Charles' Poulet Chasseur

I inherited this recipe from my friend and Central Market coworker Charles. As a young man he left his hometown of New Orleans and traveled to France working as a hotel kitchen cook in exchange for room and board. He had learned first hand the art of French food from pure life experience and was a great teacher to all of the aspiring chefs and bakers at CM.

Charles was the type of guy that made his own mayonnaise, had friends return from Europe bearing gifts from their journeys (I remember him receiving black truffles from France.) He would correct our French and Italian (I remember him correcting my pronunciation of prosciutto) and make homemade Chicken, Cognac & Truffle pate w/ aspic for Christmas gifts. One of the greatest gifts he had given me was a print out of recipes he had learned from a woman in Alsace-Lorraine.

He was a wealth of culinary information and inspiration. My relocating away from Texas unfortunately separated us, but I will always have his recipes to remind me of our friendship and culinary bond.

Poulet Chasseur
(Hunter Style Chicken)
according to Charles, there is a misconception that many believe "hunter" refers to the hunter of game, when in truth it represents the hunter of mushrooms

4 skinned chicken thighs
2 T. olive oil
1 T. butter
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
1 c. assorted mushrooms (I used Texas Brown, Oyster & Cremini)
1/2 c. dry white wine
1 c. chicken broth
1 c. tomato sauce
2 cloves garlic, minced
1 bay leaf
1/4 c. flat leaf parsley, chopped
Crushed Red Pepper Flakes, to taste
Salt & Pepper to taste

• Heat olive oil and butter in a heavy bottom pot over medium heat.
• Season chicken thighs with salt and pepper and brown on all sides in hot fat
• Remove chicken and add vegetables and bay leaf. Cook until the onion is translucent
• Add the mushrooms and cook 3-5 minutes more
• Return chicken and any accumulated juices to pot
• Add wine, chicken broth, tomato sauce and garlic
• Add red pepper flakes, salt and pepper
• Cover and simmer for 45 minutes over low heat until chicken is tender
• Stir in chopped parsley and simmer for another 5 minutes.

Serve over mashed potatoes or with boiled and buttered new potatoes.

The Poor College Students Peanut Butter Cookies

There is one certain moment while in college I will never forget. As I was sorting out my laundry one afternoon a quarter fell onto the floor from my pants pocket. I remember having such a sigh of relief considering that that one quarter was half of a candy bar, a bag of chips or a soda. (Yes, vending machines only charged 50 cents at that time!) It was in that moment that I realized I was a very poor college student and had a great appreciation for what little money I had.

Being a poor college student did not deter me from sweet satisfaction though. My roommate and I made these peanut butter cookies often as they are common pantry ingredients that anybody (even poor college students) have on hand. They are chewy, crumbly and peanut buttery and I still find myself making them when I need a quick fix.

I only see it fitting to share this recipe now during a time where America's economy is faltering. I believe even in hard times such as these everyone deserves some type of sweet satisfaction.

The Poor College Students Peanut Butter Cookies
makes 1 1/2 dozen
1 c. peanut butter
1 c. sugar, plus more for sprinkling
1 egg
drizzle of honey (optional)

Preheat oven to 350

Add all ingredients into a bowl and stir until mixture stiffens a bit. Drop by rounded tablespoons full onto parchment covered or pan sprayed cookie sheet (about two inches apart). With tines of fork create a traditional crosshatch. Sprinkle with additional sugar.

Bake for 8-10 minutes.

Fondue in Honor of Two

This past weekend we threw a baby shower for my sister. I had the idea of having a fondue station on the food table because she likes The Melting Pot and always has nice things to say about that restaurant. I made two different fondues, one cheese and one chocolate. We set out rosemary bread, buttermilk sourdough and vegetables to accompany the cheese fondue. Fruit, shortbread cookies and homemade marshmallows were made for the chocolate fondue. Fondue is super easy to make and is a great party idea. I think the people at the party really enjoyed it.

Chocolate Fondue
16 oz. semi sweet chocolate
2 c. heavy cream

Set a heatproof bowl over a pan of simmering water or double boiler. Using a wooden spoon, stir chocolate and cream together until smooth. Transfer to fondue pot and set over warming candle.

The marshmallows I made were from Ina Garten's Coconut Marshmallow recipe sans the coconut. I usually make marshmallows from a recipe that involves egg whites but taking a precaution for my pregnant sister I tried this egg-less recipe. I actually like it better than my old stand by!

This recipe received mixed reviews online, the lack of the marshmallow setting in humid climates being the main complaint. I made these at my parents house which sits pretty much on the Gulf of Mexico. It was a rainy, damp day and my mom had the windows open earlier making the house very humid. Nevertheless, I trucked on following the instructions but mixing the marshmallows with a hand mixer for 30 minutes rather than the suggested fifteen. They came out perfectly!

Homemade Marshmallows
adapted from Ina Garten; foodnetwork.com
nocoupons
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Blind Baking-Misadventures in Molten Chocolate Cake

I have about one month left in this apartment until we move into our glorious new home. This apartment has absolutely no light (natural, indirect, fixtures.) My range light has been out since we've moved in and last night as I was cooking the overhead kitchen light (one of two light fixtures in the whole apartment) went out. So my efforts in making the molten chocolate cake was hindered.

It actually is a quick and very good recipe. If I could have seen the cakes no longer jiggle I would have pulled them out sooner. Needless to say they were not as molten as I would have liked. My chief taste tester (the hubby) liked them and asked how I melted chocolate chips in the middle-so at least someone was impressed with them.

Molten Chocolate Cakes
from: Good Food Fast
serves 4

4 T. butter, plus more for pan
1/3 c. sugar, plus more for pan
3 eggs
1/3 c. flour
1/4 t. salt
8 oz. chocolate, melted
confectioners sugar

Preheat oven to 400 degrees

1. Butter 4 cups in a standard muffin tin, dust with granulated sugar tapping out excess
   
2. Cream sugar and butter together until fluffy.
3. Add eggs one at a time, beat until incorporated
4. Add sifted flour and salt, mix until incorporated
5. Stir in melted chocolate
6. Pour into cupcake pan
7. Bake at 400 for 8-10 minutes or just until tops of cakes no longer jiggle when the pan is lightly shaken. Remove from oven, let rest for 10 minutes

To serves, turn out the cakes and place on serving plates; top sides up. Dust with confectioners sugar and serves with whipped cream, if desired.

Raspberry Bon Bons

There is nothing like a simple dessert, especially one that requires no actual cooking. This is nothing more than melting some chocolate and assembling the finished product. It is so easy that I was brave enough to make it while my 5 month old was sitting on the counter in his bumbo playing with a spoon.

I chose raspberry sorbet because it is my favorite frozen treat. It is fresh and vibrant and well. . . chocolate and raspberry are a classic romantic duo, just in time for Valentines Day.

The flavor combinations are endless and all you need is a little imagination. You can use strawberry or coconut sorbet (use toasted coconut in place of the almonds). . . Ooohhh! What about a peaches and cream bon bon (peach sorbet w/ melted white chocolate on a vanilla wafer.) And when the chill of winter passes why not welcome spring with a Grasshopper bon bon, mint chocolate chip ice cream with melted chocolate. Yum!

Raspberry Bon Bons
four servings
4 Nabisco Chocolate Wafers
Sliced Almonds, toasted
Raspberry Sorbet
12 oz. Chocolate Chips
1/2-1 t. vegetable shortening

1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Evenly distribute sliced almonds in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of raspberry sorbet onto each wafer. Transfer pan to freezer for 20 minutes.
2. In a heat-proof bowl set over a pot of gently simmering water melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer. Generously pour melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight.

Proximidade Award

It has taken me long enough, but a week or so ago my blog received its first award! Thank you very much Amy @ WhisperWood Cottage for passing the Proximidade Award my way.

Sorry it has taken me so long to acknowledge but I had MAJOR baby problems last week-but lets not talk about a baby that went on a food strike on a blog that is all about food. . . ironic isn't it?

What the Award is About...

"This Blog invests and believes the Proximity- nearness in space, time and relationships! These blogs are exceedingly charming...these kind bloggers aim to find and be friends. They are not interested in prizes or self- aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers!"

What you have to do...

Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

I'm pretty new to the foodie blog scene so these folks will have no idea who I am. But nevertheless I will pass along the award to these truly enjoyable blogs. It may take me another week to drop a line to these fabulicious bloggers-but I will do it slowly but surely.

1. Diary Of A Fanatic Foodie
2. Homesick Texan
3. Home With Mandy
   
4. Under The Highchair
5. Good American Wife
6. Culinary Adventures Of A New Wife
7. Evil Chef Mom
8. Confections of a Foodie Bride
   

Corn Chowder-Cracking the Eccell Code

Years ago I worked at Cafe Eccell, a very popular restaurant in College Station, TX. There are many items on the menu that pop in your mouth and leave you hungry for more. When people are made aware of my ties to that restaurant I usually hear these words fly out of their mouths: strawberry tart, chicken salad, bbq chicken pizza, steak, corn chowder. . .
Their food is so good and memorable that I even encountered an Eccell fan while living in Pocatello, Idaho. She thought their corn chowder was the best she had ever tasted and she's not alone, my household feels the same way.

So with that, I was on a corn chowder mission. I did not make the savory goods at Cafe Eccell (made the sweets) and did not have a recipe to work off of. Therefore, I had to take the ingredients that I knew was in the chowder and work from there and. . . EUREKA!!! I think I cracked the code!

This soup is ridiculously rich, creamy and velvety. It is the ultimate soup indulgence and looking at the ingredients I'm sure you'll agree. The butter, corn and added sugar give this soup a wonderful sweetness while the red onion, black pepper and jalapeno add a kick and nice spice to the back of the throat. Milk and added cream enhance the chowder's creamy, silky and luxurious texture.

I hope I've lured you in and convinced you to try it. After all, who doesn't need to reward themselves with an ultimate comfort food once in a while? And when you do-let me know- I'd like to hear how it turned out.

Melissa's Corn Chowder
Extra Virgin Olive Oil (about 2 T.)
1 stick, cubed + 1 T. of butter
2 29 oz cans of corn, drained
1 red bell pepper, medium diced
2 stalks of celery, diced
1/2 red onion, diced
1/2 small yellow onion, diced
1 jalapeno, diced
4 red potatoes, diced
2 1/4 cups chicken stock
2 c. whole milk
1/4 c. + 1 T. flour
1 T. sugar
Salt and Pepper
1/4 c. Heavy Cream
Parsley, chopped (opt.)
Cornbread, crumbled (opt.)

1. Heat Olive Oil and 1 T. of butter in stock pot. Add bell pepper, onions, celery and half of the chopped jalapeno and saute until onions are translucent.
2. Add potato and saute for a few minutes. Add chicken stock and milk and bring to a boil. Reduce to simmer. Simmer until potatoes are tender. Add corn.
3. Meanwhile, add flour and cubed butter into bowl and squish them together with your hands until incorporated. Add butter/flour mixture and sugar to chowder, bring to a simmer and stir until butter/flour mixture is incorporated into the soup. Add remaining jalapeno.
4. Salt and pepper to taste
5. Take off heat and drizzle in heavy cream until you've reached desired consistency.
6. Garnish with cornbread and parsley

Lets talk about seasoning with salt and pepper. You want to season throughout the whole cooking process. Which means, season the veggies to enhance their flavor, taste and season again once you've added the chicken stock and milk, taste and adjust seasoning at the very end to ensure a rounded flavor to your liking.

Whole Wheat Pasta With Turkey Sausage, Peas, Mushrooms & Butternut Squash

I think of making this every time the weather turns a bit cooler. The whole wheat pasta and mushrooms give an earthy aspect to this pasta dish. The sweet turkey sausage is not only a lighter alternative to pork sausage but it lends a spicy bite. And the Butternut Squash rounds out the flavors with a sweet note. The dish is finished with a simple Italian sauce called a burro fuso, which is starchy pasta water, butter cooked together and thickened with Parmesan.

Whole Wheat Pasta w/ Turkey Sausage, Peas, Mushrooms & Butternut Squash
4 servings
Adapted from Everyday Italian by Giada DeLaurentiis

• Extra Virgin Olive Oil
• 4 links of Italian Sweet Turkey Sausage, squeezed out of its casing
  
• 1 small butternut squash, cubed
  
• 10 oz. cremini mushrooms, sliced
  
• 10 oz. package frozen peas, slightly defrosted
• 2 T. butter
  
• 1/2 c. grated Parmesan cheese
• Salt & Pepper

1. Preheat oven to 350 degrees
2. Toss cubed butternut squash with olive oil, salt and pepper on a baking sheet and roast for 30 minutes or until done.
   
3. Meanwhile, heat 2 Tablespoons of olive oil in a large saute pan. Add turkey sausage and saute until golden brown breaking up any large clumps. Remove and drain on separate plate.
4. Add two more tablespoons of oil to saute pan. Add mushrooms and 1/2 teaspoons each salt and pepper. Saute until liquid had evaporated and add peas until heated through. Return sausage to the pan and heat through.
5. Cook pasta according to package instructions in a pot of salted water. Before draining pasta reserve a 1/2 c. of the pasta water. Drain pasta and add it to the sausage mixture. Add squash to mixture as well.
6. Add reserved pasta water, butter and Parmesan cheese and toss to combine off of the heat.