Low and Slow with a French Twist

June 22, 201321 Comments

Hi everyone! The road warriors have returned. We had a fabulous road trip across more than 1,500 miles. We began with a “five on the clock” as Mr. N would say. Which means we were up and getting ready with a “four on the clock.” Or getting up in the middle of the night as Miss A declared.

The day before and the first day of road trips are my favorite. The packing, the anticipation, the waking up bright and early (the only time I like to wake up early), the excitement, the buzz around the house…it’s exhilarating.

We had a great time visiting friends (more on that to come), going to museums, amusement parks, wineries and just generally lying low and taking it slow. It was perfection. No phones, no emails (at least as they pertained to work) and no texts. How often does that get to happen?! Certainly not often enough.

It was pure family time and pure fun. The kids have gotten older since our last road trip this direction, even since our last road trip. As we know, time flies. Miss A is certainly going through a new developmental stage and Mr. N literally aged on this trip (more on that to come).

But before I get to those fun little tidbits and while I get all our vacation pictures organized, we thought we’d share another French recipe with you all. Can you tell we’re enjoying our little foray into French cuisine! Well, who wouldn’t?! So like our trip, this recipe is one that you’ll want to cook low and slow. It’s a slow cooker twist on a traditional French Provençal vegetable stew – Ratatouille.

I believe we adapted the recipe from a Better Homes and Gardens dish, but truthfully I don’t remember and I can’t find the recipe that I used. It came on vacation with us (as I had intended to post this while we were away), but it either didn’t make it home or it’s lost somewhere in a suitcase. In any case, we used traditional ratatouille veggies – eggplant, onion, tomato, pepper (we chose red) and zucchini.

Along with our veggies we used garlic, tomato sauce, salt and pepper, oregano and herbs de Provence.

Everything was simply tossed into the slow cooker and set on low to cook for 5 hours.

All told, the only real time you spend cooking this dish is the time it takes you to chop the veggies. Not to mention there’s only one pot to clean at the end! This is my kind of weekday meal for sure.

Now there are many ways to serve ratatouille. It can be a served as a side dish or a main course. It can be served over rice, bread or pasta. It can even be served on its own as a stew.

The veggies will shine regardless of how you serve the dish. As for us, we wanted a little protein with the meal, so we served ours over omelets.

It was a fresh, flavorful and rather healthy meal. Mike and I both feel omelets are a great way to load up on veggies.

I gave the slow cooker ratatouille 3 spoons. As many of you know, I’m a picky veggie eater, but I’ll gladly eat them this way and feel good about it. Mike, however, would have preferred the ratatouille over rice. He enjoyed the stew, but felt it really needed a carb to go along with it. So he only rings in at 2-1/2 spoons.

As for the kids, well, we let them skip this one. They’ve tried enough dishes to know they don’t like eggplant, peppers or tomatoes…yet. I’m still holding out hope they’ll develop a liking for them though, but for now it’s a bit hard to hide the veggies in the ratatouille. They did enjoy watching the movie, Ratatouille, on vacation though. I suppose that counts for something. 😉

Print this recipe: Slow Cooker Ratatouille

We’ll be back next week with our vacation highlights and then onto a few more fun recipes, followed by our traditional summer celebrations. Have a great week everyone!

Spoiler Alert: Miss A has become obsessed with farms and farm life.

Spoiler Alert: One (or two) of those celebrations might involve a birthday!

A Devil of a Good Time

June 9, 201341 Comments

Hi everyone! As we mentioned in our last post we were preparing for some fun. Well, this week we are off to our neighbor to the North to meet some new friends and enjoy some family time. Yep, it’s another road trip; although not quite as epic as the one a few years ago that took us to many of the same places.

So while we are away, you’ll forgive us for not checking in on many of your wonderful blogs. We’re going to unplug for a short time and recharge. We’ll be back next week with another French recipe and hopefully some great vacation stories to share.

Until then, we thought we’d share this little non-recipe of a recipe with you. It was a HUGE hit in our house and it just happens to involve lobster which is reminiscent of that trip a few years back. Just search “lobster” on our site and you’ll see what we mean.

We took a basic deviled egg recipe – hard-boiled eggs, add the yolks to a bowl, and mix them with Dijon and mayo. This time we then added a bit of dill, some Champagne vinegar, diced shallots, and of course some chopped up lobster. (We had claws on-hand after a tasty special at Costco.) The measurements on today’s recipes are approximates. You can easily adapt this to your own taste preferences.

Once the mixture was added back into the egg whites, we topped them with a pinch of truffle salt, some chives and a sprinkling of paprika (regular, not smoked, as we didn’t want to diminish the taste of the lobster). Now you can see why these were such a hit.

Mike and I both gave them 4 spoons. Hands-down. No questions. Miss A gave them 100 spoons. I have never seen her eat so much of a non-dessert food in my life. I’m not kidding. She put these little devils (pun intended) away! But Mr. N, he insists on saying they were 3-1/2 spoons….despite also devouring them and fighting with his sister over the last one. Hmmm. I’ve determined his vote is due to either not wanting to appear as a conformist, or that it wasn’t dessert and therefore doesn’t deserve a 4 spoon vote.

What I’m trying to say, is that you may as well consider this one of the rare 4-spoon all-a-rounders. Now do you think I should add it to our index page for four spoon dishes. Hmm…

I’ll ponder that while we’re away. Enjoy your week everyone! Print this recipe: Lobster Deviled Eggs

Fake Trophies

June 3, 2013June 3, 201343 Comments

Whew! What a week. We made it through the end of the school year insanity. Miss A has successfully finished preschool and next year will be a full-time kindergartener (I get teary just thinking about it.). And Mr. N is off to 4th grade; although rather reluctantly as he will very much miss his teacher from this year. I have a feeling she will be one of those that he will remember his whole life.

Then this weekend we had yet another performance. This time it was Miss A’s turn.

She completed another year of gymnastics (she’s been in for a few years now) and this year she got to perform in the program’s version of the “Olympics.”

She was so excited for her big day. Nana and Papa came, as did Grammie and Boom Boom (my dad as he’s referred to by the kids) and my aunt and cousin (who Miss A adores) came to see her big day. She was a regular ham for the audience as she waited her turn (apparently a flare for the dramatic runs in the family)…

And then it was utter focus and determination.

She even made it up to the ceiling on her rope climb which ceases to amaze me.

It was such a fun afternoon and Miss A was so happy. Although she was quite concerned that her trophy was “fake.” I think she was expecting a real gold medal. The plastic variety was rather a disappointment. Ha!

And there’s no rest for the weary. This week we have summer activities starting and then we’re preparing for a bit of fun. Why is it that fun always requires so much preparation? Ah well, that’s why we have tasty desserts to get us through and make up for “fake” trophies. So this week we bring you a few French dessert treats – Sables (butter cookies) and Mousse au Citron (lemon mousse). We’ll leave the French chocolate delicacies to the masters – and those that like chocolate. 😉

We borrowed our recipes from Joy of Baking and Saveur and didn’t really deviate. The only real difference was in the shape of our sables. From what we read, and if you are an authority on the matter feel free to tell us otherwise, traditional sables have a fluted edge and are circular. Ours, however, are not fluted, nor are they circular.

Both recipes are very easy to follow. The biggest thing to remember is to have enough time set aside to chill your lemon curd. We made our cookies while the curd was in the fridge.

Ah yes, and the cookie dough must have time to chill as well. Really that is the only time consuming aspect of these two desserts.

How do you like our shapes? You may recall the dragon fly from our adventure with Mongolian cookies.

We served ours together and the butter cookies went nicely with the tangy lemon mousse. They can also easily be served separately. The kids enjoyed eating the cookies throughout the week. And look who tried to sneak into the photo shoot! Another ham for the camera? Or just after some of that creamy decadence!

As for how they ranked? Well, the sables were right on the mark. They are exactly as you imagine butter cookies. The kids enjoyed them more than Mike and I though. We prefer a chewier and softer cookie. Mr. N and Miss A ranked them 3 spoons and 9 spoons, respectively. Mike gave them a 3 spoon vote because he thought they were perfectly executed. I gave them 2-1/2 because while good, they just aren’t my kind of cookie.

The mousse, which shouldn’t be a surprise given our obsession with lemon bars, went over much better across the board. The mousse is wonderfully tart and full of fresh lemon flavor. It is, however, a heart attack in a cup, so we didn’t eat very much. Just enough to know we loved it! Mike ranked it at 3-1/2 spoons, Mr. N and I gave it the full 4 spoon vote and Miss A, returning to our normal scale gave it 3 spoons. She liked the cookies better – and at least these weren’t fake!

Now don’t worry, these desserts don’t end our French cuisine adventure. We have a few more recipes in store, but we may bounce around a bit first. Until then, should you want the recipes here you are: Mousse au Citron and Sables. We’ll be back next week with a simple, but delicious treat. Have a great week everyone!

Thyme for Leeks

May 27, 201357 Comments

Happy Memorial Day to our U.S. friends. Isn’t it glorious not to have to work today! Mike, the kids and I are certainly enjoying it – even despite our dismal weather. In fact, Mike has had the smoker going since the wee hours. If that smokey aroma can’t lift your spirits I don’t know what will!

So while Mike tends to the smoker, it’s back to French recipes. Today we’re going to share with you the recipe for roasted leeks which we prepared to go with our coq au vin. Prior to making this recipe we had only used leeks in preparing soups and risottos. We had never made a dish that featured the veggie front and center, and we were eager to taste the results (Well, at least Mike and I were eager – they are veggies after all.).

First we sliced the leeks lengthwise, rinsed them down and gave them a bath. They are dirty little buggers, so don’t skip this step.

After they were good and clean, we placed them cut-side down in two small baking dishes, then tucked some fresh thyme sprigs throughout the dish.

Next we whisked together some olive oil, Sauvignon Blanc and water with a touch of Fleur de Sel (sea salt). We were fortunate to have some authentic French sea salt from Anneli who lives in France and cooks some amazing French dishes over at Delicieux. The salt was our surprise gift in last year’s Secret Santa hosted by Charles at Five Euro Food (who also lives in France and has some great French recipes on his blog).

After whisking the wine and oil we poured it over the leeks and tossed on some minced garlic for good measure.

We then covered the leeks with foil and roasted them in the oven for 45 minutes at 375F. In the meantime, Mike and Miss A sliced some French baguette for us which we brushed with olive oil and toasted in the oven for about 10 minutes (with the leeks).

After the leeks finished roasting (and were tender to pierce with a fork), we tossed them in the broiler to brown for 2 to 3 minutes, watching them closely. Once done, we removed them from the oven and dusted them with Parmesan.

To serve the roasted leeks we placed them on the slices of toasted baguette and drizzled a delightful dressing over the top. The dressing was a simple mixture of olive oil, Champagne vinegar, garlic, mustard, honey, lemon juice and salt and pepper.

As many of you know, I’m rather picky when it comes to vegetables. So when I say that I really enjoyed these, that’s saying something for a veggie dish. I gave them a solid 3 spoons. Mike liked them too, but being a less picky veggie eater than myself, he said he would have preferred asparagus and only gave them two spoons.

The leeks were sweet and tender, and they were absolutely delightful on the toast with the dressing. The toast brought some texture and the dressing, combined with the seasonings from the leeks made for that salty sweet combo. My feelings aside, they still tasted like vegetables, so they were not a hit with the kids. Miss A ranked them at 1 spoon and Mr. N at 0 spoons. They did eat the toasts up though.

As we mentioned, we served our leeks with our coq au vin for a deliciously French dinner.

Since we often feature these dishes and meals in an appetizing little set-up, today I thought you might enjoy a more authentic view this time. Our actual table is a bit less fancy than the photos (but no less delicious – most of the time).

And speaking of views, we’re going to join in Miss C’s backyard photo challenge. It has been so much fun to see the different backyard views from around the world. So here’s our little suburban backyard:

As much as I detest the suburbs, I do love our backyard space (and our neighbors!). This little area under our magnolia tree becomes our living room in the summer. On weekdays I often bring my work outside; and on the weekends, we play outside, read outside, get together with the neighbors for impromptu BBQ’s, and definitely eat outside. It’s by far the best part of our house.

Incidentally, Miss A and I also had the opportunity to visit Miss C’s backyard, and what a backyard it is! We had such a wonderful day and Miss A (and I) made some memories that will last a lifetime. We’ll share more on our visit to Farmy in a few weeks. Until then, we’re going to spend a few more weeks in France (well at least cooking from France) since we learned it’s such an integral part of our history. Besides, who wouldn’t want to stay in France! Yum! Cheers and enjoy the week. (Miss A certainly enjoyed playing with Ton Ton!)

Print this recipe: Roasted Leeks

Vive Le France!

May 20, 2013May 20, 201339 Comments

Hi again! We’re back with our new international cooking destination courtesy of Miss A. Usually when it’s her turn we pull the big Atlas book out and she flips around to find a page she likes – more often than not it involves the color pink. This time the big book was not consulted. She was sure of her pick – France. I asked her if that was really what she wanted, and didn’t she want to look at the big book…nope, France.

Talk about an intimidating choice. I mean French food. It’s among the most revered cuisines around the world, there are many, many phenomenal French cooks, but perhaps most intimidating of all, my family roots can be traced back to the Rhine River area of France and I have not once made a French dish.

I didn’t really know about my French history until Mr. N was required to research our heritage for school. We started by consulting the extensive family tree that was fortunate to be in my Grandpa’s possession. If you trace the roots on our branch through many generations we end up at Daniel and Mary Fierre in 1685. After doing a little digging we discovered the following:

Maria Warenbauer [Marie de la Warenbau, Marie de la Warrembere, Mary Warrenbur] was born about 1650 possibly in France. She died 1716 in Pequea Valley, Lancaster (then Chester) County, Penn. Maria married Daniel Feree, a Descendent of Robert Ferree who in 1265 founded noble family at Forchamps known variously as LeFerre, Ferree, Ferrie, Fuchre, Fierre, Firre and Ferie. Daniel was a wealthy silk manufacturer who located at Landau, France, along Rhine River, where some and perhaps all of his six children were born. After the revocation of the Edict of Nantes in 1685 by French King Louis XIV, the family fled to Strasbourg, Alsace. Later, they moved to Steinwiel, Bittingheim. Daniel was born c.1650 in France and died early 1708 in Bittingheim. After the death of her husband, Maria and Matthias Schliermacher led a group of 54 Huguenot and German Calvinists from the Palatinate, where they were in danger from the soldiers of French King Louis XIV, to Holland and then London. Reaching London in the summer of 1708, she went to see William Penn about buying land in Pennsylvania. Penn arranged for her to have a private audience with Queen Anne, who then recommended the members of the group be given naturalization status. Mme. Ferree’s group bought 4,000 acres from Penn in the Pequea Valley in Lancaster County. Ferree family joined party of Rev. Joshua Kocherthal and set sail 10-15-1708 on “The Globe,” arriving in New York 12-31-1708. They then went up Hudson River valley to Esopus (Kingston) and nearby New Paltz, site of a Huguenot settlement where some of the group had relatives, including Maria’s son-in-law, Isaac Lefevre, two of whose uncles, Simon and Andries Lefevre, had been among the founders of New Paltz, N.Y. They stayed there until the spring of 1712 while their Pennsylvania land was being surveyed. That done, they moved to what became Lancaster County.

We even discovered a reunion website and a cemetery. At this point I’m wondering why I’ve never cooked any French food! Better late than never I guess, so we bring you Coq au Vin (Chicken in Wine).

For this particular recipe, we adapted several versions of the dish we found online, all of which were based on Julia Child’s version. We started by crisping a bit of bacon which was then removed and set aside. Next we tossed in the chicken and pearl onions to brown on both sides. We also poured in a touch of Cognac.

Once the chicken was browned, it was time to add the Burgundy, chicken stock, garlic and herbs.

Now if we had read Charles’ post before cooking our coq au vin, we would have tied our thyme, rosemary and bay leaves into a little bouquet (or even made a sachet) to make it easier to discard them after cooking. C’est la vie.

After the chicken cooks in the wine for a bit it is removed, along with the pearl onions and set aside. (This is also the point the herbs are discarded.) Then the mushrooms and bacon are added to the pot and brought to a high heat. After stirring in a bit of flour, the sauce is left to reduce by 3/4’s.

Lastly a bit of butter is melted in the sauce and the chicken and onions are once again incorporated.

The final dish was then served to our hungry crowd (the aromas were killing us!).

Well, I have one word for you – délicieux. The chicken was tender, full of flavor and a total crowd pleaser. Even Mike, who has often said, “It’s good, but it’s just chicken,” gave this recipe the coveted 4 spoons! (So did I.)

Mr. N and Miss A were both happy with the taste of the chicken and each ate two pieces. The mushrooms were a bit too much for them to get around though. While they have been eating mushrooms hidden in ravioli or other creative dishes, it’s hard to hide the mushrooms in coq au vin. Remarkably they both still came in with a 3 spoon vote. I’d say that’s some good chicken!

I wonder if our French ancestors would be proud. We were for our first attempt at la cuisine. In fact I’m certain it won’t be our last French meal in this house! However, before we move on we’ll share the recipe for the side dish we enjoyed with our chicken (and of course the dessert!).

Until then, if you’d like to try your hand at a delicious French meal print the recipe: Coq au Vin

Red, White and BBQ

May 13, 201344 Comments

Don’t you just love a good rivalry? Growing up we had some intense baseball rivalries in the family. Dad is a Cubs fan. Period. My sister and I, well naturally we grew up as Cub fans. Grandma, on the other hand, is a Cardinals fan. It was understood in our house that the Cards were the arch-enemy. I still remember my dad’s t-shirt, “I root for two teams. The Cubs and whoever plays the Cardinals.” To this day, family visits are still full of all kinds of Cubs/Cards gifts and lots of competitive banter.

Then there was my mom’s side of the family. Die hard White Sox fans. Grandpa got a few Sox fans out of his kids and grandkids, but not in our house (mom often remained silent on the subject). And my Dad doesn’t even regard the Sox as legit. This of course led to several lively discussions throughout the years. Then I married Mike…another die hard Cubs fan. (Lucky for him!) Mike jests with Mr. N and Miss A that you can’t like the Sox because they’re crooks (referring to the 1919 “Black Sox Scandal”). Yes, Cubs fans’ memories go back that far (insert Cubs’ World Series reference here).

And despite one little scare when Mr. N was 3 or 4 and insisting he was a Cardinals fan, we have so far successfully raised two Cub fans. In fact, Miss A’s nightly bedtime song – “Take me out to the ballgame,” complete with Harry Caray’s “Let’s get some runs!”

As serious as we take our baseball team affiliations, let’s face it, the rivalry is just downright fun! That’s why it worked out perfectly that Miss A’s pick for our state-side cooking adventure this week is Alabama. You see Bama has a rivalry of its own as well…and as you probably guessed, this one has to do with food – White BBQ sauce vs. Red BBQ sauce. We had never heard of a white BBQ sauce before, but apparently it’s all the rage in northern Alabama. So for today’s post we’re pitting White vs. Red in this BBQ battle.

Starting with Bama’s take on the red sauce, we selected a recipe that hails from the Chicken and Egg festival in Moulton, Alabama. This sauce uses ketchup, cider, Worcestershire sauce, lemon juice, brown sugar, mustard and some seasonings. The ingredients are combined and cooked over medium heat. The chicken is then tossed in the sauce to coat.

Finally, the chicken is placed in a baking dish and wrapped completely in foil to bake for 15 minutes at 500F and an hour and 15 minutes at 350F.

The end result is a fall-off-the-bone kind of chicken.

Seriously – this stuff was amazingly tender and juicy. We know we’ll be baking chicken this way again. However, the flavors were a bit disappointing. It was good, don’t get me wrong, but I think we were hoping for something with a bit more tang. Mike would prefer tang with a kick, while I would prefer a tang with a sweet and spicy finish.

Overall the ratings weren’t bad: Mike – 2 spoons, Kristy – 2-1/2 spoons, Mr. N – 3-1/2 spoons and Miss A – “2 or 90 spoons.” Mr. N was the biggest fan.

As for the Alabama White BBQ Chicken, we used a recipe from The Neelys on The Food Network. We started by mixing together the sauce – a combination of mayo, apple cider vinegar, lemon juice and seasonings. We reserved some in the fridge for dipping and used the rest to baste our chicken.

The recipe couldn’t be simpler. Mix, baste, grill, eat. The finished product was a beautifully grilled and delicious BBQ chicken. I realize this is high praise which can perhaps be attributed to the fact that it was our first outdoor grilled meal since last summer. Still, it was very tasty chicken.

I was a bit nervous about the sauce for two reasons. One, I’m not being a big mayo fan. And two, it was incredibly watery. It had the consistency of a light salad dressing vs. a thick barbecue sauce, but unlike last time, my expectations were surpassed. It was tangy, sour and tasted fabulous on the grilled chicken.

Ultimately the white BBQ won out over the red with our final votes of: Mike – 3 spoons (“Not 4 spoons because it’s still just chicken.”), Kristy – 4 spoons, Mr. N – 4 spoons and Miss A – 3 spoons. I do have to put a disclaimer on Mr. N’s 4 spoons though. You see we made these dishes on two different weekends and the voting was tallied at the time of the meal. However, even though Mr. N gave the white chicken 4 spoons, he did not like the dipping sauce and insists that he’d prefer the red version to the white even though his ratings don’t reflect as much.

Now while Mike, Miss A and I will take the white over the red any day of the week, I am anxious to try that baking method out on my own BBQ sauce sometime because the chicken itself was truly memorable…unlike the White Sox. 😉

Alabama Red Sauce recipe: Alabama Red BBQ Chicken

Side dish courtesy of: Rufus’s Sweet Potato Fries and Oven Baked Fries

Alabama White Sauce recipe: White BBQ Chicken

Side dish courtesy of: Kraft Macaroni & Cheese (I shamelessly admit that it’s a guilty pleasure!)

Eat, Play, Love

making memories through food, wine and travel

Low and Slow with a French Twist

A Devil of a Good Time

Fake Trophies

Thyme for Leeks

Vive Le France!

Red, White and BBQ

Thanks for spreading the Eat, Play, Love!

Thanks for spreading the Eat, Play, Love!

Thanks for spreading the Eat, Play, Love!

Thanks for spreading the Eat, Play, Love!

Thanks for spreading the Eat, Play, Love!

Thanks for spreading the Eat, Play, Love!