Stuffed steak rolls with mushrooms and cheese

Mmmm these were ever delicious--another recipe made here in France!  I based the idea loosely on a rolled flank steak recipe I'd done before.  I did not measure anything, just put it together, so that is why the amounts are missing.  You can adapt it to your taste, of course :)  10/10, will make again for sure!  Served with rosemary potatoes.

Ingredietns:

butter (around maybe 1.5 T.)
8 oz. button mushrooms, quartered (I ended up with some leftover, which I just served alongside)
salt and pepper, to taste
1 large clove garlic, minced large
dry white wine (I used Chardonnay, would guess maybe 1/4 c. at most)
bread crumbs
Italian parsley, chopped
thyme (I used dried, but think it would be even better with fresh)
4 thinly sliced steaks (each one was slightly larger than the size of my palm spread open wide, maybe 3/8" thick)
4 slices of prosciutto
shredded Gruyère (used maybe 1 T. per steak roll)
Roquefort, crumbled (used maybe 1/2 T. per steak roll)
olive oil

Directions:

1. In a medium saucepan over medium to medium-high heat, melt the butter, then add the mushrooms and salt and pepper.  Cook for around 2-3 minutes (when mushrooms begin to give their liquid), then add the garlic.  Cook for additional 2 minutes, stirring often.

2. Deglaze pan with the white wine, cook until evaporated (should be fairly quickly).  Transfer mushrooms to a dish and set aside.

3. Combine the bread crumbs, parsley, and thyme in a bowl. (I forgot to get pic after I combined them lol.)

4. Lay steaks out on a work surface.  Place 1 slice of prosciutto on each, then top with a thin layer of the breadcrumb mixture.

5. In the middle, make a row using the reserved mushroom mixture.  Top with Gruyère and Roquefort.

6. Roll up gently and tie with kitchen string (or, if you don't have any (like I didn't here), you can make strips of crumpled aluminium foil--works great!).

7. Reheat the same pan used for the mushrooms over medium-high heat.  Add steaks and drizzle with olive oil, turning to coat all over.  Cook until desired doneness (I didn't quite get them done after going around 2 minutes per "side" (they cooked on 4 rolled 'sides'), so I had to return them to pan and cook another couple of minutes.  I would guess they should take around 10-12 min total, depending on thickness of the steaks.  Serve with the excess mushrooms and desired sides.  Enjoy!

Rosemary Garlic Chicken Thighs with Shallots

Mmm!  Delicious and easy!  Another 10/10 here in France, must make again once I'm back home.  They are super flavorful, recommend pairing with fried potatoes (like I did, not pictured) or similar.  Amounts and directions for recipe reflect my modifications.

Link to original recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/rosemary-garlic-chicken-thighs

Ingredients:

8 bone-in, skin-on chicken thighs (hauts de cuisses de poulet in French)
salt and pepper (did not measure)
olive oil (again, didn't measure, likely around 1 T.)
~1/2 lb. shallots, peeled and halved or cut to small chunks (I did the latter, as mine were quite large)
fresh rosemary, chopped (didn't measure)
2 cloves garlic, minced large
3/4 c. chicken broth (I used the Knorr bouillon 'Twist' pod plus around 3/4 c. of water)

Directions:

1. Heat oven to 425°F (I went just past gas mark 7, but this oven may have been closer to 450°F, not sure).  Season chicken with salt and pepper to taste.

2. In a large skillet, heat oil over medium-high heat.  Add chicken and cook until browned on both sides, around 5 min per side (splatter screen is highly recommended).  Transfer chicken to baking dish (or you can transfer to a plate if your pan is oven safe).

3. Lower heat to just above medium and add shallots.  Cook until starting to brown (around 5 min.), then add the rosemary, garlic, and chicken broth.  Stir to combine, bring to a boil, then remove from heat and pour over chicken in baking dish (or transfer chicken back to pan if using/oven safe).

4. Bake for 20 min. (or until chicken is browning more on top and fully cooked).  Let rest for at least 10 min. prior to serving.  Enjoy!

Caramelized Shallots

I paired these with the recipe in the previous post and they were perfect with it--loved them (as did my friend)!  The roquefort cheese is an excellent pairing with it as well, if you like such (I love, so this made me delighted).  I only had a half pound of shallots and made 1/3 of the original recipe amount otherwise, which was a good amount for 2 people as a side. I left out the flat leaf parsley since I did not have any, and used regular salt instead of sea/kosher--still turned out great.  10/10, will make again!

Link to original recipe: https://honestlyyum.com/11987/caramelized-shallots/

Ingredients:


(amounts listed reflect what I made/is pictured)

1/2 lb. whole shallots, peeled, ends trimmed
2 T. butter
1 T. sugar
1 T. balsamic vinegar
salt (didn't measure--likely around 1/4 tsp. or less)
pepper (also did not measure, not even sure if I used, but if I did, it was very little)
*original recipe has chopped flat leaf parsley as well
optional: slice of roquefort cheese to accompany (which, as I mentioned, it great--just isn't in my pics)

Instructions:

1. Heat oven to 400°F.

2. Melt butter in a medium skillet over medium heat.  Add the shallots, sprinkle sugar over them, then stir to coat.  Continue cooking, stirring and turning occasionally, until shallots are golden all over.

3. Stir in the vinegar, salt, and pepper.  Remove from heat and pour mixture into a baking dish, then transfer to oven.

4. Bake for 20-30 min, depending on thickness/size of shallots; the thickest ones I had were close to an inch, and I went 25 min.

5. Garnish with parsley (if desired) and serve with roquefort (if desired).  Enjoy!

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.