Chicken And Bean Stew

It is June Potluck week at I Heart Cooking Clubs (IHCC). We get to cook from any of the featured chefs at IHCC, using any of their recipes. I've made Jacques Pepin's, Chicken and Bean Stew.

According to Jacques Pepin, this stew is satisfying, hearty, and inexpensive, ideal for a family meal. He's right, of course! 

The recipe uses meaty chicken bones and parts, but I've used two whole large pieces of chicken legs. As for the beans, I've used black-eyed beans since I have some frozen ones stashed in my freezer, and added them during the last 30 minutes of cooking. According to the recipe, whole carrots and celery stalk are simmered until the end of cooking time, after which, they are removed and chopped coarsely to be added back to the stew. I merely chopped the carrots and celery before cooking, so i don't have to chop them up later. 

The stew was delicious. Very tasty and flavourful. We've enjoyed bowls of it with my homemade Ciabatta bread.

Chicken and Bean Stew
(Essential Pepin by Jacques Pepin)
4 pounds meaty chicken bones and parts (including backs and necks, if available gizzards and hearts)
1 pound (about 2-1/3 cups) navy beans, picked over and rinsed
2 medium onions (about 12 ounces0, each studded with 3 whole cloves
3 medium to large carrots, peeled
1 celery stalk
2 teaspoons salt
1/2 teaspoon dried thyme
4 bay leaves
8 cups cold water
1 cup canned diced tomatoes
3 garlic cloves, crushed and chopped (2 teaspoons)
1/2 cup chopped fresh parsley

Put the bones in a large pot, add the beans, onions, carrots, celery, salt, thyme, bay leaves and water, bring to a boil; skim off foam that rises to the surface. Cover, reduce the heat, and boil very gently for 1-1/2 hours; stir every 15 to 20 minutes to prevent the beans from sticking to the bottom. Pour the mixture into a large roasting pan.

When the bean mixture is cold enough, remove the bones and vegetables from the beans and put the beans back into the pot.

When the bones are cool enough to handle, pick off the meat and discard any skin. (You should have at least  2 to 2-1/2 cups of meat). Remove the cloves from the onions and discard them. Coarsely chop the onions, carrots, celery, and gizzards and hearts, if you have them. Add to the pot, along with the meat, and mix with the beans.

Add the tomato, garlic, and parsley and bring back to a boil. Reduce the heat, simmer for 5 minutes, and serve.

This post is shared with :

I Heart Cooking Clubs (IHCC)

Cookbook Countdown #42

Sauteed Potatoes with Parsley and Garlic

After a twelve months break from cooking with the lovely ladies at I Heart Cooking Clubs (IHCC), I'm back, and hopefully I will be posting more often, as I have not been blogging as frequently as I used to. IHCC cooks with a selected chef every six months, but for this time round, there will not be any new chef selected. It is IHCC's ten years anniversary, and they are welcoming back all of the 19 chefs that were featured for the last ten years ; Nigella Lawson, Mark Bittman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madhur Jaffrey, Yotam Ottolenghi, Donna Hay, Nigel Slater, Diana Henry, Jacques Pepin, Ellie Krieger, Curtis Stone, Heidi Swanson, Hugh-Fearnley Whittingstall, Ina Garten, Eric Rupert, and Ruth Reichl. Pretty impressive list of chefs!

I've just received two new addition to my cookbooks (yay!) Essential Pepin by Jacques Pepin, and Provence To Pondicherry by Tessa Kiros. So many recipes I want to try! For a start, I made two easy recipes from Jacques Pepin, Sauteed Potatoes with Parsley and Garlic, and Romaine with Creamy Yoghurt Dressing.

 Sauteed Potatoes with Parsley and Garlic

Easy and quick, makes a nice side dish. Chopped potatoes are stir-fried in oil until cooked and brown all over. Parsley leaves (I've used fresh cilantro), and a few cloves of garlic are chopped together until finely minced. These are added to the cooked potatoes in the pan, tossing to combine and season with salt and black pepper. I could eat this on it's own!

Romaine with Creamy Yoghurt Dressing

I like this yoghurt dressing, it is light, creamy, cool and refreshing, just as Jacques Pepin says. I've used my own homemade yoghurt. Whisk the yoghurt together with white wine vinegar, salt, black pepper until combine, then whisk in the olive oil. Drizzle over the romaine and toss just before serving.

Both the Sauteed Potatoes and the Romaine are served alongside some Spicy Pork Sausages. 

Sauteed Potatoes with Parsley and Garlic

(Essential Pepin by Jacques Pepin)

3 large Red Bliss potatoes (18 ounces), peeled

3 tablespoons canola oil

3 garlic cloves

1/4 cup loosely packed fresh parsley leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cut the potatoes into 3/8-inch cubes. Put in a sieve and rinse well under cool water. Transfer to a bowl, add water to cover, and set aside until ready to cook.

Heat the oil in a large nonstick skillet. Drain the potatoes, pat dry with paper towels, and add to the hot oil. Saute over high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.

Meanwhile, chop the garlic and parsley together until finely minced.

Add the salt, pepper, and parsley mixture to the potatoes in the skillet, tossing to combine, Serve.

Romaine with Creamy Yoghurt Dressing

(Essential Pepin by Jacques Pepin)

Dressing

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons plain yoghurt

1 tablespoon extra-virgin olive oil

8-10 ounces romaine lettuce, leaves cut lengthwise in half, torn into 1-1/2 to 2-inch pieces, washed, and dried (about 6 cups)

1 tablespoon chopped fresh herbs (tarragon, chives, and/or parsley)

Whisk together the vinegar, salt, pepper, and yoghurt in a bowl large enough to hold the lettuce. Whisk in the oil.

Add the lettuce to the dressing and toss until coated. Sprinkle on the fresh herbs and serve immediately.

This post is linked to I Heart Cooking Clubs (IHCC) and Cookbook Countdown #40

Chicken Jardinieri

This week at I Heart Cooking Clubs (IHCC), the monthly featured chef is Jacques Pepin. I wanted to make a chicken stew for dinner and found a recipe of his which looks really delicious, Chicken Jardinieri. And intended to serve the stew with a bread that I intend to make on that same day. But that did not happen! I did cook the stew and made the bread, but did not serve them together, because my bread was not quite ready yet at dinner time! I started my bread baking quite late that afternoon, OK, so I did not read the instructions properly and it calls for three risings, instead of the usual two! So I've cooked some plain white rice instead and had it with the stew.

This stew is pretty easy to make. And there's bacon in the stew, which is sauteed over high heat for one or two minutes, then the chicken pieces are added in, cooked until both sides are lightly browned. Sprinkle some flour, seasoning, stir to combine, then pour in white wine and water. Potatoes, onions, carrots, mushrooms and thyme are added in. Here, I have used dried thyme, since I do not have any fresh ones. For the mushrooms, I have used fresh small shiitake mushrooms. Bring to boil, reduce heat to low, simmer until the veggies are tender. Add the green peas and cook for a further 2 minutes, then serve immediately.

This chicken stew is delicious. We love it. The chicken is tender and tasty, the veggies are soft and the soup slurpingly good. Great with white rice, but I've got to plan my bread baking earlier the next time (and read the instructions properly!), so that we could enjoy the crusty bread in time, with this stew!

Chicken Jardiniere

(adapted from here, recipe by Jacques Pepin)

Serves 4

2-1/2 ounces lean pancetta, cut into lardons (strips about 1 inch long and 1/2-inch thick)

1-1/2 tablespoons peanut oil

4 chicken legs (about 2-3/4 pounds), left whole or cut into 2 pieces each, ends of the drumsticks and skin removed (about 2-1/2 pounds trimmed)

1-1/2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

3/4 cup fruity dry white wine

3/4 cup water

12 small red potatoes (about 8 ounces), peeled

8 small baby bella or cremini mushrooms (about 5 ounces), washed

12 small pearl onions (about 4 ounces)

1-1/4 cups diced (1-inch) carrots

1-1/2 tablespoons coarsely chopped garlic

1 fresh thyme branch

1 cup frozen baby peas

2 tablespoons chopped fresh parsley

Saute the lardons in the oil in a large saucepan or a Dutch oven (the pan should be wide enough to hold the chicken in a single layer) over high heat for 2 minutes. Add the chicken pieces and saute them, turning once, for about 8 minutes, until lightly browned. Sprinkle with the flour, salt, and pepper and move the chicken around to distribute the flour evenly. Cook for 1 minute, then add the wine and water and mix well.

Add the potatoes, mushrooms, onions, carrots, garlic, and thyme and mix well. Bring to a full boil, making sure that the stew is boiling throughout, then cover, reduce the heat to low, and cook for 45 minutes (The stew can be prepared ahead to this point and reheated to serve).

At serving time, add the peas to the stew, bring to a boil, and boil for 2 minutes.

Transfer the stew to individual plates or a large platter, sprinkle with the parsley, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Monthly Featured Chef : Jacques Pepin

and

Souper Sundays @ Kahakai Kitchen

Cucumber, Onion and Mint Salad

"November Potluck", the theme for this week at I Heart Cooking Clubs (IHCC). We get to cook from any of IHCC's past or present featured chefs, and for this week, I've made Jacques Pepin's simple and yummy salad, Cucumber, Onion and Mint Salad.

I've sliced the onions into rings (instead of diced), as I like them this way in salads. The cucumbers are from my potted garden, gorgeous fresh cucumbers! I did not peel them since these are homegrown and they have thin skins, so they really do not need any peeling. These are mini cucumbers,and there's barely any seeds in them, so I did not bother to scrape out the seeds. Also I have skipped the step where the cucumbers and onions are sprinkled with salt and left for 30 minutes to extract out the water so that they will be crunchy. My cucumbers are really crisps so I've omitted this step. The salad is made more refreshing and fresh by using mint leaves, also from my garden pot. I did not use Tabasco sauce, but have replaced with Dijon mustard instead. This salad can be prepared in advance and keep in the refrigerator until serving time. It is delicious served cold. 

Mini cucumbers. Fresh, juicy and crisp. Perfect for salads. Looking forward to more cucumber harvests this week! Big grin!!!

Mint from the garden pot.

Cucumber, Onion and Mint Salad
(adapted from : Heart&Soul, Jacques Pepin)
1 large English (seedless) cucumber (about 1 pound)
1 cup diced (1⁄2-inch) mild onion
1 1⁄2 teaspoons salt
2 tablespoons shredded fresh mint leaves
1⁄2 cup sour cream

1⁄2 teaspoon Tabasco sauce (I use Dijon mustard)

Instructions:
Peel the cucumber and cut it lengthwise in half. Using the tip of a teaspoon, scrape out the seeds. Cut the flesh into 1⁄2-inch dice. (You should have about 2 1⁄2 cups.)
Combine the cucumber and diced onion in a bowl, sprinkle with the salt, and mix well. Let cure for 30 minutes. (I skipped this step).
Drain the cucumber mixture in a colander and pat dry with paper towels. Combine with the rest of the ingredients and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"November Potluck"

Garlic Soup

Au Revoir Chef Pepin! (Until We Meet Again), we at I Heart Cooking Clubs (IHCC) are saying farewell to our featured chef for the last six months, Jacques Pepin. It has been a wonderful adventure cooking with Jacques Pepin recipes and will be seeing him again in one of our potluck weeks. The new featured chef for the next six months is Ellie Krieger. She is a certified dietitian and nutritionist with several books to her name, with delicious and healthy recipes. If you would like to join us, do drop by IHCC for more info.

To bid "farewell" to Jacques Pepin, I've made his Garlic Soup. I do not cook creamy soup like this as often, and this sounds so French! haha! There's leek, garlic and potatoes, all my favourites. A quick and easy soup to make, yet it is so flavourful.

Leek and whole peeled garlic are sauteed in some olive oil till soften, then the potatoes are added in along with some stock and salt to taste. As usual, I've added a few extra garlic. Boil gently for about 30 minutes until the potatoes are soft, then the mixture is pureed in a food mill, I've used an immersion blender which takes only a minute or so. Stir two tablespoons of butter through the hot soup and serve with croutons.

To make the croutons, cube some white breads, heat some olive oil in a skillet and drop the bread cubes into the hot oil, turning them often until the bread cubes are brown and crispy.

I garnished with some chopped chives from my garden pot. Lovely garlicky creamy soup! The potatoes makes a natural thickener and adds creaminess to the soup. A winner with my son and daughter. Delicious eaten with the croutons. 

Garlic Soup
(adapted from "Essential Pepin", Jacques Pepin)

Serves 6 to 8

1/4 cup olive oil
2 medium leeks, trimmed (leaving most of the green), split, washed, and sliced
12–15 garlic cloves
7 cups homemade chicken stock (see recipe below) or low-salt canned chicken broth
2 pounds potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 teaspoon salt, or to taste
2 cups cubed (1/2-inch) firm-textured white bread
2 tablespoons unsalted butter

Heat 2 tablespoons of the oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften. Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet. When it is hot, add the bread cubes and sauté, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.

When the soup is cooked, push it through a food mill. Stir the butter into the hot soup and serve with the croutons.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Au Revoir Chef Pepin! (Until We Meet Again)

Flat Potato Omelette

"Seasonal Specialities", the theme for this week at I Heart Cooking Clubs (IHCC), where we are cooking any Jacques Pepin dish made with seasonal ingredients. Well, in Malaysia, we are blessed with tropical climate, most of our veggies comes from the highlands where the weather is very much cooler but sunny, which is ideal for growing veggies. We do not have the four seasons, so most of our produce are available the whole year round. Vegetables and most fruits, like pumpkin, zucchinis, tomatoes, cabbages, salad greens, mangoes, watermelon, pineapples, etc... are available the whole year! How lucky are we! So in line with this week's theme, I've chosen tomatoes (which is always in season!), and some herbs from my garden pots.

Simple, quick and easy dish to prepare. Onions and potatoes are sauteed in a some oil until brown. Arrange a layer of sliced tomatoes over the top, cover and cook for a minute. Break the eggs into a bowl, mix with the chopped herbs, and season with salt and pepper. Pour the egg mixture over the tomatoes, using a fork to gently stir so that the eggs flow between the tomatoes and potatoes. Cook for a minute or two, and place the skillet in the oven, using the top broiler, for a few minutes until the eggs are set. 

A mixture of fresh herbs from my potted garden ; cilantro, chives, Thai basil.

Slide the omelet onto a plate and cut to wedges to serve. 

I made this for an afternoon lunch with some leftover salad from the day before. I like the onions which has caramelized, and would add on extra onions the next time. Lovely with the chopped fresh herbs, tomatoes and potatoes. 

Flat Potato Omelette
(adapted from "Essential Pepin", Jacques Pepin)
Serves 4

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups sliced onions
2 medium baking (Idaho) potatoes, peeled and thinly sliced (about 2 1/2 cups)
1 large tomato (about 8 ounces), cut into thin slices
6 large eggs, preferably organic
1/3 cup coarsely chopped fresh chives (I used a mixture of chives, cilantro and basil)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil and butter in an 8- to 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides.

Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute.

Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork.

Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set.

Slide onto a platter, cut into wedges, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Seasonal Specialities"

Skillet Broccoli Bits

 Le Plat du Jour (Dish of the Day), the theme for this week at I Heart Cooking Clubs (IHCC). What is your special Dish of the Day at your house? In my house, we love veggies! In an Asian household, the normal dinner meal would be the daily rice, with some dishes like meat, chicken or fish, sometimes a bowl of soup, and always a plate of veggies. 

I bought a head of broccoli, and usually would stir-fry it with lots of garlic. If I am in a hurry, I would sometimes place the broccoli florets in a microwaveable bowl, add some salt, onion or garlic oil and a light sprinkling of water, microwave on high for about 3 minutes or so.

This recipe of Jacques Pepin uses similar ingredients (olive oil, salt, water) but the cooking is done in a skillet, but I've used a wok instead. There's no stir-frying, but the florets and the stems are cooked with the rest of the ingredients, covered in a skillet for a few minutes, and uncover for a further 2 minutes until the broccoli are tender but still firm. According to JP, for him, the stems are the best part of the broccoli. Just like him, I love the stems, and would never discard them when I cook broccoli. Simply peel off the outer skin, and cut the stems to thin slices,  and cook them together with the florets. 

This simple dish is really tasty. I like how the broccoli still remain vibrant green, yet tender and still firm to the bite. A plateful of this, is lovely as a side dish to any meal.

Skillet Broccoli Bits 
(adapted from "More Fast Food My Way", Jacques Pepin)
1 bunch broccoli (about 1-1/4 pounds)
1/4 cup water
2 tablespoons olive oil
1/2 teaspoon salt

Cut the broccoli florets off the stems and divide the florets into 1- to 1-1/2 inch pieces. Peel the skin from the stems with a sharp knife or a vegetable peeler. Cut the peeled stems into 1-inch pieces.

Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over high heat for about 3 minutes. Remove the cover and cook over high heat for about 2 minutes, or until the water is gone and the broccoli is glazed and tender but still firm. Serve.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week,

 Le Plat du Jour (Dish of the Day)

Garlicky Romaine with Croutons

"Salades et Vinaigrettes", the theme for this week at I Heart Cooking Clubs (IHCC). It's salad/or salad dressing week with Jacques Pepin, our current featured chef. 

I've made JP's simple yet so good Garlicky Romaine with Croutons. A video of JP making this salad can be found at Rachel Ray show's website, here. 

It is a simple salad and takes only minutes to prepare. Recipe uses stale sourdough bread, but I have used regular white bread instead.  I bought a pack of baby romaine, and the rest of the ingredients are pantry ingredients ; whole-grain mustard, garlic, salt, pepper, red wine vinegar, and I have used extra-virgin olive oil. In the video, JP has used peanut oil.

Bread is cut to cubes and then toast with a little olive oil in the pan for a few minutes until brown all over. The salad dressing is mixed together and toss with the salad leaves just before serving, top with the toasted bread cubes.

This is a simple and very tasty salad. I like the garlicky mustard dressing! And I have always love breads in salads. I've made this salad twice already and will definitely be making it again. 

Jacques Pepin's Garlicky Romaine with Croutons
(source from here)
Croutons :
3 tablespoons peanut or corn oil
2-1/2 cups 1-inch pieces stale country bread

Dressing :
1 tablespoon crushed and finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon grainy mustard, such as Meaux
2 tablespoons red wine vinegar
1/3 cup peanut or corn oil (I use extra virgin olive oil)

1 large head romaine lettuce, damaged leaves removed, the remainder cut into 1-1/2-inch pieces, washed, and dried (about 10 cups lightly packed)


For the croutons :
Heat the oil in a large skillet, when it is hot, add the bread and saute for about 4 minutes, until nicely browned on all sides. Remove from the skillet and set aside.

For the dressing :
Combine the garlic, salt, pepper, mustard, vinegar and oil in a bowl suitable for serving the salad.

When ready to serve, add the lettuce to the bowl and toss with the dressing. Sprinkle with the croutons and serve immediately.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

"Salades et Vinaigrettes"

Quick Almond Cake

"Reveilli-toi" (Get Out of Bed), the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking from our featured chef's recipes, Jacques Pepin, and for this week it is all about breakfast. I have been missing a few weeks of IHCC themes and have been lagging behind in my blogging, due to family commitments. I apologize if I have not been visiting lately, and will visit whenever I can.

I have not been baking as often as I did, and I was "talking" to my oven the other day, that how sorry I was for neglecting it, and my son upon hearing that, thought that I had gone "cuckoo"!! Haha! He knows his mommy talks to her plants, but now to the oven as well?? Gosh! I need a vacation!

Back to breakfast time, and I wanted to have a simple cake for breakfast and so I made one of Jacques Pepin's. However, originally his version has plums in it and is baked in a tart pan, with the top brushed with a mixture of plum jam and brandy after baking. I do not have any plums and really wanted a plain simple cake. Furthermore, he did say that the cake can be baked as a plain pound cake, so that was what I did.

Easy and simple cake to make. The ingredients are mixed in a food processor and I've used a 7"x4" loaf pan, which turned out a little small for the amount of batter, which makes quite a tall cake! I've used my homemade rum infused vanilla bean for the extract, and the cake smells really nice with a hint of rum flavour.

Cake is buttery, moist, nutty, fragrant from the rum-vanilla, and a slice is nice with a cup of my morning cuppa!

For the full recipe and instructions of the original recipe with plums, please do refer to Jacques Pepin's website here.

Quick Almond Cake
(adapted from Essential Pepin, here)
4 tablespoons (1/2 stick) unsalted butter, softened (I use salted butter)
1 cup all-purpose flour
1 cup unblanched whole almonds (I use almond meal)
2/3 cup sugar (1/2 cup)
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 tablespoons canola oil
2 large eggs
1/3 cup milk

Process the flour, almonds, sugar, and baking powder in a food processor until the mixture is a coarse powder. Add the vanilla, the remaining butter, the oil, and eggs and process for a few seconds, just until incorporated. Add the milk and process for a few seconds, until the mixture is smooth. Pour the batter into the prepared pan.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week 

"Reveilli-toi" (Get Out of Bed)

Skillet Apple Charlotte

"Out of France", the theme for this week at I Heart Cooking Clubs (IHCC). We are heading out of France with Jacques Pepin to explore other delicious cuisines from other countries. I'm making Jacques Pepin take on Apple Charlotte, a dessert which dates back to 15th-century England, where this dessert was named after Queen Charlotte, wife of King George III. (And now there's a Princess Charlotte and Prince George, real cuties!).  (Note : an update : hi-lighted by Mae Travels in the comment below that King George III was born in 1738, so the 15-th century info is inaccurate! Sorry about that, I got that info from food.com when I googled for Apple Charlotte! Thank you Mae!)

Originally this apple dish consisted of lining a ring mould with bread and filled with apples, with the dish being served hot. Jacques Pepin version is to use a skillet to cook the apples over a hot stove until caramelized, and top with bread slices, baked in the oven until brown.

Skillet Apple Charlotte, with yummy caramelized apple wedges.

Firstly, apples (I've used Fuji), are peeled, cored and cut into wedges, arrange them in a non-stick skillet or ovenproof pan. Some butter, maple syrup and honey are added in. I have used all honey as I do not have any maple syrup. Bring it to a boil over high heat, turn down heat to low, cover and cook for about 5 minutes until apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue to cook for another 2 minutes until the apples are caramelized. But by the time the apples are caramelized, there's still some liquid in the pan, and fearing that the already caramelized apples will get bitter if I continue to cook it longer, I have poured off the liquid into a small bowl, reserving it to be used later, if I need to. 

Four slices of white bread are trimmed off the crust, trim on one side of each slice to a rounded shape, so that they form a rough disc when arranged on top of the apples in the skillet. Butter one side of the bread slices, and place the buttered side up on the apple wedges. Sprinkle some sugar (I've used about 2 teaspoons) over the bread slices. Bake in the preheated oven at 400 degrees for 15 minutes until the bread is browned. I have used a non-stick ovenproof saucepan which can withstand the maximum temperature of 180C, so I have baked the Apple Charlotte at 180C for 15 minutes on the middle rack, and move it up to the upper rack for another 10 minutes until the bread is brown and crispy.

When the Skillet Apple Charlotte is done, I left it to cool just a little (about 3 minutes) in the saucepan, then I unmould it onto a plate. Spread some apricot preserves over the apples. I have used my homemade orange jelly instead and have mixed it with the reserved liquid which I retain from the apples earlier on. The saucepan is still very hot, so I poured back the reserved liquid into the pan, add about 4 tablespoons of orange jelly, stir to combine. There's no need to heat the saucepan, as it still has the heat from the oven. Be careful when handling the hot saucepan! (Ouch!!). Pour this mixture over the apples, sliced into four servings and serve immediately.

This is so yummy! The bread is very crispy and the caramelized apples are tender and delightful. At first I thought that it would be sweet, with the honey and the sprinkling of sugar over the bread slices. But it blends out really well, without being overly sweet, just right, even with the orange jelly. I'll be making this again! A delicious way of using up the balance of one and a half jars of my homemade orange jelly lying in the fridge.

I made this in the afternoon for tea-time for both my daughter and me. We were both really hungry as we had eaten a late breakfast and have skipped lunch. My initial plan is to eat this with my homemade creme fraiche, but I have completely forgotten about it. Daughter had two slices, and I had one, only because I'm keeping the other slice for my son. When he came back from school a little while later, he ate it with a scoop of my homemade caramel ice cream! Now, why didn't I think of that!  

Skillet Apple Charlotte
(adapted from "More Fast Food My Way", Jacques Pepin)
(4 servings)
3 Granny Smith apples (about 1-1/2 pounds total) (I use 2 medium Fuji apples)
3 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoons honey
4 slices white bread
1 teaspoon sugar (I've used 2 teaspoons)
3 tablespoons apricot preserves
about 1/2 cup sour cream or Greek yoghurt (optional)

Preheat the oven to 400 degrees. Peel, core, and cut each apple into 6 wedges. Put the wedges in a small (7 to 8-inch) nonstick skillet and add 2 tablespoons of the butter, the maple syrup, and the honey. Bring to a boil over high heat. Cover, reduce the heat to low, and cook for about 5 minutes, or until the apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue cooking for another 2 minutes or so to glaze and caramelize the apples. 

Trim the crusts from the bread slices and arrange them touching, in a square on a cutting board. Trim the corners to create a rough disk that will fit into the skillet and cover the apples. Butter the bread on one side with the remaining 1 tablespoon butter and arrange the slices buttered side up on top of the apples. Sprinkle on the sugar and place the pan in the oven. Bake for about 15 minutes, or until the bread is nicely browned on top.

At serving time, if necessary, reheat the dessert on top of the stove to help loosen the apples and unmold the charlotte onto a serving platter. If the apricot preserves are firm, heat them for 30 seconds in a microwave oven to soften. Pour and spread them on top of the apples. Serve the dessert in wedges as is or with a couple of tablespoons of sour cream or Greek yoghurt, if you like.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"Out Of France"

and

Cook-Your-Books #24 @ kitchen flavours

Mini Croques-Monsieur

"Fromage S'il Vous Plait!" (Cheese If You Please), the theme for this week at I Heart Cooking Clubs (IHCC). I've made Mini Croques-Monsieur, which according to Jacques Pepin, these mini sandwiches can be prepared ahead and baked as needed for a large party or wedding reception. Well, I made this for our afternoon light lunch.

Ham slices and cheese are sandwiched between two slices of white bread, which is buttered and toasted till brown and crispy.  I've used yellow cheddar cheese.

Cut into mini squares to serve. My kids rather enjoyed these cute little mini sandwiches.

Mini Croques-Monsieur
(adapted from "More Fast Food My Way", Jacques Pepin)
makes 6 mini sandwiches

Arrange 2 thick slices white bread next to one another on the counter and cover 1 slice completely with slices of cheese. Add 1 slice ham to cover the cheese and then add another layer of cheese and ham before finishing with the other slice of bread. Spread about 1 teaspoon butter on each side of the sandwich and arrange it on a foil-lined cookie sheet. Bake in a preheated 375-degree oven for about 12 minutes, or until the croque-monsieur is brown and crusty on both sides. Cool for about 5 minutes. Trim off the crust if you like and cut into 6 small rectangles. Serve hot with toothpicks.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"Fromage S'il Vous Plait!" (Cheese If You Please)

Green Beans Fans with Mustard Sauce

"May 2015 : Mystery Box Madness Challenge", the theme for this week at I Heart Cooking Clubs (IHCC). We are "given" a box with ten ingredients and we are to select at least three out of the ten to use in a recipe from any of IHCC's past and present featured chef. This month's mystery box ingredients are Brie, Crab, Chives, Strawberries, Vanilla, Breadcrumbs, Pecans, Green Beans, Vinegar, Puff Pastries. 

Here's my selection:

 Red wine vinegar, Green beans and some Chives from my potted garden, goes into this dish ...

 ... Green Beans Fan with Mustard Sauce

Originally this dish is called Asparagus Fans with Mustard Sauce, but I have replaced the asparagus with green beans. Instead of boiling the green beans, I have cooked them in the microwave for two minutes. They look rather crinkly after that! Despite their crinkly appearance, these green beans are still crunchy and sweet.

Very easy and quick to put together. Get ready some hard-boiled eggs, either sliced them to strips using an egg slicer, or just chopped them up roughly with a knife like I did. The sauce is made by mixing the red wine vinegar, mayonnaise, Dijon mustard, water and some black pepper. I've added a pinch of salt.

To serve, place the green beans on a plate, arranging them with one end close together and the other end spread out like a fan. Drizzle some sauce over the lower third of the green beans, scatter the eggs over, drizzle with a little more of the sauce, and sprinkle the chopped chives over. 

I made this for my afternoon lunch. It makes such a simple, easy meal for one. The green beans are crunchy and sweet. I really like the eggs with the sauce, and was thinking that it would make a delicious sandwich filling, over a bed of lettuce, between two slices of white sandwich bread!

Asparagus (Green Beans) Fans with Mustard Sauce

(adapted from "More Fast Food My Way", Jacques Pepin)

4 servings

2 large eggs

1-1/4 pounds large firm green asparagus (I use green beans)

salt

1 tablespoon minced fresh chives, for garnish

Mustard Sauce :

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons water

1 tablespoon red wine vinegar

good dash freshly ground black pepper
pinch of salt

Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes. Drain off the water and shake the pan to crack the eggshells. Add ice to the pan and set aside for at least 15 minutes to cool completely. Shell the eggs and place them, one at a time, in an egg slicer, cut through them, then roate them 45 degrees in the slicer and cut through them again to create strips. Alternatively, chop the eggs with a sharp knife. Set aside.

Peel the lower third of the asparagus spears with a vegetable peeler. Bring 3 cups salted water to a boil in a large skillet. Add the asparagus, cover partially, and bring back to a boil over high heat. Boil over high heat for 5 minutes, until the spears are tender but still firm. Using a slotted spatula, remove the asparagus from the water and put it on a platter. (I microwave the green beans on high for 2 minutes).

For the sauce : Mix all the ingredients together in a small bowl.

At serving time, arrange the asparagus spears (green beans) on a platter, positioning them so the stem ends are close together and the tips are fanned out. Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them. Serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"May 2015 : Mystery Box Madness Challenge".

and

Cook-Your-Books #23 @ kitchen flavours

Cocotte Eggs with Creamed Mushrooms

"L'Oeuf Incroyable" (The Incredible Egg), the theme for this week at I Heart Cooking Clubs (IHCC). Oh yes, eggs are pretty incredible, nobody could argue with that!  I've chosen to make this pretty incredible eggs with soldiers, well, Jacques Pepin style, with hidden yumminess under the eggs. He calls this Cocotte Eggs with Creamed Mushrooms.

I have made eggs with soldiers many times, but have always bake the eggs in the oven until it is just set. Jacques Pepin's method is however, cooked the eggs in ramekins placed in a saucepan which is filled with water and placed over a low heat, keep at a simmer for about 5 minutes or so until the eggs are done to your liking. I like his method better! 

His recipe uses white mushrooms but I've used fresh shiitake and also, I've added three medium leeks. Saute some chopped shallots, then the leeks which I've cooked for about 3 minutes before adding in the fresh sliced mushrooms. Cook for a few minutes, add salt and pepper to taste, add some cognac and heavy cream. Recipe uses cognac but I have an open bottle of white wine, so I used that instead. Continue to cook till the sauce has reduced, but still creamy. Divide evenly between ramekins. Scatter some cheese over, break an egg over the top, place in a saucepan that has a lid, and some hot water that comes right about halfway up the sides of the ramekin. (Have the saucepan ready with hot water in a low simmer while you are preparing the eggs).  Cover the pan and let simmer, making sure it is a low simmer, for a few minutes until the egg is set to your liking, check it often has eggs tend to cook really fast when you are not watching! 

To make the toasted soldiers, I buttered some slices of white bread on both sides, sprinkle with some garlic powder and dried oregano on both sides, then using a serrated knife, cut the bread into long sticks and toast in the oven at 180C until golden and crispy, about 10 minutes. Serve the Cocotte Eggs immediately with the toasted sticks.

The creamed mushrooms and leek underneath the eggs and the cheese. Yummy!

Cocotte Eggs with Creamed Mushrooms

(adapted from "More Fast Food My Way", Jacques Pepin)

4 servings

2 tablespoons chopped shallot

1 tablespoon good olive oil

1-1/4 cups julienned white mushrooms  (fresh shiitake mushroom)

2 medium leeks, sliced (my addition)

1/2 teaspoon salt

freshly ground black pepper

1 tablespoon cognac (white wine)

1/2 cup heavy cream

3 tablespoons grated aged Gruyere, Comte or Beaufort cheese (mozzarella)

4 large eggs, preferably organic

2 large slices (1/2 inch thick) country bread, toasted well, buttered, and cut into finger-size sticks

Heat the shallot and olive oil in a small saucepan over high heat. When the mixture begins to sizzle, cook for about 30 seconds. (Add the leeks, stir-fry for a few minutes). Add the mushrooms, salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for about 2 minutes. Add the cognac, mix well, then add the cream and bring to a boil. Boil over high heat for 1-1/2 to 2 minutes to reduce.

Divide the mixture in the saucepan among four small (1/2-cup) pots de creme ramekins or other small moulds and sprinkle the cheese on top. (The recipe can be prepared ahead to this point).

Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins), and cook for 5 to 7 minutes, or until the eggs are set but still a little runny.

To serve, place a ramekin on each of four plates and sprinkle a little freshly ground black pepper on top of the eggs, if you like. Arrange some sticks of bread around the ramekins and cover the moulds with their lids if they have them, so diners have the pleasure of lifting the tops. Serve with a small espresso spoon on each plate.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"L'Oeuf Incroyable" (The Incredible Egg)