Plates and Places

Recipes

Friday, October 1, 2021

Bring on cozy with seasonal home decor

There’s something inherently romantic about fall - the crackle of an outdoor fireplace, the twinkle of candlelight, and a big comfy throw to lessen the evening’s chill. As the air turns cooler and we reach for our favorite sweaters, let’s turn those clocks back and get cozy.




Here are five décor ideas to bring comfort and warmth into your home.


For seasonal color, add cozy textiles in warm, rich hues like amber, moss and gold. Change out table runners, pillows, throws and area rugs.




Apply texture. Include a mixture of elements in your décor such as warm wood pieces, metal accents, neutral pottery, and beaded items.





Branch out with seasonal foliage. Dried, fresh or faux stems are a great way to transition your home from summer to fall.



Set the mood. Light scented candles in fragrances like apple, clove, teakwood or pumpkin. A string of fairy lights provides a subtle shimmer to a bowl of pumpkins or potpourri.





Hang a wreath on it. Nothing says ‘welcome to our home’ like a beautiful wreath on the front door. For an extra inviting touch, hang one over a mirror in the foyer or on a window above the kitchen sink.




I hope these tips provide a bit of inspiration to bring that cozy vibe into your home this season.

Friday, May 28, 2021

A Trio of Dishes Inspired by Springtime Stroll Around Paris

Recently while sifting through some photo files, I came across pictures from our trip to Paris back in 2013. Our journey exploring the streets of the City of Light seemed like just yesterday. How could it possibly have been eight years ago? 



I remember the anticipation leading up to our trip – we had about three months to prepare for this maybe once-in-a-lifetime adventure. I say maybe because, who knows? 

 

At the time, I knew a handful of French words like croissant and baguette. Then I found a fun, French language app and played its learning games every day till our departure. My hard work did not go unnoticed. My perfect pronunciation of Bonjour even fooled a Paris shop owner, “Excuse me, madam. I thought you were French,” she apologized. 

 

 I am still amazed by how much we were able to experience in just one-week’s time. We visited landmarks such as the Notre Dame Cathedral, the Eiffel Tower, the Arc de Triomphe, and the Sacré-Coeur Basilica in Montmartre; gazed at fine works of art at the Louvre; toured The Palace of Versailles; explored the medieval city of Provins; and shopped along the Champs Élysées. We even stumbled upon the famous cookware shop, Dehillerin, which Ina Garten mentions in her book “Barefoot in Paris.”


Which brings me to the fabulous world of French food and drink. The most memorable were items or dishes we found in cafes and patisseries while out and about - fruited or chocolate crepes, warm quiche Lorraine, and freshly baked baguettes slathered with butter and served with a lovely glass of Bordeaux.


Here are recipes for three of my most memorable French dishes. Bon Appetit!




Warm Goat Cheese Salad
Although quite simple, this salad appeared elegant when placed atop a white cloth covered table in a small French café. The salad is lightly dressed but is highlighted by the creamy, warm goat cheese over crispy baguette slices. Here is how I recreated the dish at home.

Serves 4 
1 fresh baguette

Extra virgin olive oil for brushing
12 slices goat cheese, chill well before slicing

Fresh and colorful salad greens for 4
Olive oil
Balsamic vinegar
Sea salt
Freshly ground black pepper

Heat oven to 400 F. Slice 8, half-inch thick pieces from a baguette.

Brush both sides of baguette slices lightly with olive oil. Top each slice with a cheese medallion. Bake for 10 minutes or until bread is golden and cheese is soft. 

Divide greens onto four plates, drizzle with olive oil and vinegar. Top each salad with 3 baguette/cheese slices.  Sprinkle with salt and pepper. 

(Recipe by Jennifer Ruple)



 

Croque-Monsieur
Similar to a hot ham and cheese sandwich but so much more. The croque-monsieur is a staple menu item at cafés in Paris, think about a cheeseburger in the U.S. A creamy béchamel sauce is layered over bread and ham slices, topped with more sauce, sprinkled with Gruyère cheese then baked until browned and bubbly.

Serves 6
12 slices sandwich bread
3 ½ cups béchamel sauce
18 slices good-quality ham
¾ cup freshly grated Gruyère cheese

Béchamel Sauce
½ stick butter
¼ cup flour
4 cups cold milk
Freshly grated nutmeg
A touch cayenne pepper
Sea salt and freshly ground white pepper to taste

Heat oven to 350 F. Lay a slice of bread on work surface. Spread a layer of béchamel over the slice, then place two slices of ham on it.

Add a second layer of béchamel, then place another slice of bread on top, pressing lightly on it. Place another slice of ham on it, then spread a generous layer of béchamel on the ham.

Repeat with remaining ingredients to make six croque-monsieurs and place them on a baking tray. Sprinkle the Gruyère over them and press it lightly into the béchamel so that it sticks well. Bake for 15 minutes.  

For the sauce, gently melt the butter in a small heavy-based saucepan over low heat, then add the four. Stir with a whisk and cook gently for two to three minutes to make a roux.

Pour the cold milk into the roux bringing the sauce to a boil over medium heat, whisking continuously. When the sauce comes to a boil, lower the heat and simmer gently for about 10 minutes, stirring sauce frequently.

Season to taste with salt, white pepper, nutmeg and cayenne.

(Recipe adapted from Michel Roux, Taste of France magazine)




Pear Clafoutis
The first time I had this custardy, fruity dessert was actually not in Paris. It was at a fabulous French restaurant in Santa Fe, New Mexico, named Clafoutis! The cafés namesake dessert is offered with a variety of fruit fillings.  
 
8 servings
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 ½ cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
¼ teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners sugar

Heat oven to 375 F. Butter a 10 x 1 ½-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1/3 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the four, cream, vanilla extract, lemon zest, salt and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.

(Recipe from Ina Garten, Barefoot in Paris)

 

 

 

Sunday, February 21, 2021

Winter Warm Up: Chicken Cacciatore with Parmesan Cheeseballs

When hearing the word cheeseball, we tend to think of something one would spread on a cracker. This recipe is not that. Rather it’s a recipe for Parmesan Cheeseballs, which is similar to how my Italian grandmother would make them. Basically she would roll Parmesan cheese, eggs, bread and spices into balls; brown them in olive oil; and simmer them in a red sauce.

Chicken Cacciatore with Parmesan Cheeseballs


My grandmother would sometimes make cheeseballs to accompany dishes like chicken cacciatore or veal stew – no pasta required. Other times they were simply added to the giant sauce pot, along with meatballs and Italian sausage, she would make on weekends and holidays.

    

When my grandmother was growing up, her mother would make cheeseballs in place of meatballs on Fridays when the family did not eat meat. “You either loved them or you didn’t,” she reminisced.


While this dish was derived out of necessity, it was very creative in that it took simple, pantry ingredients and turned them into a hearty and satisfying meal. That concept is what makes Italian food so desirable. 


My grandmother isn’t cooking much these days, but I am so grateful to have her direction so I can carry on one of our family’s culinary traditions. Here I present Parmesan Cheeseballs over a bed of Chicken Cacciatore. Again, no pasta required.






Chicken Cacciatore with Parmesan Cheeseballs
4-5 servings



Sauce and Chicken

24-ounce jar Rao’s Tomato and Basil sauce
8-ounce can tomato sauce
1 red or yellow bell pepper, sliced
½ cup dry red wine
1 quart white mushrooms, sliced
2.25 ounce can sliced black olives
1.5 pounds boneless chicken breasts
Flour for dredging
Olive oil for browning
Fresh Italian parsley for garnish


Parmesan Cheeseballs
8 slices day-old Italian bread, crusts removed and torn
into small pieces
3 ounces freshly grated Parmesan cheese
¼ cup Italian seasoned breadcrumbs
2 eggs
3 tablespoons Italian parsley, chopped
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon ground pepper
Olive oil for browning


In a large sauce pot, combine tomato sauces, pepper slices and wine. Bring to a boil. Then reduce to a simmer.


Cut each chicken breast into 3 large pieces. Dredge in flour.


In a large skillet, heat olive oil. Add chicken pieces and brown on each side. Add to sauce.


While sauce and chicken simmer (about 30 minutes), make cheeseballs.


For the cheeseballs, combine bread, cheese, eggs and spices in a large bowl. Roll mixture into 12 balls.


In a large skillet, heat olive oil. Add cheeseballs, turning often to allow even browning.


Add cheeseballs, mushrooms and black olives to sauce and allow to simmer at least 1 hour. The cheeseballs will absorb the flavors from the ingredients in the sauce.


Ladle into bowls and garnish with chopped Italian parsley and grated Parmesan cheese.


(Recipe by Jennifer Ruple and Ann McGrath)




 

Thursday, February 11, 2021

Strawberry Hearts Cakelets

More sweets for your sweeties. This cakelet recipe was adapted from a strawberry cake recipe that was given to me by a co-worker years ago. I’ve since adapted it for cupcakes and now for cakelets. I couldn’t resist after finding this sweet little heart-shaped pan recently at Target. Recipe makes 8 cakelets.



Strawberry Hearts Cakelets

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

3 large eggs

1 cup vegetable oil

1 cup sugar

3-ounce package strawberry gelatin

½ cup buttermilk

10-ounce package frozen strawberries, thawed

½ tablespoon melted butter for brushing pan


Strawberry Frosting

¼ cup butter, softened

1 pound confectioners sugar

1/3 to ½ cup juice drained from strawberries






Heat oven to 350 F. Using a pastry brush, generously coat pan with melted butter and flour it.


In a medium mixing bowl, combine flour, salt and baking soda. Set aside.


In a large mixing bowl, whisk eggs. Add oil sugar, gelatin and buttermilk. Stir vigorously until well blended. Add the flour mixture and blend.


Drain 1/3 to ½ cup of juice from strawberries and reserve for frosting.


Fold strawberries into batter. Pour batter into wells of the cakelet pan to ¾ full.


Bake 24-26 minutes or until a toothpick inserted into the center comes out clean.


Allow cakelets to rest in pan for 5 minutes. Transfer to a wire rack and allow to cool completely before frosting.


For the frosting, combine butter, confectioners sugar and strawberry juice. Beat until creamy.


(Recipe adapted from cooks.com) 



Thursday, February 4, 2021

Slow Cooker Valentine's Day Candy

If you’ve ever wanted to try your hand at making candy, this slow cooker method is a great way to get your feet wet.  The recipe is so simple, and the results are delicious. The slow cooker does all the work – it is literally a dump it all in and stir.






I first made slow cooker candy over the holidays in a chocolate version. They were a hit with family and friends, so naturally, I began thinking about making another batch for Valentine’s Day.


This go around, I used white chocolate ingredients. The white chocolate version is equally scrumptious, even more so for white chocolate lovers.







Valentine's Day Slow Cooker Candy

1 pound dry roasted peanuts

1 pound vanilla almond bark

6 ounces white chocolate chips

4-ounce bar of white chocolate

Small paper candy cups, size 4

Sprinkles of your choice


To a slow cooker, add all the ingredients (except the sprinkles). Cover and set the temperature to low. 


Allow the mixture to cook for 30 minutes, then stir it every 10 minutes until the chocolate is completely melted. It should take about 1 hour total.






Once mixture is melted, spoon into candy cups. 






Decorate with sprinkles immediately and allow chocolate to set.





Have a Happy Valentine's Day!

Sunday, January 17, 2021

Score Big with Spicy Pigs in a Blanket

Regardless of the winning team, you’ll be the MVP when you serve Spicy Pigs in a Blanket. Typically made with crescent roll dough, these little piggies get an upgrade to first class with a puff pastry crust. They’re golden brown, flaky and have just enough heat from the cheese and jalapeño slices. Give them an extra layer of flavor by dipping them in a tangy, whole-grain mustard. Go team!  




Spicy Pigs in a Blanket

Makes 16 hors d’oeuvres

1 sheet frozen puff pastry, thawed

16 miniature cocktail sausages

2 slices pepper jack cheese, each cut into 8 pieces

16 jarred pickled jalapeño slices

4 tablespoons (½ stick) butter, melted
  
Whole grain mustard for serving

Cook’s note: if you’re not a pork fan, try making these with a kosher-style frank, made with chicken and beef such as Aaron’s Best.






Heat oven to 375 F.


Lay the puff pastry sheet flat and cut into four equal pieces. Then cut each piece into four strips.


Cut a slit across the top of a sausage. Fill it with a piece of cheese, lay a jalapeño slice on top, and place it at the end of one of the puff pastry strips. Roll it up snug. Lay it on a sheet pan and repeat to make the rest.


Brush the tops with melted butter. Bake until golden brown, 20 to 22 minutes.


Allow them to cool slightly, then serve with whole-grain mustard.


(Recipe adapted from Ree Drummond, The New Frontier, 2019)


Check out more fan-favorite Super Bowl Party recipes.


Sausage and Green Chile Crescent Squares

Sausage and Green Chile Crescent Squares and Italian Stromboli

https://somedaycowgirl.blogspot.com/2020/01/take-home-trophy-with-savory-super-bowl.html


Pepperoni Pizza Pinwheels


Pepperoni Pizza Pinwheels
https://somedaycowgirl.blogspot.com/2018/01/super-bowl-snacks.html



 

  

Monday, January 11, 2021

Say Oui! to Lemon Madeleines

There’s something about citrus that just screams fresh and new. Particularly lemons, their delightfully refreshing sweet and tart qualities imbue the feeling of clean, especially around the kitchen. It’s that citrusy scent that seems to wipe away the old and make everything new again. Isn’t that what we’re going for in 2021?





For my first post of the year, I wanted to make something with those fresh and clean characteristics – no chocolate, no sprinkles, and absolutely no salted caramel, just simple, French-inspired Lemon Madeleines. 


I hope you enjoy these delicate and airy butter cakes. 

  

Bon Appetit! 





 

Lemon Madeleines
1 madeleines pan
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
2/3 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 large egg
1 egg yolk
½ cup unsalted butter, melted
1 tablespoon lemon juice
¼ cup vanilla yogurt
Confectioners sugar for dusting


Heat oven to 325 F. Lightly coat pan with baking spray. In a small bowl, stir together flour, baking soda and baking powder.


In a medium bowl, combine sugar, lemon zest, vanilla, egg, egg yolk and butter. Stir in flour mixture, lemon juice and yogurt, mixing just until blended.


Using a tablespoon, fill pan cavities with rounded tablespoon of batter. Bake 10-12 minutes, until lightly browned.


Cool 2 minutes in pan. Invert onto cooling rack and cool completely. Wash and prepare pan; repeat with remaining batter. Dust with confectioners sugar just before serving. Makes about 2 dozen cakes.




(Recipe from Nordic Ware)