Sponge Candy

I love love love this candy.  10+/10  It's mostly easy--just have to pay strict attention to the candy thermometer. This is now part of my Christmas Goodies Countdown for 2023, day 15/number 11 :)

Link to my YouTube "making of" video: https://youtu.be/SU0-7_sTaGU

Link to original recipe: https://www.allrecipes.com/recipe/23189/angel-food-candy/
Tempering chocolate: https://www.foodnetwork.com/recipes/articles/just-the-facts-how-to-temper-chocolate

Ingredients:

1/2 c. granulated sugar
1/2 c. light brown sugar (packed)
1 c. light corn syrup (you could use dark instead)
1 T. distilled white vinegar
1 T. baking soda, sifted <--very important to do this!

12 oz. dark chocolate (or milk, if preferred...and you may need closer to a pound, depending on how you cut the candy)
1 tsp. shortening (optional, can help with the hardening of the chocolate)

Directions:

1. "Line" a 9" x 13" baking pan with parchment (yeah, it doesn't really form to it--just do your best to kind of crinkle it so it lays down a bit in it...don't worry about getting it perfect).  Make sure you have the baking soda measured, sifted, ready to use in step 3.

2. In a 3 qt. saucepan (could be a different size, but this is what I used) over medium-low heat, combine the sugars, corn syrup, and vinegar.  Once it is combined, do not stir any more.  Clip candy thermometer to side of pan and monitor the temperature, but do NOT stir.  When temperature is at 275°F, heat oven to 225°F.

3. When mixture reaches 300°F, immediately remove from heat and stir in baking soda.  As soon as baking soda is stirred in, pour into parchment in the baking pan.  Do NOT spread to even out!

4. Transfer to oven and bake for 10 min, then reduce temperature to 175°F and bake for additional 10 min.

5. Place on cooling rack and allow to cool almost completely before removing (it will be hard/solid).

6. Break into pieces...you can do this how you like, but I find this works best: use a butterknife and mallet to gently tap and break (see photo).

7. If desired, follow the instructions on the Food Network link (above) to temper melted chocolate to coat the pieces.  Let set, then enjoy!

Seven Flavor Beef

I made this recipe back in mid-November (2019) and want to make it again very soon--so tasty!  10/10 for sure.  I made a double batch and the amounts listed are for that.  The only thing I did not double was the red pepper flakes, as I didn't want it to be too spicy--turned out just right for us.  I wasn't sure where the marinade ended, so I put the veggie oil in with it.  I ended up adding more oil to the wok after that for cooking the onion mixture, so next time I'll do half and half (which is how I wrote it out below).

Link to original recipe: https://www.foodnetwork.com/recipes/seven-flavor-beef-recipe-1916554

Ingredients (double batch amounts):

1 lb. sliced flank steak
2 T. lemongrass, minced
1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. honey
1 tsp. dried red pepper flakes
2 tsp. Chinese five-spice powder
2 tsp. kosher salt
1/4 c. vegetable oil, divided
1/2 c. red onion, thinly sliced
1 bunch green onions, thinly sliced
2 c. bean sprouts
1/4 c. hoisin sauce
2 T. ground peanuts
40 Thai basil leaves (note to self: finally found these at the Fresh International Market in Schaumburg)

Directions:

1. In a large bowl, combine flank steak through kosher salt plus 2 T. of the vegetable oil.  Cover and place in fridge for 1 hr.

2. In a wok, heat the remaining 2 T. vegetable oil over med-high heat.  Once the oil is heated (shimmering), add red onion, green onion, and bean sprouts.  Cook for 1 minute, stirring constantly.  Transfer to a plate/bowl.

3. Add marinated beef mixture to wok, then stir in hoisin sauce.  Add the peanuts and basil leaves; cook until beef is medium-rare (or desired doneness).  Serve with the reserved onion/sprout mixture and enjoy!

Turkey cutlets with potatoes and Boursin

Another 'made while in France' recipe.  This one is good, but not great.  As we ate it, my friend's husband pointed out that it probably should have had a little bit of sugar to balance out the acidity of the tomatoes, and I wholeheartedly agree.  Thus, if anyone chooses to attempt this, I advise adding perhaps a 1/2 tsp or so of sugar.  Without the sugar, I would give it 7.5/10.

Link to original recipe (in French): https://www.marmiton.org/recettes/recette_escalopes-de-dinde-au-boursin_10965.aspx

Ingredients:

4 large yellow potatoes, cut in large chunks
4 escalopes de dinde (500g~1 lb. of turkey cutlets)
1 small can peeled tomatoes
20 cl (~6.5oz) crème fraîche (I am not sure if I added quite this much, as I didn't measure)
2 cloves garlic, minced
1/2 tsp (?) dried thyme
salt and pepper, to taste
*1/2 tsp. sugar (see intro notes)
1 whole garlic and herbs Boursin cheese
~1/2 tsp. flour (to thicken the sauce--optional)

Directions:

1. Place potatoes in a microwave-safe dish and microwave on HI for 8 min.

2. In a large skillet over medium heat, add potatoes along with all ingredients except the Boursin and flour.  Break the tomatoes up with a spoon and stir everything together.  Bring to a simmer, then lower heat to keep at a simmer.  Cover skillet and let simmer for 25 min.

3. Add the Boursin and flour, stirring in until melted/combined.  Cover again and let cook for additional 5 min.  Serve up and enjoy!

Cream-laden chicken thighs

Another 'made while in France' recipe :) This was good, would like to make it again with some minor changes, as I think it could be better.  As made this time, I'd rate it 8.5/10--has potential to be 10/10 if changed, though.  The directions did not make clear whether one is supposed to leave the oil used for browning the chicken in the pan before doing next step.  I did leave it--think perhaps next time I'll take it out, or at least reduce the amount in the pan before heading to next step.  I will also use half-and-half instead of heavy cream next time--the heavy cream was a bit too much.  And in writing this, discovered that I forgot to cover the pan when I put it in the oven, which explains why it took longer to cook than indicated (still turned out fine, just had to go closer to 30 min. instead).

Link to original recipe: https://www.lecremedelacrumb.com/creamy-parmesan-chicken-mushrooms/#wprm-recipe-container-19797

Ingredients:

2 lbs. bone-in chicken thighs
3 T. olive oil
salt and pepper, to taste
1/2 tsp. garlic powder (I only had granulated garlic, so this might have also made a difference)
1 tsp. herbes de Provence (original calls for Italian seasoning; I think you could use either)
3 T. butter
12 oz. sliced mushrooms
2 tsp. minced garlic
2 T. flour
1 c. chicken broth (I used a Knorr pod plus 1 c. water)
1 c. heavy cream (next time: half-and-half)
2/3 c. finely shredded Parmesan cheese, plus more for garnish (I didn't actually measure, and would try grated Parm for next time instead (did not have this on hand here))
fresh parsley or thyme, for garnish (I omitted this and think next time I would definitely go with some fresh thyme)

Directions:

1. In a large bowl, combine the chicken thighs with olive oil, salt, pepper, garlic powder, and herbes de Provence.  Toss to combine (I had to use my hands--spoon doesn't really get it all over.  Next time perhaps combine the oil and other ingredients first, then pour them over the chicken and toss.)

2. Heat a skillet over medium heat, then add chicken to skillet.  Brown chicken on both sides, around 4 min. per side.  Transfer chicken to baking dish (or plate, if your skillet is oven safe).    (As noted in intro, next time maybe only leave 1 T. or so of the oil in pan, drain off rest.)

3.  Heat oven to 375°F.  Return pan to heat, add butter to pan, swirl to combine with oil, then add mushrooms and garlic.  Cook until mushrooms become tender, around 3-4 min.

4. Sprinkle flour over the mushrooms and stir to combine.  Whisk in the chicken broth and heavy cream (or half-and-half).  Stir in the Parmesan.

5. Remove from heat and pour cream mixture over the chicken (or transfer chicken back to skillet, if oven-safe).  Cover and bake for 20 min. (as noted above, I forgot to cover, so I had to bake for around 30 minutes to get correct doneness)

6. Garnish with additional Parmesan, and fresh parsley or thyme, serve up and enjoy!  I recommend serving with some pasta, as we did.

Skillet roasted red potatoes

Another 'made while in France' recipe :)  I tried making garlic butter steak bites as the main dish (pictured), but those were not blog-worthy (my friend and I both agreed), thus I'm only making an entry for these.  I definitely want to keep these, as they are easy and tasty!  Next time, though, I think I will add the herbes de Provence closer to the end of cooking, as the high heat diminished their flavor substantially. 10/10.  Amounts are with question marks, as I did not measure.

Link to original recipe: https://natashaskitchen.com/crisp-sauteed-red-potatoes-recipe/

Ingredients:

1 1/2 lbs. (?) red potatoes, cubed large
2 T. (?) butter
1/2 T. (?) olive oil
salt and pepper, to taste
1/4 c. (?) water
1 tsp. (?) herbes de Provence

Directions:

1. Add potatoes, butter, and oil to a large skillet, then salt and pepper them.  Heat over medium to medium-high heat. Stir potatoes to cover with butter (and oil) as it melts, then stop stirring and cook potatoes, uncovered and undisturbed, for around 5-7 min (check at 5 min to see if they are browned/crisped).

2. Stir potatoes to turn, add herbes de Provence, then cover.  Let cook undisturbed for around 3-4 min, then lift lid, stir potatoes, carefully add water, then re-cover and let cook for another 5 min. undisturbed. (note to self: maybe add the herbes after water addition next time)

3. Check potatoes to see if they are done; if they are not, stir again, re-cover and let cook additional 3 minutes (or more).  Enjoy!

Sticky Balsamic Soy Chicken Drumsticks

Delicious.  Another keeper recipe 'made while in France', 10/10.  Not only does it get 10 for taste, but also for being super easy to make.  I only modified the original recipe slightly.  I like crisp chicken skin, so I cooked it in some olive oil first.  I also added in a small amount of dried thyme, just for a little extra flavor.

Link to original recipe: https://www.recipetineats.com/5-ingredient-sticky-stove-top-balsamic-drumsticks/

Ingredients:

2 lb (I actually used 800g, slightly less than 2 lb) chicken drumsticks
~1 1/2 T. olive oil (didn't measure)
1 c. water
1/2 c. balsamic vinegar
1/3 c. regular soy sauce (not light, dark, or other)
3 T. brown sugar
3 cloves garlic, minced
~1 tsp. dried thyme (didn't measure)

Directions:

1. Heat olive oil over medium-high heat in a large skillet.  Add chicken and cook, turning occasionally, until browned on all sides.  Pour off enough oil to leave around 1 T. in pan.

2. Add all remaining ingredients and stir around to combine.  Bring mixture to boil, then lower heat to keep at a fast simmer.  Do NOT cover the pan with a lid.

3. After cooking for 10 min, turn chicken, then cook additional 10 min.

4. Transfer chicken to a plate.  Let sauce continue to simmer, stirring frequently, until it is thick enough to coat a spoon and is becoming a little 'sticky'--this happens quickly, so watch carefully!

5. Return chicken to pan to coat in the sauce.  Serve with desired side and enjoy!

Nutella Chocolate Chip Cookies

Mmm!  Another tasty 'made while in France' recipe :) I wanted to make something a bit different and came across this recipe, and glad I did.  Definitely plan to make again once I get back home, 10/10.  I actually chose it because I thought my kiddo would like it, as he adores Nutella, yet he didn't care for these.  Can't understand why, as they are quite tasty!  Oh, well, more for me and my friend lol.

Link to original recipe: https://www.loveandoliveoil.com/2011/02/nutella-chip-cookies.html

Ingredients:

1/2 c. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar (packed)
1/2 c. Nutella
1 egg
1/2 tsp. vanilla extract
1 1/2 c. flour (used half type 55, half type 65 here in France)
1 tsp. baking soda
1/4 tsp. salt
1/3 c. mini chocolate chips

Directions:

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

2. Using an electric mixer, cream butter for 1 minute.

3. Add both sugars and beat/cream together for 3 minutes.

4. Beat in Nutella, followed by egg and vanilla.

5. Whisk together the flour, baking soda, and salt in a small bowl.  Add gradually to mixture with mixer on lower speed, mixing until just combined.

6. Stir in chocolate chips by hand.

7. Form dough in 1" balls and place 2-3" apart on prepared baking sheets.  Bake for 9-10 min, then leave on baking sheet for 4-5 min after removing from oven.  Transfer to cooling rack.  Enjoy!