Celery Soup with Potatoes, Leeks and Dill

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When it's cold and rainy (a rare occasion here in Los Angeles) you have to take advantage of it and make yourself a good pot of soup!

Some of my most favorite soups can be found in Julia Child's Mastering the Art of French Cooking Cookbooks, both volumes one and two. I haven't made one I didn't love.  True to Julia's style, there are a few steps. They are not hard steps but are worth it. 

Very much so. 

I did one thing differently. I added dill. I didn't have fresh dill on hand so I used a pretty amazing spice blend by WildTree called Dill Dip Blend. It does make a fantastically addicting dip but is equally delicious as a seasoning. 

Celery Soup with Potatoes, Leeks and Dill

Inspired by Julia Child

Celery and Leeks

3 cups sliced celery

2 Leeks, white parts only, sliced or 1 1/4 cups sliced onion

1/4 tsp salt

3 TB butter

4 cups broth, chicken or vegetable

1/3 cup uncooked white rice

3 tsp WildTree Dill Dip Blend

Potatoes

3 cups potatoes, peeled and chopped

2 cups water (important to measure this as it will be added to the soup)

1/2 tsp salt

2 cups milk, heated

1/8 tsp sugar (pinch)

Salt and Pepper to taste (white pepper is recommended)

In a heavy bottomed 3 quart pot, melt the butter and slowly cook the celery and leeks with a 1/4 tsp of salt, covered, until tender but not brown. Add the broth and bring to a boil. Stir in rice and Dill Dip Blend, reduce to a simmer and continue cooking, uncovered for 25 minutes.

While that's going on, boil the potatoes with 2 cups of water and 1/2 tsp of salt. When tender, drain the cooking water into the celery and leeks. Puree the potatoes. I used a ricer and placed them back in the pan and whisked in the heated milk. If you're using a blender, beat along with 1 cup of the heated milk, place into the pan and add the remaining cup of milk.

Once the celery and leeks have cooked a bit, puree the mixture with an immersion blender, or in batches in a blender. Add the potatoes and whisk everything together really well.  Bring to a simmer and then beat in the pinch of sugar and season with salt and pepper to taste.

When serving, add a dab of butter to each bowl. Blend the hot soup into the butter and top with croutons. Something about that dab of butter that adds a bit of richness. You can skip it if you choose, but treat yourself and give it a try it. 

Bifteck Hache a la Lyonnaise - Ground Beef with Onions and Herbs

Leave it to Julia Child to make ground beef sound special! Or maybe it's just the French language. But since my introduction to this dish was from Mastering the Art of French Cooking, I'll give Julia the credit.

My trip to the Hollywood Farmers Market over the weekend was different than most. I was not zoned in on vegetables. My mission was to check out raw milk and grass fed beef. With all the scares and concerns out there, I really wanted to do some research and see what my doable options were. The opinions and concerns out there are all very real on various levels. I personally think its a crime shame that eating healthy (ie: organic, grass fed, free range, etc etc) is so expensive. I still don't understand how pesticides, antibiotics, hormones and such can be less expensive than growing the product the way it's meant to be....as is.

And that's just the tip of the iceberg. I'll leave it at that.

I found some wonderful pasture-grazed ground beef for about $5.00 lb. (the price will be going up by $2.00 per pound later this month). I splurged and bought some.

As I continued to wander around the market, my mind was trying to decide what to do with it. Of course spaghetti and meatballs came to mind...as did sweet and sour meatballs, and a number of other common menus. None sounded right. I didn't want to hide the flavor of the beef....I felt it needed to shine, center stage in order for me to really taste the difference.

Luckily, in a moment of silliness, when I got home I decided to check Mastering the Art of French Cooking, As I opened the book, I thought "surely the French don't eat something as mundane as ground beef!"

Oooooh, how wrong I was.

This delicious patty would make an amazing hamburger! (what do you think of them apples?) Simple, few ingredients and lots of butter. Seems to be a huge theme in MtAoFC. I don't know why I never realized this before but...Julia Child was the queen of butter. Paula Deen has nothing on her!

Ground Beef with Onions and Herbs
(Bifteck Hache a la Lyonnaise)
Printable Version

1/4 cup minced yellow onion (I used what I had...white)
7-8 TB butter, divided
1 1/2 lbs lean ground beef
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp thyme (I used savory)
1 egg
1/2 flour
1 TB oil
1/2 cup beef stock, beef bouillon, dry white wine, dry white vermouth, red wine or 1/4 cup water (I used dry white vermouth)

In a heavy skillet, melt 2 TB butter. Cook the onions in the butter until tender but not browned, about 10 minutes.

In a medium bowl, mix together the onions, beef, 2 TB softened butter, salt, pepper, thyme and egg. Mix until thoroughly blended. Form the mixture into 6 patties, about 3/4 inch thick.

At this point you can cover them and place in the refrigerator until ready to cook.

Just before sauteing, lightly coat each patty in flour, shaking off any excess flour.

Over medium-high heat, melt 1 TB butter along with the oil. When the foam from the butter begins to subside (this indicates that the pan is hot enough to sear the meat) saute the patties for 2-3 minutes per side or more, depending on how you like your meat, rare, medium, well done.

Mine were on the well done side but the searing was perfect!

Remove and keep warm while making the sauce.

Pour the fat out of the skillet. add in the liquid of your choice and rapidly boil down until it has reduce to an almost syrupy consistency, scraping up the delicious nuggets from the bottom of the pan.

Remove from heat and gently stir in 2 - 3 TB of butter, 1/2 TB at a time. Pour over the patties.

So good. So simple. And as far as the beef goes? Well, it has a fuller flavor...a bit richer. But then again, this was ground top sirloin. I'm not saying that none of the generic ground beef isn't. I've heard chefs say that often times, ground beef is made from left over bits of chuck. This farm happens to make theirs with sirloin...and nothing else. No bits and pieces of leftover anything.

Honestly, I shouldn't complain too much about the cost. I mean, I spend more for my favored rib-eye steaks. But beef in this household is not cooked as often as chicken. Ground beef even less. Next time I decide to buy ground beef, I will think twice when at the supermarket. If it was a staple....I don't think I'd be able to afford to do so.

Reliving this recipe is making my stomach growl. Wish I had some leftovers but those were quickly consumed the next day....

BON APPETIT! 

Potage Parmentier - Leek and Potato Soup

Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.

After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this.

And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.

Can it get any better than that?

Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan!

Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which happened to sweeten up nicely with my dinner.

Potage Parmentier - Leek and Potato Soup
Printable Version

1 lb potato, peeled and dinced
1 lb leek, thinly sliced
2 quarts water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives

In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.

That's all she wrote.

Provencal Vegetable Soup with Garlic, Basil and Herbs

Sometimes nothing but soup will do. A nice, simple soup. Nothing too heavy. In this case, that meant no meat. I rarely go meatless on anything.....but I knew my youngest daughter would thoroughly enjoy it.

I found the recipe for this amazingly delicious bowl of vegetable goodness in Julia Child's Mastering the Art of French Cooking. She explains that early summer in the Mediterraneans is the season for Soupe Au Pistou. Pistou is a Provincal pesto, made with garlic, basil, tomato, cheese and olive oil. It's added to the soup just before serving and provides a fabulous flavor. Think about it...all those herbs...freshly added at the last minute which means they are still bursting with flavor because they haven't been cooked away. The herbs aren't shuffled off into the background in this soup. They're aren't necessarily center stage either. What they do is effectively lift the fresh vegetables, supporting them in a way that lets you appreciate every simple ingredient that has come together in your bowl.

With all that said....this soup is best served and enjoyed immediately. It is at it's peak the day you cook it. It's still good as leftovers but it will no longer contain that "wow" factor.

Also, I recommend a good french baguette to go with your soup.

These are a couple of loafs I made using the master recipe from Artisan Bread in Five Minutes a Day. For those of you who are unfamiliar with ABin5, its a great book on no-knead bread.

Another note about this soup...use what ever fresh veggies you have on hand, or use frozen. For the beans, use your favorite. Don't stress. It's just soup.

Provencial Vegetable Soup with Garlic, Basil and Herbs
Printable Version

3 quarts water
2 cups diced carrots
2 cups diced potatoes
2 cups diced onion or the white parts of leeks
1 TB salt
2 cups white beans, cooked or canned
2 cups green beans, frozen veggies or what ever you have on hand (I had broccoli and cauliflower)
1/3 cup vermicelli (or broken speghetti. I used orzo which absorbed a lot of the broth)
1 slice stale bread, crumbled into crumbs (or use about 1/4 cup bread crumbs)
1/8 pepper
Pinch of saffron
4 garlic cloves, mashed
6 TB tomato puree (I used tomato sauce)
1/4 cup fresh basil, chopped (or 1 1/2 TB dried basil)
1/2 cup grated Parmesan cheese
1/4 - 1/2 cup olive oil

In a large pot slowly boil the carrots, potatoes, onions (or leeks) and salt for 40 minutes. Add more salt if necessary.

Add the green beans (or what ever fresh vegetable you're using) beans, the vermicelli, bread crumbs, pepper and saffron. Boil slowly for about 15 minute or until your vegetable is just cooked through. Correct seasoning again if necessary.

While the vegetables are cooking, prepare the pistou as follows: in a bowl blend the garlic, tomato puree, basil and cheese. Drop by drop, mix in the olive oil. When the soup is ready to serve, add a cup of the soup to the pistou and blend. Then pour this mixture into your soup. Serve with bread.

Potage Celestine (Celery Soup with Potatoes, Leeks, and Rice)

You know when there's that kitchen gadget that seems pretty darned cool but you're not sure if you're going to use it that often? I mean...you've gone all this time without it. Do you really need it?! But for some reason you still want it. And you'll find a way to need it. And use it.

Hence....the potato ricer.

It's been on my list of "kitchen wants" for a while now but I wasn't sure if I really needed it. I've heard that it aids in making fantastic mashed potatoes. However, I'm a bit of a purist in some ways. All my life I've had potatoes mashed the old fashioned way. I felt a bit of a surge of pride when I mashed up a bowl of creamy potatoes by hand (however tiring it was....and on more than a few occasions, felt as if my arm was going to fall off).

Well, the other day when I asked my peeps on facebook what they were having for dinner....someone piped up with "Potato Soup!" I love potato soup and haven't had it in a while. I thought how handy a potato ricer would be for that and next thing I knew I was out and buying a one. That very day!

Next day...I find myself in my kitchen with Julia Child making Potage Celestine from Mastering the Art of French Cooking Volume Two. The ingredients are basic. The results are clean, fresh and more flavorful that I ever expected.

 (ok, there are a few more ingredients than shown in the picture, but these are the main ones)

Potage Celestine (Celery Soup with Potatoes, Leeks, and Rice)
Printable Version
6 servings

2 medium leeks, white parts, sliced and cleaned
3 cups sliced celery stalks
1/4 tsp salt
3 TB butter
4 cups chicken stock (I used 2 cups of chicken stock and 2 cups of collard greens stock)
1/3 cup white rice (uncooked)
3 or 4 baking potatoes, peeled and chopped
2 cups of water
1/2 tsp salt
2 cups milk
1/8 tsp sugar
Salt and White Pepper to taste
4-6 TB soft butter
3 TB minced fresh chervil, tarragon or parsley (I used chives) and more to garnish if desired
Croutons to garnish if desired

In a large (3 quart) saucepan, melt 3 TB of butter over a medium low heat. Add the leeks and celery, cover and cook until tender but not browned. This should take about 10 minutes. Add the stock and bring to a boil. Stir in the rice and simmer for about 25 minutes, uncovered.

In another large saucepan or pot, (at least 3 quarts but larger would be better), boil the potatoes with 2 cups of water and 1/2 tsp of salt. Once the potatoes are tender, drain the water into the pan with the celery and leeks.

With a handy dandy potato ricer, puree the potatoes back into their cooking pot.

Add the milk and whip with a wire wisk until smooth (takes seconds).

If you don't have a potato ricer....it's ok. No one will hold it against you. I swear. Just put the potatoes and 1 cup of the milk into a blender and puree away. Pour back into the pot and beat in the remaining milk. See? No worries.

We're almost done.

Add the celery and leeks into the whipped potato pot and if you have an immersion blender, puree it all together

No immersion blender either? Put it back into your blender, in batches and puree it all.

Beat in the sugar and season with salt and white pepper to taste.

As is....it tastes amazing!

Now, for a little added amazingness.....check this out...

In a small bowl, mash 4 - 6 TB of softened butter and 3 TB of your choice of a fresh herb together.

Divide the butter / herb mixture between the serving bowls, blend the servings of hot soup into the bowls with the butter / herb mixture, top with croutons and maybe a little extra minced herbs and serve.

 

 

For the croutons, I used some sourdough bread, cut into little 1/4" or so cubes, dried in a warm oven (325' F) for about 15 minutes. Then sauteed them in clarified butter until golden brown.

The results of this soup? Amazing! Simple flavors blended together to make a deliciously clean soup. I do believe this is now one of my favorite soups. Ever!

Supremes de Volaille Archiduc

Only a handful of unassuming ingredients and this has got to be the best chicken I have ever had in my life!

Julia Child once again amazes me! In english, this recipe is called Chicken Breasts with Paprika, Onions, and Cream.

The chicken was tender, juicy and the sauce.....oooooohmg!!! Fabulous!

I wonder if the chicken breasts she cooked with back then were a lot smaller than the ones we purchase today? The reason I'm curious is because Julia had said to cook the chicken breast in the oven for only 6 minutes. Luckily I used her method of checking for doneness and ended up cooking it much longer. I mean....after 6 minutes, the chicken was still pink on the outside...let alone the inside.

Here's what Julia says about Chicken Breasts (a.k.a. Supremes de Volaille): 'The flesh of a perfectly cooked supreme is white with the faintest pinky blush, its juices run clear yellow and it is definitely juicy.'

And how do we know when it's done? Well....you poke it. With your finger...not a fork!! (you don't want all the juices to run out). If its still soft and yields to the touch, it's not done yet. If the flesh springs back with 'gentle resilience', then it's done. If there's no resilience at all....you've baked the crap out of it and will have a very dry, not so appetizing piece of crap chicken.

Supremes de Volaille Archiduc
Printable Version

Preheat the oven to 400' F
Cut a piece of wax paper, the size of the pan you will be using and butter one side of it.

4 boneless skinless chicken breasts
1/2 teaspoon lemon juice
1/4 teaspoon salt
big pinch of white pepper
1/4 cup chicken stock
1/4 cup dry white vermouth (or port, or Madeira)
1 cup whipping cream
2 tablespoons minced parsley (I didn't have any so I used cilantro)
2/3 cup finely minced white onion
5 tablespoons butter
1 tablespoon paprika
1/8 teaspoon salt
additional salt, pepper and lemon juice if needed

Rub drops of lemon juice onto the chicken then sprinkle with salt and pepper.

Drop the minced onions in boiling water for 1 minute (this creates a more mild flavor for the onion). Drain, rinse under cold water. In a stove-top safe casserole dish (or a large oven safe pan) melt the butter and cook the onions with the 1/8 teaspoon of salt and the paprika, covered, for about 10 minutes over a very low heat. The onions should be tender and translucent. Not brown.

Place the chicken in the onion butter mixture, turning the chicken to coat. Place the buttered wax paper, butter side down, over the chicken. Cover and place in the oven until done.

Julia says to check after 6 minutes. Our chickens these days must be bustier because it took mine about 20  minutes! I'd say check them after 10 or 15....do the finger test and go from there.

Once done, place the chicken on a warming platter (or in my case, a plate covered with tin foil).

Pour the stock and vermouth into the pan that the chicken just came from. Heat to a boil and quickly reduce the liquid over high heat until the liquid is syrupy. (not thick like Mrs. Buttersworth).

Stir in the cream and once again boil down over high heat until the cream has thickened.

Julia doesn't say to stir...but it made me nervous not to, so I did.

Remove from heat. Taste and adjust flavors by adding more lemon juice, salt and pepper if needed.

Pour the sauce over the chicken. Garnish with parsley and serve.

This was so good that I squirreled away a piece for lunch the next day. I reheated it in a microwave and it was still amazingly tender!

I can't wait to have this again!

Julia Child's Cotes De Porc Poelees

 

 

Pork Chops. Plain and simple but they sound soooo decadent in french. This is one of the many incredible recipes from Mastering the Art of French Cooking (found on pg. 386)

Did I mention that these pork chops are anything but plain? Simple yes. A few steps....of course. Great results...for sure.

It all starts with a simple marinade. It's even titled "Marinade Simple" a.k.a. Lemon Juice and Herb Marinade. Julie states that it can be used on chops, steaks and small boned roasts.

Per 1 pound of pork:

1 tsp salt
1/8 tsp pepper (I think I doubled that...I like me some pepper)
3 TB lemon juice (I didn't have any lemons so I used limes instead)
3 TB olive oil
3 parsley sprigs (didn't have any so I used a couple teaspoons of dry parsley)
1/4 tsp thyme or sage (I used sage...not a big fan of thyme)
1 bay leaf
1 clove mashed garlic

Combine all ingredients and pour over meat in a zip lock baggy. Refrigerate for a minimum of 2 hours....6 to 12 hours would be better. Turn baggy over every so often.

Cotes De Porc Poelees (a.k.a. Casserole-sauteed Pork Chops)
Printable Version

6 pork chops, 1" thick and marinaded
3 - 4 tablespoons pork fat, lard, or cooking oil (Yes....I put my lard to use)
2 TB butter
2 cloves garlic, halved
1/2 cup dry white wine, dry white vermouth, brown stock, beef bouillon or marinade liquid (I used vermouth)

Preheat the oven to 325' F

Dry the pork chops on a paper towel.

Heat the fat in a heavy large oven safe skillet or fireproof casserole dish over medium heat. Brown the chops on each side for 3 - 4 minutes. As they brown transfer them to a dish. You will probably have to work in batches of 2 to 3 at a time. You don't want to crowd them when you brown them....this will cause them to steam instead of brown.

Pour the fat out of the pan and discard (when it is cool and save). Add the butter and garlic to the pan. Return the chops to the pan. It's ok to overlap them. Baste them with the melted butter garlic. Cover and heat until the meat sizzles. Place the pan in the lower 3rd section of your preheated oven for 25 - 30 minutes. Once or twice during the cooking time, turn the chops over and baste with the butter and juices.

They are done when the meat juices run clear yellow with no traces of red.

Remove the chops to a hot platter.

Remove all but 2 TB of the remaining juice in the pan. Pour in the liquid (in my case, vermouth) and boil rapidly....scraping up all the good yummy crunchies off the bottom. Boil for just a few minutes until the juice has reduced down to 1/2 cup.....this is your concentrated sauce. Taste for seasoning and add salt and pepper if needed.

Pour over chops and server

 As you might notice...my little chops were not 1 inch. I reduced the cooking time to accommodate.

They were delicious! And tender and juicy. And full of all sorts of wonderful flavor.

If you haven't noticed, I don't cook pork chops very often. I think the last time I did....I did the shake and bake thing. Complete with a side of apple sauce. (and when I do that I can't help but think of Peter from the Brady Bunch saying..."Pork Chops and Apple Sauce). I'm not use to these little beauties being so versatile. If they weren't so expensive in the market, I'd probably cook them more often. (wonder if the pig farmers and big markets can hear me?). Anyway, I'd guess that besides bacon, I cook pork once a month or less. How often do you cook pork? (just curious)

Buitoni Ravioli - Fried with Sauce Mornay

Not that long ago I received a coupon from Buitoni for a free package of their Riserva refrigerated pastas, thanks to the Tastemaker program at Foodbuzz. I have tasted many of their pastas and the family has always like them. I particularly like the Wild Mushroom Agnolotti. 

Even though it was suggested that I try the Quattro Formaggi Agnolottie, I chose Spicy Beef and Sausage Ravioli. 

I wanted something meaty...and wasn't in the mood for a marinara sauce, which naturally leads me to a creamy cheese sauce. Quattro cheese + Sauce Mornay = to much cheese. I know...normally there is no such thing as too much cheese...but in this case, I thought it would be a little too rich. The Spicy Beef and Sausage Ravioli was the perfect match. 

With that in mind, and with a desire to make the ravioli in a non traditional way, I came across Giada De Laurentiis Fried Ravioli recipe. It was simple, quick and very satisfying. A fulfilling meal when served with some fantastic Cheesy Garlic Bread and a simple spring lettuce mix salad with sliced red onions, red grapes and topped with shredded parmesan cheese. Or serve them as a delightful appetizer. Either way, they're going to be a hit! Crispy on the outside and a wonderfully slightly spicy meatiness on the inside. 

Fried Raviolis

Printable Version

Oil for frying (about 2 inches in a medium sized sauce pan)

1 cup buttermilk

2 cups Italian-style bread crumbs

1 package Buitoni Spicy Beef and Sausage Ravioli

Sauce Mornay for dipping (recipe to follow)

Heat oil to about 325'. 

I have a confession to make. I had started out by heating my oil in one of my cast iron skillets (don't aske why). When I was about to fry the raviolis, I got a little nervous. You know how the oil bubbles up when you drop stuff in it? Well, I was concerned about having the oil spill over the side...thus causing an oil fire. I decided that the oil needed to be "carefully" transfered to a sauce pan (which is much deeper than a skillet...still not sure why I started with the skillet). I placed the sauce pan in the kitchen sink (to catch any oil that might spill). I noticed something unknown had dripped into the sauce pan, so I quickly rinsed it out and dumped out the water. I then proceeded to pour in the hot oil....which spit and splattered upon hitting the slightly wet surface of the sauce pan. So I backed up a bit to be on the safe side and waited for it to settle. Thinking that the water had all splattered away....I began pouring the remaining bulk of the hot oil....it started spitting again, I think some oil must've spilled into the sink...and boy did it get angry then!!! I backed away about 5 feet to wait for it to settle down. All of a sudden, the oil exploded!! I had an oil fountain spurting up from my sink into the air!!! It was a rather spectacular sight. I'm sure my eyes were huge and my moouth was gaping open. Thank God, not a drop landed on me. But I can't say the same for my kitchen. Oil was everywhere!! The ceiling, window, counter tops, clean dishes that were off to the side, dripping down the fronts of the cabinets...and puddles of it on the floor. What a mess! What a lesson! WOW.

Ok...so, you are safely heating your oil in a deep...DRY sauce pan with about 2" of oil.

And your raviolis are ready for their journey

Pour the buttermilk into a shallow dish and pour the bread crumbs into another shallow dish.

Dip the raviolis into the buttermilk...allowing the excess to drip off. Then coat with bread crumbs. 

Working in batches, fry the raviolis for about 3 minutes, turning occasionally, until golden brown. Remove and drain onto a paper towel lined plate and proceed with another batch until complete.

Giada shredded parmesan cheese over these little nuggets of goodness while they were still hot. Since I was serving them with a cheese sauce, I passed on that little step.

While those are cooling, make your Sauce Mornay, a.k.a. Cheese Sauce. For the cheese sauce I went to Julia Child's MtAoFC. Let me tell you something...I have been trying to make cheese sauce for years. I have followed several recipes. I have tried various cheeses. And I always ended up with something that really wants to be a creamy cheese sauce but somehow falls short. Sometimes the cheese wasn't right but always...the flour was detectable. 

Very frustrating.

Very demoralizing. 

Always a failure. 

Until now. 

Julie Child ROCKS!!! Her instructions, thought they are not typically laid out in the manner in which we are use to, explains in such a way that you know what you're looking for....not just doing. It doesnt just say "stir continuously for 2 minutes" but it says "stirring until the butter and flour froth together for 2 minutes without coloring".  That one simple word....Froth....spoke volumes to me. That was the point where the flour had truly dissolved and was no longer detected. Not only in flavor, but in texture. And what I ended up with was the most amazing creamy cheese sauce I have ever made or ever hoped to make. 

Sauce Mornay begins with a simple Sauce Bechamel, which is a basic white sauce. What makes it a Mornay are the simple ingredients that are added directly afterwards.

Sauce Mornay (Cheese Sauce) 

Printable Version

2 tablespoons butter

3 tablespoons flour

2 cups milk

1/4 teaspoon salt

Salt and Pepper

1/4 cup coarsely grated Swiss cheese

1/4 cup finely grated parmesan cheese

Salt and Pepper

Pinch of nutmeg

Pinch of cayenne pepper (optional)

2 tablespoons butter (optional)

In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.

Melt 2 tablespoons of butter in a heavy-bottomed saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until "the butter and flour froth together for 2 minutes without coloring," thus creating a roux.

Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk, vigorously. Make sure you gather all of the roux from the sides, bottom and edges of the pan.

Return to a moderate heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.

Remove from heat and beat in salt and pepper to taste.

Beat in the cheese until they have melted and are well blended into the sauce. 

Season with nutmeg, cayenne and salt and pepper (if needed). Stir in the butter a bit at a time until melted and blended.

Serve immediately.

Thank you Buitoni for the coupon and giving me a chance to review your wonderful Spicy Beef and Sausage Ravioli! I have served Buitoni refrigerated pastas several times and will continue doing so. They're tasty, convenient and the whole family (especially Sir Sportsalot) really likes them. 

Morels, Soup and A Giveaway!

If you had received 2 lbs of Morel Mushrooms for free...

And you had never even tasted Morels before...

Let alone cooked with them....

Wouldn't it be way cool if you could taste these delectable, tasty 'shrooms in a brand new dinning room?

I wish I could've. I mean, my dinning set is old and a little...mmm...wobbly. But a gal can dream, right?

The people over at CSN Stores, well...Sean to be exact, contacted me to see if I would host a Giveaway.  Of course I said yes. I mean....why would I turn down the chance to give my favorite blog peeps something for free!!

What can you win? A CSN STORE GIFT CERTIFICATE FOR $80.00!!! You can use it at any of their 200+ stores (holy crap...did you know they have that many online stores???). This is a one-time use gift certificate, and it does not cover shipping costs.

This giveaway is for U.S. and Canadian residences.

What do you have to do to win? Leave a comment and some way I can contact you should you win.

You have until hmmm....how long should I keep this giveaway open? Let's say...1 week. Post your comment by the end of the day of 7/6/2010. I'll announce the winner a day or so after that....depending on how my week is going. Sound fair?

Oh...if you do not wish to be part of the giveaway, or you live outside of the US or Canada, you are more than welcome to (and highly encouraged to) leave a comment...just let me know you're not entering the contest.

Now...did someone mention Morel Mushrooms? Oh ya....that was me. Well, let me tell you how I became the proud owner of such exquisite fungi.

I entered a contest over at Marx Food....and I won! Thank you, Thank you, Thank you!!!

And within a couple of days, a big box showed up at work! Of course I looked inside to see my prized possessions...and quickly stashed the box in the fridge at work.

I have to take a moment to apologize to all my co-workers for being responsible for making the fridge smell like dirt.

For 3 days.

Not that I left the box there for 3 days....but the odor kinda lingered. And bless their hearts...not one person complained. At least that I know of. Sorry guys!! You're the bestest!

This post is getting a big long winded isn't it? I'll go into more detail on my mushrooms with the next post. Yep...there's gonna be more. I didn't just make soup. But since I was craving mushroom soup for the longest time...I thought I'd share it with you all first.

This recipe came from Julia Child's MtAoFC and I have to say...it is fabulous!!!

Most often, when I cook, I change up stuff. I mean...that's what we do, right? But with Julia's recipe, I didn't change a thing!! It's easy, but not simple. It didn't take all that long...but there are several steps.

And each step is sooooo worth it. I know it's not soup season....but this isn't a hearty soup and it is lovely. It has a rich, creamy flavor that leaves you wanting more. Just when you think you're done and you walk away....you find yourself still tasting the soup in your mouth and next thing you know, you're running back for another bite.

I swear!! It happened several times to me.

Potage Veloute Aux Champignons
(Cream of Mushroom Soup)
Printable Version

1/4 cup minced onion
3 tablespoons butter
3 tablespoons flour
6 cups of boiling chicken stock (Julia says that if you don't have any stock, then use chicken broth with 2 parsley sprigs, 1/3 bay leaf and 1/8 teaspoon thyme)
Salt and Pepper to taste
Chopped stems of 1 lb of mushrooms (or if you're using morels like I am...just chop up 1/4 of them)
2 tablespoons butter
Thinly sliced caps from the 1 lb of mushrooms
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2 - 3/4 cup whipping cream
1 - 3 tablespoons butter

Slowly cook the onions in 3 tablespoons of butter for about 8 - 10 minutes, until tender. But don't let them get brown. Add the flour and store over low heat for about 3 minutes, without letting it brown.

Remove from heat and beat in the chicken stock until thoroughly blended with the flour mixture. Season with salt and pepper to taste. Stir in the mushroom stems. Simmer while partially covered for at least 20 minutes.

Strain and press the juices out of the mushroom stems. Return the soup to the pan.

Now, I didn't want to waste any of my morels...so I didn't strain them out. I put them right back in and I got out my emulsion blender and had at it!

In another sauce pan, melt the 2 tablespoons of butter. When the butter begins to foam, add the mushrooms, 1/4 teaspoon of salt and the lemon juice. Cover and cook over a low heat for 5 minutes.

Pour the mushrooms along with their cooking juices into the strained soup base and simmer for 10 minutes.

In a large mixing bowl, beat the egg yolks and cream.

Then....beat in a cup of the the hot soup 1 teaspoon at a time! Gradually stir in the rest. (this process will temper the eggs so you don't end up with scrambled egg soup.)

Add more salt and pepper if needed. Return the soup to the pan and stir over low heat for a minute or two but don't let the soup simmer.

Remove from heat and stir in 1 - 3 tablespoons of butter, 1 tablespoon at a time.

Serve and enjoy...thoroughly!

I'm going to enter this soup as my Real Food for Two for Tuesdays at Heathers from GirliChef:

Aaaaand....Souper Sundays over at Debs from Kahakai Kitchen :

whew...ok, I'm done. and I'm pooped. You can wake up now.

MtAoFC Page 315

This recipe needs no introduction (although I'm going to give it one anyway)

Of all the Julia Child recipes, I believe this one is the most famous.

It was the one I swore I'd cook first when I recieved my beloved copy of Mastering the Art of French Cooking (although it didn't turn out to be the first)

Page 315, of MtAoFC proudly presents to it's readers.....

Boeuf Bourguignon

And here's my attempt at making such a scrumptious dish.

Let me start off by telling you about my biggest obstacle......

Bacon rind.

Get this.....apprently it's the butcher's obstacle too because he didn't even know what bacon rind is. Rind? huh? He had to go in the back and ask one of the more seasoned butchers....the one with the little belly and white hair....who easily explained to both of us that it's pig skin. Great! Although now I question the knowledge of our up and coming butchers. I mean, it's not my job to know what rind is....but the other butcher? Come on....he should know his meat...right?

Anyways....bottom line....my grocery store doesn't carry it.

But! Have you ever bought ham hocks? That tough skin on the outside is the rind.....so that's what I used.

Bacon doesn't come in a 6 oz chunk either. I considered using salt pork....but decided to use regular old bacon instead.

I guess when Julia wrote this cookbook, you could easily buy a chunk of bacon with the rind attached. hmmm....maybe you still can. Just not at the supermarket chain that I frequent.

Ok...lets get on with the show

Ingredients:

6 oz bacon
Rind from one ham hock
1 tablespoon olive oil
3 lbs lean stewing beef cut into 2" chunks
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups of a full-bodied, young red wine (make sure it's a good bottle. If you wouldn't enjoy drinking it, you certainly won't enjoy it in your food)
2 - 3 cups beef stock or beef bouillon
1 tablespoon tomato paste
1/2 teaspoon thyme
2 garlic cloves, mashed
1 bay leaf, crumbled
18-24 small white onions, browned and braised (ingredients and instructions below)
1 lb fresh mushrooms, quartered and sauteed (ingredients and instructions below)

(whew...thats a pretty damn long list. Did I mention that I dedicated one whole day to this dish? Just sayin')



Remove the rind and cut that bacon into strips

Simmer the rind and the bacon in 1.5 quarts of water for about 10 minutes. Drain the water and dry the meat.

Preheat the oven to 450' F

In a 9" fireproof (and ovenproof), deep (at least 3") casserole dish, heat oil over medium heat and saute the bacon until it's lightly brown. Remove the bacon from the dish and set aside, leaving the fat in the casserole dish.  Set the casserole dish aside.

When you're ready to brown the beef, reheat the fat until its just about to smoke. Dry the beef

and saute a few pieces at a time until it's nice and brown. Add it to the bacon that has been set aside.

In the same fat, brown the sliced carrots and onions

Pour the sauteing fat out and return the beef and bacon to the casserole dish. Toss with salt and pepper

Sprinkle in the flour over the meat and toss so that every thing's lightly coated. Set the dish in the middle of the oven for about 4 minutes. Toss the meat and continue heating for another 4 minutes. Remove the dish from the oven and turn the temperature down to 325' F.

Stir in the wine and enough beef stock to barely cover the meat. Add the tomato paste, garlic, herbs and bacon rind

On the stove top, bring to a simmer. Cover the casserole and set in the lower third of your oven. Cook for about 2 1/2 - 3 hours, or until meat is done.....easily pierced with a fork.

Now....while that is cooking you can work on the small onions and mushrooms.

Brown-braised Onions - you will need the following:

your 18-24 small white onions....peeled
1 1/2 tablespoons butter
1 1/2 tablespoons oil
1/2 cup beef stock or bouillon, red wine or water,
salt and pepper to taste
an herb bouquet: 4 sprigs of parsley, 1/2 bay leaf and 1/4 teaspoon thyme all tied up in cheesecloth.

Heat the butter and oil in a 9" skillet until bubbly. Add the onions and saute over medium-high heat for about 10 minutes, gently rolling the onions around so they brown evenly but be careful....you don't really want to break the outer skin....although it may happen to a few....try not to.

Pour the beef stock in the skillet, season with salt and pepper and toss in the herb bouquet. Cover and simmer for about 40 - 50 minutes. The liquid will have evaporated and the onions will be tender but still retain their shape. Remove and discard the herb bouquet.

Now for the Sauteed Mushrooms

Your 1 lb of quartered fresh mushrooms
4 tablespoons butter
2 tablespoons oil

Over high heat, heat the butter and oil in a large skillet bringing the butter to a foam. When the foaming starts to subside, you will add the mushrooms. Saute, stirring frequently for about 4 - 5 minutes.

Now this is a really cool thing that I learned from Julia.....During the sauteing process, mushrooms will first absorb the fat....then a couple of minutes later they'll release the fat. You'll see it on the surface of the mushrooms...and it's at this point that they will begin to brown.

Once the mushrooms are lightly brown, remove them from the heat.

 (whew...I need a break! But hang in there...we're almost done)

When the meat is nice and tender, strain the contents of the casserole dish into a large saucepan. Wash the casserole dish and return the beef and bacon to it. Add the prepared onions and mushrooms

Skim the fat off the sauce that you poured into the saucepan. Simmer the sauce for a minute or so, skimming off more fat as it rises. Now at this point you should have about 2 1/2 cups of sauce that's thick enough to lightly coat a spoon. If it's too thin, rapidly boil it down....if it's too thick, add a few tablespoons of beef stock or bouillon. If needed, season with salt and pepper then pour the sauce over the beef mixture

Cover and simmer for about 2 -3 minutes, basting everything several times.

Julia recommends serving with potatoes and peas

We all know that this is a labor and time intensive recipe. But I think everyone should make it at least once. If for nothing else....then at least for the experience. 

and for the deep, rich flavor that makes Boeuf Bourguignon one of the most famous dishes around.