Sautées hiver Verts

Source: Mom; cir. forever!

 

Recette Imprimer
Sautées hiver Verts
This recipe was inspired from the childhood memories of my mom sautéing spinach and mushrooms. I loved this dish. I think I loved the mushrooms more than the spinach, but either way, it was usually served with a chicken dish and mashed potatoes. This was the only time we had sautéed greens. As a young adult, living on the farm was a big eye opener for me. I was introduced to so many imaginative varieties of vegetables that I had to become efficient in preparing vegetables and do it well. I have total comfort with vegetables and don't find them dull or intimidating at all. I was watching an episode on youtube of Julia Child. It was in the 50's, she was fresh back from France and she was convincing the viewers to work more with vegetables. She, in her adoring fashion, was nearly close to begging people to work with vegetables. I think in the west at least (Californie) the veg culture has changed and we no longer need much convincing...we see the immense benefits with working with veg beyond the baby-food stage. Vegetables should be cooked lightly and should have their natural crunch in the final dish. To over cook vegetables is just an insult to them. Keep these winter greens lightly cooked, full of bright green flavor and reap the benefits with every bite. Jouir!
Cuisine Italian
Temps de Préparation 10 procès-verbal
Temps de Cuisson 10 procès-verbal
Portions
personnes
Ingrédients
  • 2 lb fresh greens épinards, rapini, château, bettes, spigarelli, beet tops, ...
  • 2-3 Tbs huile d'olive nice, hearty organic blens
  • 2-3 cloves ail diced fine
  • 1 whole oignon red if possible, or the normal yellow is always great
  • 1/4 tasse sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 tasse hymilian gogi berries put in at the final minute of cooking.
Cuisine Italian
Temps de Préparation 10 procès-verbal
Temps de Cuisson 10 procès-verbal
Portions
personnes
Ingrédients
  • 2 lb fresh greens épinards, rapini, château, bettes, spigarelli, beet tops, ...
  • 2-3 Tbs huile d'olive nice, hearty organic blens
  • 2-3 cloves ail diced fine
  • 1 whole oignon red if possible, or the normal yellow is always great
  • 1/4 tasse sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 tasse hymilian gogi berries put in at the final minute of cooking.
Instructions
  1. Get a nice size sauté pan. Get the olive oil warm and begin to cut your onions in nice, fine slices. Add garlic and sauté until translucent.
  2. Wash your greens well, be sure to remove all the fine dirt that likes to settle in their leaves. Pat dry. Trim and discard stems and begin to slice up all the leaves evenly.
  3. Add sliced greens to onion/garlic sauté, give it a quick mix around. Turn off the heat from the stove, toss in the gogi berries and put the lid on. I leave the pan on the warm stove or you can remove it if your time exceeds a few minutes. Add your toasted seeds to top. Servir.
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Clara’s Caramel Chip Cookies

Source: Adapted from Betty Crocker cookbook. cir. 2012

Recette Imprimer
Clara's Caramel Chip Cookies
This recipe makes it to heritage because after all it is a family recipe, même s'il s'agit d'un nouveau frais. Ma fille a eu un penchant pour des biscuits au chocolat. Living in Europe is definitely another continent when it comes to chocolate chips. Inutile de dire que, my organic Trader Joe's chocolate chips were no where to be found! Si, the old saying "when in Rome..." came to light. What I did have were caramel chips. It seemed enough a possibility that it got my little daughter to work creating her new version of the chocolate chip...the caramel chip cookie. It's a good little cookie with a lot of big flavor and sweetness. Whip yourself up a batch, and see what the natives think in your house. Jouir!
Cuisine américain
Temps de Préparation 15 procès-verbal
Temps de Cuisson 15 procès-verbal
Portions
cookies
Ingrédients
  • 2 1/2 tasses farine an organic, all purpose is good. More white than anything else.
  • 2 c bicarbonate de soude
  • 200 Grams beurre organic, and room temperature
  • 2 œufs local, organic
  • 1 1/2 tasses sucre organic turbinado sugar or raw
  • 1 tasse caramel chips organic if possible
  • 1/2 tasses noix organic and chopped
Cuisine américain
Temps de Préparation 15 procès-verbal
Temps de Cuisson 15 procès-verbal
Portions
cookies
Ingrédients
  • 2 1/2 tasses farine an organic, all purpose is good. More white than anything else.
  • 2 c bicarbonate de soude
  • 200 Grams beurre organic, and room temperature
  • 2 œufs local, organic
  • 1 1/2 tasses sucre organic turbinado sugar or raw
  • 1 tasse caramel chips organic if possible
  • 1/2 tasses noix organic and chopped
Instructions
  1. Four chaud @ 200º C. Feuille de biscuits de papier sulfurisé, mettre de côté.
  2. Mélanger le sucre et le beurre mou et mélanger w / mélangeur jusqu'à l'obtention d'une pâte molle. Ajouter les œufs, un à la fois.
  3. Après avoir combiné dans un bol les ingrédients secs, mélanger le mouillé avec le sèche à l'aide d'une spatule ou les mains pour se lier de manière uniforme. Maintenant, ajouter votre caramel et noix.
  4. Lorsque la pâte soit homogène commencer à ramasser la pâte avec un scooper de crème glacée, traçant les biscuits cuits dans une rangée. Rappelez-vous qu'ils vont développer et de croître au cours du processus de cuisson, afin de permettre suffisamment d'espace entre les deux. Cuire au four pendant environ. 15 ma.
  5. Cool after baking.
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Français Pouding au pain avec sauce au whisky

Source: Mom; cir. 1990'S

 

Recette Imprimer
Français Pouding au pain avec sauce au whisky
Do you have those experiences with food as I do? Remembering the first time you tried something? I can rattle off numerous times I remember tasting something for the first time, and the lasting impression it has on me. Well if you are like me, this recipe will be one of those recipes for you. My mom made this one Christmas about twenty years ago. Like I said...I've never forgotten the first time I had this. With the warm whiskey sauce poured over it, it such a treat after a special winter's meal...maybe Christmas, or something like Christmas. Share this dessert with the people you love. Jouir!
Cuisine américain, Italian
Temps de Préparation 30 procès-verbal
Temps de Cuisson 55 procès-verbal
Temps d'Attente 20 procès-verbal
Portions
personnes
Ingrédients
Bread Pudding Base:
Whiskey Sauce: my mom doubles this sauce recipe
Cuisine américain, Italian
Temps de Préparation 30 procès-verbal
Temps de Cuisson 55 procès-verbal
Temps d'Attente 20 procès-verbal
Portions
personnes
Ingrédients
Bread Pudding Base:
Whiskey Sauce: my mom doubles this sauce recipe
Instructions
Bread base/soak
  1. Préchauffer le four à 350 Farenheit. Dans un grand bol, cream together sugar and butter. Ajouter les œufs, cannelle, vanilla and raisins. Mix well.
  2. Use a deep 9x12 pan and arrange bread flat. Pour in egg mixture and let stand for 10 procès-verbal
  3. Turn bread over so it coats evenly. Let stand another 10 minutes Press bread down, so that it is pretty well below the liquid.
  4. Make a water bath by filling a larger pan with water, almost full. Put bread pan in this water bath-this creates steam and prevents the bread from burning and becoming a scrambled egg mixture. Cover with foil, and bake for 45 minutes or however long it takes to brown. Now begin to make your whiskey sauce.
Whiskey Sauce
  1. In sauce pan, combine sugar, crème, cinnamon and butter. Porter à ébullition. Rreduce heat to medium, combine cornstarch and water, add to cream mixture and cook stirring constantly 1-2 procès-verbal. Remove from heat and stir in burbon and set aside.
  2. Serve hot over pudding.
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