1 medium yellow onion, cut in half and then thinly sliced
1/3 c. crème fraîche (épaisse/thick)
1 Petit Reblochon, cut in half to make 2 large rounds

Instructions:

1. Heat oven to 210°C (410°F).

2. Add Diot slices to a medium skillet over medium to medium-high heat (it was the one marked "4" out of "6" on the settings for the electric stove top here).  Cook until they have rendered their fat and start to brown a little at the edges.  Transfer sausages to a plate/dish, leaving rendered fat in pan.

3. Add potatoes to skillet, along with around 1 T. of oil. Season with salt and pepper, then cook, stirring frequently, until they start to become a bit translucent.  Transfer to same plate/dish as Diots.

4. Add onions to skillet, along with around 1 more T. of oil.  Cook, stirring frequently, until just starting to turn golden.  Transfer these to same dish as Diots mixture.

5. Stir the Diots, potatoes, and onions together, then spread into a glass baking dish (I used an oval shaped one that is about 11" and 5" across middles).

6. Spread the crème fraîche atop the mixture in the baking dish.

7. Lay the Reblochon halves with outer crust side up, next to each other on top of mixture.

8. Bake, uncovered, for about 12 min.  Serve and enjoy!

Stuffed Zucchini à la Franche-Comté

Recently, I took a short trip up to a part of France that I don't know very well: Franche-Comté.  While there, as I always try to do when traveling anywhere, I tried some regional cuisine.  This time, I discovered two things I really, really like: saucisse de Montbéliard (sausage of Montbéliard) and Cancoillotte, a cheese that, as the server stated in the restaurant where I asked about it, is hard to describe, better to just show and taste (which is exactly what she did for me!)  Long story short, I was inspired to either find a recipe or create one to make something with these new found culinary delights.  I ended up creating this recipe based on a few different recipes for stuffed zucchini using Italian sausage.  And oh, am I ever glad I did!  This is a 10 all the way--it's just plain amazing!  Problem is, I did not measure anything apart from the sausage, so I can only 'guesstimate' the amounts.  As for the sausage, I don't think I've ever seen it in the states, but I think this recipe could work well with other types, such as Italian or Kielbasa, or even Chorizo.  Enjoy!

Ingredients:

150 g (1 link) saucisse de Montbéliard
1 large zucchini (around 12" in length), cut in half lengthwise and seeded flesh removed/discarded (to look like 'boats')
2/3 c. chopped yellow onion
1 small garlic clove, minced
1/2 c. fresh breadcrumbs
1/2 of a beaten egg
1 tsp. herbes de Provence
1/3 c. Cancoillotte cheese, heated (just enough to be pourable)
salt
shredded Emmental cheese

Instructions:

1. Heat oven to 375°F (190°C).

2. Chop sausage into small bits and place in skillet.  Cook over medium to medium-high heat, breaking bits into crumbles as much as possible, until sausage starts to very slightly brown.  (note: amount in skillet shown is 2 links, which I realized was too much and only used half for the stuffing)

3. Transfer sausage to mixing dish/bowl, leaving rendered fat in skillet.  Add onion and garlic to skillet.  Cook until onion becomes somewhat translucent and barely beginning to brown.

4. Add onion and garlic mixture to sausage in mixing bowl, along with next 4 ingredients (breadcrumbs, egg, herbes, Cancoillotte).  Mix until combined.

5. Place prepared zucchini 'boats' in glass baking dish and season lightly with salt (if desired--this probably isn't necessary).  Fill each with half of sausage mixture.

6. Add water to baking dish to reach about 1/4" height in bottom of dish.

7. Bake, uncovered, for 30 min.

8. Top with desired amount of Emmental and return to oven.  Bake for additional 10 min.

9. Remove from oven and enjoy!!

Snickerdoodle Blondies -- in France!

Since I was in a baking mood and the oven temperatures for the recipes were the same, I decided to also try this recipe right after making the last one (the Double Chocolate M&M's Bars).  These are also quite yummy--again, I'll have to make these again when I get back to the states (especially since my hubby LOVES snickerdoodles) and post an update/rating for them.  For now, they get 8.5--partly because they were a bit of pain to get out of pan despite it being greased.  I'm also wondering about the amount of baking powder I used/equivalency (from what I have read, what I used is 'single acting' baking powder--'double acting' is not available where I am).  At any rate, they are delicious--go make some now!

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a49360/snickerdoodle-blondies-recipe/

Ingredients:

3/4 c. unsalted butter, softened (170 g)
1 c. sugar (220 g)
1/2 c. brown sugar (110 g)
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour (240 g, type 55)
1/2 tsp. salt
3/4 tsp. baking powder (used part of a 'sachet de levure chimique')
1 tsp. cinnamon
cinnamon-sugar to top (I have no idea how much I used exactly and really wish they had indicated a measure in original)

Instructions:

1. Heat oven to 350°F (175°C).

2. Grease a 13" x 9" pan (*see my last recipe for note about pan I used as substitute)

3. Beat butter and sugars until fluffy.

4. Add eggs and vanilla, beat until combined.

5. In a separate bowl, combine dry ingredients (flour, salt, baking powder, and cinnamon).

6. Add dry ingredients mixture to wet ingredients and beat until just combined.

7. Spread batter into prepared pan.  Top with cinnamon-sugar mix all over.

8. Bake for 25-30 min (I went 30).  Let cool completely, then slice up, serve, and enjoy!

Double Chocolate M&M's Bars -- in France!

Yes, that's right, I am still in France, and decided to attempt more baking.  Last week, I did a little shopping and got a super cute metric measuring glass that I hoped would help me.  Indeed it did--much better to get some version of accuracy rather than last time with the 'yeah that looks about right' method lol.  I still have to rely on that method for teaspoons and such, but I think I get those decently close.  Anyhow, I decided to go with bar cookies, as they are more forgiving and quick to make than regular cookies (and I don't have any cookie sheets, so that's kind of an issue, too...)  These are a winner for sure--will be making again once I get back to the states to determine official rating (for now, I'm going with a 9).  Enjoy!

Link to original recipe: http://www.crunchycreamysweet.com/2016/04/04/double-chocolate-mm-cookie-bars-recipe/

Ingredients:  (note: original recipe amount listed first, metric equivalent I tried to use after--not on a scale, but measured in a glass with line indications for each type of item being measured)

1/2 c. unsalted butter, melted (113 g)
1/4 c. sugar (55 g)
3/4 c. packed light brown sugar (165 g)
1 large egg, room temperature
1/2 tsp. vanilla extract
1 3/4 c. all-purpose flour (210 g, type 55 flour)
1/4 c. unsweetened cocoa powder (25 g)
1 tsp. baking soda (note: this ingredient (bicarbonate de soude) is found by the salt in the French supermarkets)
1 T. cornstarch
1 c. semi-sweet chocolate chips (I used about 60 g of a dark chocolate bar (like the Lindt ones available in US stores), broken into pieces, because no, I'm not paying 4x as much for choc. chips!)
1/2 c. regular milk-chocolate M&M's (no measure on glass for this one, so I just guessed)

Instructions:

1. Heat oven to 350°F (175°C).

2. Line a 13" x 9" baking pan with parchment paper and set aside.  (I did not have parchment, so I just buttered a non-stick pan instead.  I also did not have 13x9, used a round pan that is about 11" in diameter).

3. In a medium mixing bowl, whisk together the dry ingredients (flour, cocoa, baking soda, salt, cornstarch) and set aside.

4. In a large mixing bowl, whisk together melted butter and both sugars, continuing for about 2 minutes to ensure that they are well combined.  (yes, in the pic, that is a beater for a mixer, don't have a whisk here lol)

5. Add vanilla and egg, whisk until smooth.

6. Stir in dry ingredients, about a third at a time, along with chocolate chips.  Stir until dough is uniformly consistent.

7. Spread/press dough into prepared pan.  Sprinkle M&M's over top, then press them gently to nestle slightly in dough.

8. Bake for 18-20 min, or until dough appears dry on top (was 21 min for mine).

9. Cool in pan for 10 min, then transfer to plate/serving dish to cool completely.

10. Cut, serve, enjoy!

Buttermilk and herb fried chicken

Another entry that I started back in February.  This was quite tasty, a very good fried chicken recipe indeed.  I cannot recall now how exactly it compares to the other recipes I've tried for fried chicken, so I'll have to make it again and report back!

Link to original recipe:
http://www.williams-sonoma.com/recipe/buttermilk-and-herb-fried-chicken.html

Ingredients:

1 qt. buttermilk
1/3 c. plus 1/2 tsp. salt, divided
1 T. red hot-pepper sauce (I used Tabasco)
1 tsp. dried marjoram
1 tsp. dried rubbed sage
1 tsp. dried thyme
1 tsp. dried rosemary, crumbled
around 3 lbs. chicken drumsticks (or other bone-in pieces)
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. freshly ground pepper
canola oil for frying

Instructions:

1. In a large, nonreactive bowl, whisk together the buttermilk, 1/3 c. salt, hot sauce, marjoram, thyme, and rosemary.

2. Add the chicken drumsticks to the buttermilk mixture, submerging them completely.  Cover and refrigerate for at least 6 hours, up to 8 hours.

3. Heat oven to 400°F.  Line a rimmed baking sheet with parchment paper.

4. In a shallow bowl (or pie dish), whisk together flour, baking powder, remaining 1/2 tsp. salt, and pepper.  Remove chicken from the buttermilk mixture and dip each piece in flour mixture to coat.

5. In a large, heavy fry pan (preferably cast iron--which I used) over medium-high heat, add oil to a depth of 1/2 inch and heat until very hot but not smoking.  Add chicken pieces, being sure not to crowd, and fry until golden brown, about 5 minutes.  Transfer pieces to prepared rimmed baking sheet and bake for 10 minutes, or until instant-read thermometer registers 160°F when inserted in thickest part of the chicken piece.

6. Drain chicken pieces on a paper towel, then serve and enjoy!

Slow Cooker Spaghetti and Meatballs

This post was started clear back in February--that really was quite a time ago!
I was really excited about trying this recipe due to its simplicity and being a 'fix it and forget it' one--easy peasy, right?  Indeed it is and I would make it again--with some tweaks.  Hands down, the meatballs are perfectly amazing.  The sauce, however, is lackluster; I believe it needs, at the least, some sugar.  Not sure why it didn't occur to me to that there wasn't any in it/that I should add some.  Nearly every red pasta sauce from scratch contains it; pretty sure it's the missing key to this one.  This is not to say that it was all bad by any means; my husband and I both enjoyed it just fine.  When I get around to attempting it again, I'll be sure to post an update.  For now...

link to original recipe:
http://www.laurengreutman.com/slow-cooker-spaghetti-and-meatballs/

Ingredients:

2 cans (28 oz. each) crushed tomatoes
1 lb. ground beef (80/20)
1/2 c. Parmesan cheese
1/3 c. breadcrumbs
5 cloves garlic, pressed or minced, divided (I minced them)
2 T. dried basil, divided
2 T. dried parsley
1 tsp. salt
1/2 tsp. black pepper, divided
1 egg

Instructions:

1. Combine crushed tomatoes, 2 cloves of the garlic, 1 T. of the basil, and 1/4 tsp. of the black pepper in a slow cooker.  

2. In a large bowl, combine all remaining ingredients, using your hands to thoroughly mix the meat with everything.

3. Form meatball mixture into golf sized balls.

4. Add meatballs to slow cooker gently, pressing down slightly to submerge in sauce (I submerged mine after taking pic, obviously).

5. Cook on high for 4 hours or low for 8 hours (I cannot recall which I tried for sure, but I am fairly certain it was low for 8).

6. When ready to serve, prepare desired pasta according to package directions and top with sauce.  Enjoy!

Filipino Chicken Adobo Bites

And again, I'm trying to finish off posts I started but for various reasons did not get around to completing.  This one is also from last month (August), which now seems like a long time ago for some reason (probably the distance thing :)).  Anyhow, the original recipe is for threading this chicken onto skewers--which I would have done, if it were part of the cooking process.  It's not, though--it's apparently just for serving.  Since it was just me and my husband that were going to have this, I opted to just serve it as is, in bite-sized pieces, over a bed of rice.  It was good, but quite salty, despite using low-sodium soy sauce.  The original amounts in the recipe are for serving 16-20 (!), so I reduced to just 1/3 of that, giving us some leftovers.

Link to original: http://www.foodandwine.com/recipes/filipino-chicken-adobo-skewers

Ingredients:

1 lb 6 oz. boneless skinless chicken thighs
1 1/3 c. water
1/3 c. low-sodium soy sauce
2 cloves garlic, crushed (I used press)
1/3" peeled fresh garlic, sliced thinly
1 small/half bay leaf
1 tsp. black peppercorns
1 tsp. light brown sugar (I think it could have used more)
1/4 c. unseasoned rice wine vinegar
1 1/2 T. canola oil

Instructions:

1. In a large saucepan, combine chicken thighs with water, soy sauce, garlic, giner, bay leaves, peppercorns, and brown sugar.  Bring to a boil over medium-high heat, then reduce heat to maintain simmer for 15 minutes.

2. Add vinegar and simmer for additional 10 minutes.

3. Transfer chicken to a plate.  Strain the liquid into a heatproof bowl, then return it to saucepan, discarding the solids.

4. Boil over moderately high heat, stirring occasionally, until sauce is syrupy, around 25-30 minutes.

5. Meanwhile, cut the chicken into bite-sized pieces.

6. Heat the canola oil in a large skillet over moderately high heat until shimmering.  Add chicken and cook until browned and crisp on outside, around 3 min.

7. Add sauce to skillet, stir to combine, remove from heat, and serve as desired (I went with basmati rice).  Enjoy!