Crème Caramel

I got my first french cookbook; Paris Bistro Cooking by Linda Dannenberg. Had it for a while but never attempted any recipes until now. Only because I made something similar to this a while back. I know someone who could make an good flan. Similar to a Crème Caramel it has milk, eggs, and sugar and is cooked in a water dish. I'm looking forward to cooking more french dishes soon. Enjoy!

Ingredients:

1 Quart Milk

2 Vanilla Beans, Split Lengthwise, or 3 Teaspoons Vanilla Extract

2 Cups Sugar (divided)

3 Tablespoons Water

1 Drop Vinegar or lemon Juice

8 Large Eggs

Yolks of 4 Large Eggs

Small Pinch Salt

Directions:

In a larger saucepan over low heat, scald the milk with the vanilla beans. Remove from the heat, cover, and steep for 30 minutes. Then remove the vanilla beans and discard.

Caramelize an 8-cup mold; Place 1/2 cup of the sugar, the water, and vinegar or lemon juice in a small saucepan and cook over high heat until golden.

Carefully pour into the mold and tilt the mold to coat the bottom with caramel. let the caramel harden.

Preheat the oven to 300 degrees.

Place the eggs, yolks, the 1 1/2 cups of sugar, and salt in a bowl; whisk together until the mixture thickens and is pale yellow. Strain the milk into the egg mixture and stir it to blend. Pour the custard mixture very carefully into the previously caramelized mold.

Place the mold in a larger pan, place the pan on the oven rack, and fill the pan with hot water to come halfway up the mold. Bake 1 1/2 to 2 hours, until the custard is set when a knife inserted in the center comes out clean. Cool, then refrigerate. to serve, run a knife around the edge of the mold. Invert the mold onto a deep serving dish. the caramel will run out and fill the dish.

Turkey Chili

 

Ingredients:

2 tablespoon olive oil

1 large onion chopped

1 1/4 pound ground turkey

3 crushed garlic cloves

2-3 chopped Thai chilies or 1 tablespoons chili powder

1 tablespoon cumin

2 teaspoons oregano

2 teaspoons salt

1 teaspoons pepper

2 tablespoons brown sugar

2 tablespoons tomato paste

28 oz can diced tomatoes

1 cup chicken broth

2 cups black beans that were soaked over night or 2 cans black beans

2 cups corn

10 oz frozen spinach defrosted or Kale

Directions:

Heat pot over high heat, add 2 tablespoons oil then add the onion; cook till onion is translucent. Add turkey, garlic, chilies, cumin, oregano, salt and pepper. When turkey is cooked through add sugar, tomato paste, diced tomatoes, broth and beans, cook for 15 min on medium heat covered. When beans are soft add corn and spinach and cooked covered for 10 minutes.

  

Thai Green Curry

Ingredients:

3 cups coconut milk

2/3 cups chicken broth

2 tablespoons green curry paste

1 tablespoon chopped ginger

2 garlic cloves minced

6 red potatoes chopped and boiled (optional)

2 cups cooked chicken

2 1/2 tablespoons fish sauce

4 tablespoons brown sugar

1 cup corn

1 cup sweet peas

1 large bunch Thai basil torn up

Directions:

Add coconut milk, broth, and curry paste to a large pot. Cook over medium heat for about 5 minutes. Add ginger, garlic, potatoes, chicken, fish sauce and sugar. Cook for 5 minutes. Add corn, peas, and basil. Cook for another 5 minutes.

You can use shrimp in place of the chicken but make sure its uncooked and add it the last 5 minutes of cooking. Also you can take out the potatoes if your serving this with a different starch, My favorite is over Jasmine rice. You should taste while you cook to alter the sauce to your liking. You can also switch out the corn and peas for red and green bell peppers, and I don't add salt because the fish sauce has enough. 

French Bread

Ingredients for 1 1/2 pound loaf:

1 cup water

1 1/2 teaspoon salt

3 cups flour

2 teaspoons active dry yeast

Directions for bread machine:

Place all ingredients into bread pan select dough setting and start. When machine stops shape dough into long baguette of 6 french rolls. Dust top with a little flour; rub it in. Place loaf on a cookie sheet dusted with cornmeal. Slash the tops of the rolls or baguette about 1/2 inch deep. Cover and let rise in warm area for 30 to 45 minutes until doubled.

Place a pan of hot water on the bottom rack in oven. (this is for a crisp crust)  Preheat oven to 450 and bake for 15 to 20 minutes.

Quick Herb Biscuits

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoon salt

1 cup milk (or buttermilk if on hand)

2 tablespoons mayo

1-2 teaspoon fresh herbs of your choice (thyme and sage work well)

Directions:

Preheat the oven to 400 degrees. Grease 12 muffin tins. Whisk together the flour, baking powder, and salt. In separate bowl mix milk, mayo, and herbs. Stir wet ingredients into dry with a fork, making sure not to over stir. Scoop dough evenly into muffin cups. Bake for 15-20 minutes until golden brown and toothpick inserted comes out clean.