Oatmeal Chocolate Chip Bars

Another great recipe from here in France!  I modified it just slightly based on ingredients I had on hand.  Again, I plan to make this again once I'm back home to compare--it's very good, everyone here has been enjoying it :)

Link to original recipe: https://www.errenskitchen.com/chocolate-chip-spiced-oat-bars/

Ingredients:

2 1/2 c. all-purpose flour (I used 1 1/2 c. of type 55 and 1 c. of type 65)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
slightly more than 1/2 tsp. cinnamon
1 1/4 c. salted butter (I only had unsalted, so I added just over 1/2 tsp. to it), melted
1 1/2 c. light brown sugar, packed
1/2 c. sugar
2 eggs at room temperature
1 tsp. vanilla extract
2 c. rolled (old-fashioned) oats
1 1/4 c. chocolate chips, divided

Directions:

1. Heat oven to 375°F.  Lightly grease and flour a 9" x 13" baking dish (I used glass).

2. In a small bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.  Set aside.

3. In a large bowl, whisk together melted butter, brown sugar, and sugar.

4. Whisk in the eggs and vanilla.

5. Stir in the oats.

6. Stir in the reserved flour mixture gradually, followed by 1 cup of the chocolate chips.

7. Spread mixture into prepared baking dish and transfer to oven.  Bake for 30 min, or until center is set.  Let cool in pan, serve, and enjoy!

Leek and Roquefort Quiche with Lardons (diced bacon)

This is the best quiche I've made ever!  While I still do love the zucchini one a lot, this one is even better, I think.  It is so very tasty--I could have eaten far too much of it, honestly.  I'm hoping I can replicate the results back in the states.  I modified the recipe that I found on the link below (which is in French).  Enjoy!

Link to original recipe: https://www.marmiton.org/recettes/recette_quiche-roquefort-et-poireaux_16147.aspx

Ingredients:

1 refrigerated pie crust (pâte brisée in France)
5 leeks, about 1" diameter each, white and light green parts only (was about 5" of stalk for each)
olive oil (guessing around 1 T.)
125g (around 4.5 oz) chopped bacon (lardons in France--used fumée (smoked) kind)
3 eggs
pepper, to taste
1/2 c. crème fraîche (épaisse (thick))
3/4 c. 2% milk (demi-écrémé)
90-100g (around 3.25oz) roquefort cheese, coarsely crumbled

Directions:

1. Heat oven to 400°F or the temperature indicated on the package for baking the crust.  Roll out crust to line a pie plate and prick all over with a fork.  Bake according to package directions.  (My package had no directions, only baked for 5 minutes.  It wasn't fully baked, but that worked out fine.)  After shell has baked, reduce oven temp to 375°F.

2. Meanwhile, cut prepared leek sections in half, then cut in 1/4" sections crosswise to make half-rounds.  Heat olive oil in a medium skillet over medium-low to medium heat (I'm really not sure, as this isn't my stove--just know that you don't want too much heat or you'll burn up the leeks!)  Add the leeks and cook, stirring frequently, until leeks reduce and start to just very slightly brown.  Transfer to a bowl.

3. Add the chopped bacon/lardons to the skillet and cook until just starting to brown at edges.  Remove using slotted spoon and transfer to same bowl as leeks.

4. In a mixing bowl, whisk together the 3 eggs and pepper.  Add the crème fraîche and milk and whisk in.

5. Whisk in the reserved leek and bacon mixture, followed by the crumbled roquefort.

6. Pour into the prepared pie shell, then transfer to oven.  Bake for 35-40 min, or until the center is set.  Let cool and enjoy!!

Vanilla Buttermilk Cookies

Another tasty cookie recipe tried out here in my French friend's kitchen :) As with the other cookie recipes I've tried here, I will hold off on rating it until we get back and try with American versions of the ingredients--this time including the buttermilk (I used the powdered version from back home as a substitute, following the directions on the canister; will try with regular buttermilk back home).  Even so, these are very tasty!  I made simple icing/glaze (powdered sugar, milk, vanilla) instead of what was listed in the original recipe, and only made half original recipe amount, as flour is not easy to come by here, plus didn't know if we'd like them, so didn't want to waste ingredients.

Link to original recipe: http://jensfavoritecookies.com/2014/04/08/vanilla-buttermilk-cookies/

Ingredients: (amounts listed are for half batch)

3/8 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
1/3 c. buttermilk (made with the powder substitute version (plus the water, which was added after wet ingredients as indicated on canister)
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 c. all-purpose flour (I used half type 55 and half 65 again)

Icing (if desired; they are also good without, but I recommend icing them): scant 2/3 c. powdered sugar, milk (didn't measure, but guessing I used maybe 2 T.), small splash vanilla extract

Directions:

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

2. Using electric mixer, combine and cream butter and sugar.

3. Mix in the egg and vanilla.

4. Mix in buttermilk.

5. Mix in all dry ingredients (salt, baking soda, flour).

6. Drop rounded spoonfuls (dollops around 1" in diameter) of dough onto prepared baking sheets, spacing 2" apart.

7. Bake for 11-12 min, or until edges are golden brown.  Remove from oven and let cool on cookie sheet for 2 min. before transferring to cooling rack.

8. If icing: whisk icing ingredients together in a small dish.  Use just enough milk to make a thick, sort of syrupy consistency (if it is too thick, it won't stick; too thin, it will soak into the cookies or just run off of them).  Once cookies are cooled, dip each, top side down, in the icing, just enough to coat.  Place cookies on cooling rack for excess to drip off, or, if you don't mind some excess on your plate, just put them on a plate :)  Enjoy!

Chocolate chip cookies with melted butter

These are pretty good--but as I made them here in France with slightly different ingredients than back in the US (butter, flour, and vanilla are not the same), I'll rate it once I try it back there, as it's super easy and quick, makes a nice, small batch.  I must have made the cookies smaller than the original recipe, as I ended up with 30 rather than 20. 

Ingredients:

1/2 c. unsalted butter, heated until just melted
1/2 c. brown sugar, packed
1/4 c. sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. all-purpose flour (this time I used half type 55 and half type 65)
1/2 c. chocolate chips
optional: flaky sea salt, for garnish (I did not use this time, but I think it would make a good accompaniment)

Directions:

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

2. Whisk the butter together with the two sugars until well combined.

3. Let mixture cool for a minute, then whisk in the egg and vanilla.

4. Sprinkle the baking soda and salt atop the mixture and stir in, followed by the flour.  Stir until fully combined and dough forms consistent texture throughout.

5. Stir in the chocolate chips.  Form the dough into balls (mine were about 1" in diameter), and place on prepared baking sheets 2" apart.

6. Bake for 9-10 min, until edges are golden crisped (middles will look slightly underdone).  Remove from oven and let cool on sheet 5 minutes before transferring to cooling rack.  Enjoy!

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!