Thankful in France

We had a lovely little Thanksgiving this week. We had invited a couple from church, but the morning of, they fell ill and were not able to come. Sad for them, sad for us. But nevertheless, a full day at home (I let the kids skip school!) with good weather and excessive amounts of food is still a good day!

I had been told that whole turkeys are not available until mid-December here, but the boucherie could order one for me ... plucked, but with the head, feet, and innards intact. Uh non, merci. The butcher at my everyday market had a large cuisse de dinde, which is something like a turkey leg with the thigh. Sounds good to me.

He also insisted that I cook the turkey with marrons,  or chestnuts. Chestnuts are a big thing here. I bought a pre-shelled pack and just layered them under the turkey with some sliced carrots. Turned out lovely!

Incidentally, the butcher also gave me detailed instructions on how to cook it. Which honestly, I appreciate! I love how their job here is really their craft. They take it very seriously and want to send their goods off to a home that will cook it properly! He recommended rubbing it with butter not olive oil, seasoning with herbs and salt/pepper, and cooking for 1h15 on setting 6. (Not only is everything celsius here, but the ovens have single digit settings. Honestly, I just guessed on "setting 6" and it all seemed fine.)

At one point, I also thought the butcher was telling me I needed to cut the piece between the leg and the thigh at the joint. So, I just nodded my head and said, "oui." (Like I always do.) Apparently, he was asking me if I wanted him to do it for me, so after my "oui" he nods his head in approval, turns around, slaps the piece of meat on the cutting board and wields a cleaver the size of my face .. wham, wham! Done. Wow.

While at the grocery, I could not find yams/sweet potatoes, corn meal for cornbread (corn is feed for animals here, not people!), cranberries, or pumpkin. A challenge to make a traditional meal! However, we ended up accompanying the bird with mashed potatoes, gravy, fresh bread and roasted veggies. Jane made poached apples and pears (wow!), I made a pumpkin pie from a coveted can of tinned pumpkin my mother brought me, and Lucette made:

a triple layer chocolate cake with chocolate ganache frosting. Wowzas.

Most of the holidays here overlap some with American, but quite obviously, Thanksgiving isn't a on the French calendar. Such a shame really, because it is a truly lovely holiday, isn't it? Family, food, and thankfulness? Love it. It was rather strange to be here on this day, knowing we'd have to carve out our own version of the holiday instead of falling back on tradition. But truly, we have much to be thankful for.

Church, Quiche, and Learning to Share

Did you know that church people and food go hand in hand? They do. What's more, church people are often very good gardeners ... and if they have been reading their Bible, they are generous too! (Wink, wink!)

We have found a lovely little church to attend full of British expats. It's about a 45 minute drive from La Cressonnière, but it's no bother. Meeting every other Sunday in a little church rebuilt after the war, a small cluster of us meet together for worship, fellowship and to share in a message together. Very simple, casual, low-pressure, welcoming. And they have gardens. 

We were last gifted with a bounty of cherry tomatoes (picked that morning!) that were the sweetest, brightest flavored tomatoes I've ever tasted. We ate some plain but we also whipped up a quiche for an afternoon brunch.

And when I say whipped up, I do mean it. The groceries here sell pre-made crusts here that are all buttery and flaky goodness. There are about 20 different options that I am still discerning the difference between, but so far ... all a 2 euros well spent! 

Place the crust in the pan, beat some eggs, crème crue (oh, how will I ever live without you again??), salt, pepper, and whatever else you might have. In our case, some fresh spinach, a bit of goat cheese, and church tomatoes! Place in crust, bake, eat.

It was so good, I can't even say. If you come for a visit, I'll make some for you. But, I better read my Bible first, because lately ... I haven't been big on sharing.

The Braided Bread Wizard

Miss Lucette is quite the whiz in the kitchen, these days. Completely by herself (including clean-up!!), full-on yeasty bread dough, braided and baked to perfection! Thanks, doll!

The Devil's In the Details

I've been on a restrictive diet lately. Trying to kick the sugar habit. Gobs of veggies, fruits, lean proteins, probiotic dairy. No sugar. Full stop. It's been good. I'm finding new ways to cook and enjoy food, as well as prove to myself that I do not have to punctuate each meal with something sweet. Except for yesterday.

I decided to give myself a 'cheat.' I would still eat good meals, but I was jonesin' for a cookie like nobody's business. So I made them. Chocolate-Peanut Butter No-Bake Cookies. Do you like these? I know I shouldn't. At least not so much. But I do.

They are stupid-easy to make, which is dangerous if you are having an I-want-it-now sort of craving. You can be stuffing your face with the batter alone in under 10 minutes. It's bad. But I was dreaming of them and I'd been so, so good ...

So I went about a very premeditated glutton attack. I made them in the morning, right before I left for some appointments. While I was gone, they were cooling to perfection. Once home, I made myself a big salad and sliced up some grapefruit ('cause I'm so healthy and all ...). Then came the big pot of tea, my book, a cozy blanket ... and my cookies. So I ate 3. Well, okay 6. Sheesh, you are so nosy. Fine. I ate 9! Are you happy? But I was really planning on only 3. Does that count?

By three o'clock I was panicked and my belly was distended to second-trimester proportions. I maniacally wrapped them up and virtually threw them at the teachers during carline pick-up. It was that or throw them out, and I might as well pretend I'm one of those thoughtful parents that bake up cookies specifically for the school staff, right?

I'm back on the wagon. I think I'll still allow myself some 'cheats' but not these devilish suckers. Mercy!

"The-Devil's-In-the-Details" Chocolate-Peanut Butter No-Bake Cookies

Stir and bring to boil:
• 1/2 c. milk
• 2 c. sugar
• 1/2 c. butter
• 3 T cocoa
• 3 T peanut butter

Boil for one minute and add:
• 3.5 c. rolled oats
• 1 t. vanilla

Mix well and drop onto waxed or parchment paper. While cooling, plan exit strategy. They are dangerous.

How to Roast Beets & Like It

Do you like your beets yet? No? Well, I bet you are thinking of pickled beets. I don't really like those either. But roasted beets. Now, that's another story. Sweet, earthy, and jazzes up a salad like nothing else can. (Except maybe goat cheese. And almonds. And balsamic dressing.) And as an added bonus, if you eat enough, they'll turn your pee pink. That's always a kid-pleaser.

So grab some beets, chop the the ends off and give the stumps and leafy greens to your rabbits. Coat your beets in some olive oil, wrap individually in foil, and bake at 375 degrees for 45-60 minutes. Done.

After they sit to cool for a few minutes, unwrap, slide the peels off, and slice. Toss on salad, sandwiches, lentils, you name it.

I'm telling you. They're good.

The Biggest Peach Pie I've Ever Made

I prayed to Jesus the entire time I was working the crusts.

Making a Crisp-Topped Pie When You Pick Too Much Fruit

 What do you get when you combine this ...

 With these?

Lots of empty bowls!

Jane Rides Her Bike

 Today, somebody wanted to go for a bike ride. Her mama suggested we take the training wheels off. The little girl, wide eyed and be-smiled ... agreed.

Out came the wrench, off came the clackety wheels. One try, two tries, three tries go. The little girl was determined.

 And the little girl succeeded. Celebrations ensued. But not too gregariously 'cause that would be embarrassing. We're cool.

The mama watched and watched as the newly minted bicyclist rode and rode. Plans were made for cookie baking and stories to regale the family. After dinner they may then come outside to watch and cheer. Then we will give them a cookie.

Cookies are good for celebrations.

Wicked Good Dulche de Leche

 I heard a teen call something "wicked" the other day. It was a positive affirmation rather than a commentary on that which lacks virtue. I didn't really get it ... until last night. You see, I made something "wicked good."

A month ago or so I was in a specialty food store and picked up a $9 jar of Dulche de Leche (creamy caramel goodness). I managed to keep the drool in my mouth, but put the jar back ... 'cause $9?? Really? To my side was a lady who was apparently watching my caramel lust and commented to me: "You know, you can make that in a crockpot or something. I never done it, but my friend did and it was amazing. You should Google it." So I did.

Are you ready for this? You take a can of sweetened condensed milk (not evaporated milk!), take the label off, put the whole unopened can in the crockpot, cover it with water, set to low, and 'cook' for 10 hours. Let cool slightly before opening. Done.

Imagine my family's delight when we came home from swimming and cracked open a can of warm gooey caramel goodness! It's like magic. Is that wicked?

A Well-Balanced Diet

You've been eating your Kale Chips, right? Since you've been so good, I think you need to round out your diet with a little fruit. Nevermind the vehicle in which it's delivered, let's just focus on the fruit part of it.

Do you have this cookbook yet? Rustic Fruit Desserts is one of my all-time faves. It is utterly gorgeous in it's presentation and every single recipe I've tried has been praise-Jesus-worthy. This "Stone Fruit Cornmeal Upside-Down Cake" is helping us celebrate the end of the school-year tonight. I'm thinking we're going to have a gooooood time.

A No-Fuss Fancy Treat

 

 This basic biscotti recipe is a winner. Very simple and a good canvas for any yummy goody you want to add. (I drizzled w/ melted chocolate, but wouldn't lemon peel be divine?)

Biscotti is a classic accompanyment to tea or coffee and, since they freeze so well, nice to have on hand to serve to a last minute guest. (Or in my case today, to finish baking when the guests arrive!) Just make sure you are going to be home for a bit. While easy-pease, these treats require a bake, a cool, a slice, and a rebake.

No-Fuss Basic Biscotti 

Mix well:

• 1/2 c. canola oil

• 1 c. sugar

• 1 T almond or anise extract

Add in:

• 3.25 c. flour

• 3 eggs

• 1 T baking powder

If you wish:

• lemon peel, chopped cranberries, dates, pistachios, almonds.

Divide sticky dough into two lumps and fashion into squashed logs on a parchment lined baking sheet. Bake at 375 degrees for about 25 - 30 minutes. Cool for a bit and slice. Place back on the baking sheet and bake at 325 for about 8 minutes on each side. (Bake less or more depending on how crunchy you like your cookie!)

Fighting the Good Fight

 Other than the fact I've been coughing and hacking and sounding much like a chain-smoking, gravely-voiced secretary from the 60's named Pearl ... I'm doing much better. In fact, we are all doing much better. We are, once again, walking in an upright fashion, complaining about too-spicy toothpaste, and telling jokes about monkeys with indigestion problems. Totally back to normal.

And with 'normal' comes appetite! Having lost poundage during my unplanned fever/starvation diet of last week, my body is insisting that we fight back and fight back hard. We certainly can't risk losing the mom-bum we've worked so hard for, now can we? It's time for battle! It's time to take back those hard-earned love handles and stand up for all that is good and wonderful in this world! It's time to brandish our baked goods and and gird ourselves with butter. Yes, yes. Baked goods, my dears. Baked goods with excessive amounts of sugar and butter. This is a cause I can stand up for.

• Pack-the-Pounds-Back-On Orange Cookies •

Cream:
2 c. sugar
1 c. butter

Beat in:
2 eggs
1 c. sour cream
1 t. vanilla

Mix in:
2 t. baking powder
1 t. baking soda
1 t. salt
5 c. unbleached flour

Add:
2/3 c. orange juice
orange zest (half of a large orange)

Drop by teaspoonfuls onto cookie sheet and bake at 375 degrees for 10 minutes. Once cooled on rack, frost!

• Might-As-Well-Frost-Your-Bum Orange Frosting •

 Whip together:
6 T melted butter
1.5 t. vanilla
3 T orange juice (more if needed)
orange zest (other half of that orange)
2. 5 c. powdered sugar (more or less as needed for consistency)


**You could top with chocolate sprinkles if you don't like silky-orange frosting from heaven, or ... you could frost and then top with chocolate sprinkles. Yes. that sounds much more reasonable.

Plenty for the Freezer and Afternoon Playdates

My mother-in-law kindly brought over a large bunch of bananas the other day. Seems they ended up with over 3 dozen bananas when each member of their household managed to purchase some on the same day. That's a lot of bananas.

As the happy recipient of banana-overflow, banana bread was on the mind. I always like to make big batches when it comes to baked goods. They typically freeze well and it's nice to have something tasty on hand for surprise guests or late evening munchies.

Below is a favorite recipe that has been coddled and tinkered with and produces some mighty fine bread. Beware, however ... it makes a lot! You could easily halve this recipe. (And if you end up with just a smidge too much batter, use a mini-loaf pan (see above photo) and serve the cute loaf to little girls having a Friday afternoon playdate.

• Sweet Nest Banana Bread •

Blend together:
4 beaten eggs
2/3 c. buttermilk
1 c. canola oil
2-3 mashed ripe bananas

Mix in:
2 c. white sugar
1 c. brown sugar
2.5 c. unbleached white flour
1 c. whole wheat flour
2 t. baking soda
1 t. salt
1 t. pumpkin pie spice (or nutmeg and cinnamon)
1 t. vanilla

Pour into 3 loaf pans or 2 large loaf pans. Bake at 325 degrees for 80 minutes or 'til done. When cool, slice and place in freezer. Excellent toasted for breakfast with cream cheese!

Invention in the Kitchen

Jane wanted to make some cookies as an after-school snack for the two olders. I believe she may have the gift of hospitality, that girl. We pulled out the standard cookbooks and were left feeling uninspired. So, off the bookshelf came the golden-tome: Fannie Farmer.

Fannie's great. First of all, she specifies the recipe by order of operation. She only tells you the ingredients as you need them, so you add everything in the right order. Drives me nuts when recipes list all the ingredients first, but out of order! Fannie's method is much more logical.

 She also gives you a basic recipe then encourages you to try all sorts of variations and concoction to suit your present hankerings. We went for the basic sugar cookie (or "cooky" as the the old spelling used to be) and transformed them into "The Petite Orange Sweet Cookies" ... as christened by Jane. We substituted orange juice for milk, almond extract for vanilla, and tossed in a little nutmeg.

We also noticed that this recipe suggested that the yield would be 50 to 60 cookies! They weren't kidding when they said "arrange by teaspoonful onto cooky sheet." I guess our modern serving size has, indeed, drastically increased in size. While we only managed to downsize to about 35 cookies (how tiny can one make them??), I am now rethinking how big a cookie really ought to be ... or at least how much equals a serving size!

Hurry Back Home Choco-Rolls

Whenever I make crescent rolls, I always make a ton. They freeze so nicely and dress up most any meal.

Last week, Jane and I decided to make some of them into choco-rolls. Before rolling triangles into the crescent shapes, just add a few chocolate chips to the fat end of the dough wedge. Roll up, shake on some sprinkles, let rise, and bake for usual amount of time.

Serve warm as after school treat. Now that'll keep 'em happy to be home!

**What do you like to whip up to turn snack-time into party time?

Afternoon Happy Snack

Perfect to whip up in a pinch. Mix all together, slap in a 9 x 13, shove into oven, and slice into bars. Makes for very happy kids when served for an afternoon snack. Makes for very happy moms when served to herself with a cup of coffee!

• Grandma's Raisin Oat Bars •

Cream together:
1/2 c. butter
1/2 c. sugar
1/2 c. br. sugar

Beat in:
1 egg
1 t. vanilla

Stir in:
1/4 t. salt
1 t. baking powder
1 c. flour
1 c. oats
1 c. raisins
1/2 c. coconut

Butter a 9 x 13 pan and press batter into it. (Get your fingers into it! It's sticky!) Bake at 350 degrees for 18-20 minutes. Cut into bars.

Lucette Dreams Up a New Recipe

Little Baby Freezer Pies

I have been wanting to make these little freezer jar pies since last year! I thought they were too adorable when I first saw the idea. Little pies frozen and ready to pop into the oven whenever the hankerin' hits! Maybe for last minute guests or as a Christmas hostess gifts? 'Cause really. Who doesn't like pie?

I decided to use apples and cranberries, but I'm sure you can use any fruit in season. Just chop up and toss with some sugar, flour and spices. Done in a snap. In regards to the crust, however, I tried pressing the pie dough all around the insides of the jars so it would have a crust like a real pie. It worked, and I'm sure it will taste yummy, but after the second jar, I decided it took too much time. So, in went the fruit and on went the top crust, cobbler style. Ahhh. Much easier.

Here you'll find the basic recipe. Naturally, you can adjust. Add more dry ingredients if you have more fruit. Using really juicy, sweet fruit? Use less sugar and more flour to thicken. You get the idea.

• Little Freezer Jar Pies •

4 c. fruit (I used chopped apples and cranberries)
.5 c. sugar
1.5 t. pumpkin pie spice (or cinnamon & nutmeg)
2 T flour

Mix together, spoon into small canning jars, dot with a smidge of butter and place crumb topping or pie crust on top. (I just rolled out dough and used the screw top jar lids to cut circles out.) If you use pie crust, be sure to use a knife and cut little slits to let the steam escape. Screw lids on tight and pop in the freezer.

When ready to bake, remove lids, place on cookie sheet (to catch the drips) and bake at 375 degrees for about 50-60 minutes (or 45 minutes if not frozen).



And if you have any extra ingredients? Place in ramekins and bake up for dessert tonight! No delayed gratification required.

For the Love of Buttermilk

I've mentioned my recent obsession with buttermilk. Such tangy richness! I'm finding that you can sneak it into all sorts of recipes, but the ol' standards, pancakes and biscuits, always turn out beautifully.

Tonight we're having some Leek & Potato Soup and a nice piping hot batch of Buttermilk Biscuits. These are so easy-peasy because I don't bother with the rolling and cutting. Just mix 'til combined and drop onto pan!

Mmmmm ... pass the butter and jam, please!


• Basic Biscuit Recipe •

Mix together:
2 c. flour (a mix of ww and white is nice)
3 t. baking powder
.5 t. cream of tartar
.25 t. salt
2 t. sugar (or a squirt of agave or honey -- but add at end since it is wet) 

Mix/cut in 'til combined and crumbly:
.5 cup butter, cut into small cubes 

Add all at once and stir 'til just combined:
2/3 c. milk

Drop batter onto baking sheet (use parchment paper, if you have it for easy clean up) in nice big, sticky blobs. Bake at 450 degrees for 10-12 minutes. Makes 12.

** Buttermilk Biscuits -- add .25 t. baking soda and substitute .75 c. buttermilk for the milk.

** Cornmeal Biscuits -- use only 1.5 c. flour and add .5 c. cornmeal and 1 t. ground sage.

A Last-Minute Baking Miracle

I had an "Eeeks" moment this morning when I realized that I had completely forgotten to prepare the scones I'd volunteered to bring to morning bible study. I hate it when I do that.

I'd already spent my dawning hours racing around with a wet shower-head, making breakfasts, making lunches, checking homework, and frenetically telling kids to "Hurry, hurry ... Eat! Brush! Shoes! Get in the van!!" Not to mention snapping at my poor husband when he offered to make me coffee. Because really, I can't be expected to know whether or not I want coffee! Sheesh. Not one of my shining moments.

Fast forward through a carpool drop-off at school and spastic blow-dry session to fix my aforementioned shower-head ... I remembered. Scones. Bible study. Less than an hour.

After a quick mental inventory of what I had in the fridge/cupboards and a peek in my trusty cast iron cookbook, I managed to toss together a version of buttermilk scones. And when I say toss, I mean almost literally tossed together. It was slapdash blur of combining, mixing, and substitutions.

Had some chopped dates but not the currents. Had a lemon but not an orange. No time for rolling out and cutting, so just pat it into the pan. From first toss to pulling out of the oven? 30 minutes. Wowzers, I love this recipe! And I love my cast iron pan.

I yanked the crazy hot pan out of the oven and set it on the floor of my mom-mobile to cool as we sped off for bible study. Once we arrived it had cooled just enough to be cut into wedges right in the pan. Yippee!

Okay. I'm better now.

• Slapdash Buttermilk Scones •

Mix together:
3 c. flour
1/3 c. sugar
2.5 t. baking powder
.5 t. baking soda
.75 t. salt

Mix/cut in 'til well blended:
.75 c. butter

Add:
citrus zest
.5 c. dates (or cranberries, raisins, currents, etc.)

Pour in and mix 'til just blended:
1 c. buttermilk (I'm sure milk would work fine, too)

Butter up your cast iron skillet and press batter into pan. If you've got it, sprinkle on some turbinado sugar for sparkle and crunch. Toss into 400 degree oven and bake for 20 minutes or 'til golden. Grab some pot holders, snatch out of oven, and drive off to your next event! Hurrah for baking miracles!