Flank Steak with onions

This was a quick dinner that we cooked after kids had eaten. We finished just in time to put them to bed. We enjoyed it with a Nuit-Saint-George from one of our favorite wineries that we are trying desperately to get in California. Dinner was perfect, even though the girls popped out of their room every 5 minutes with another request:

Bavette a L'échalotte: Bistro Steak with Shallots and Red Wine Jus

We substituted the shallots for a yellow onion (because that was what we had) and served it with a combination of peas, broccoli, sugar snap peas and spinach because those were the frozen veggies we had in the freezer.

It is important to note that we had a thinner steak than the recipe called for (the same kind you can easily find in the U.S.) so we carmelized the onions longer and didn't put the whole thing in the oven. We cooked it a little longer on the stove top. Perfection! We ate every last bit. I guess we should have made more. We're still remembering it.

The kids might have enjoyed it too, but we were not really interested in finding out.

Need to Cook in Summertime...Why Not Corn Chowder?

So, tearing through the refrigerator, the confounded urge to make something out of nothing surrounded me. Filled every cell of my being. There had to be something I could make that could fill the empty spot inside. Something...comfortable. Soup. That was it. I'd seen a recipe in a Parent's Magazine the night before. Something that called for corn.

Inside the crisper, six neatly wrapped ears of corn, and beside it, rolling in the back of the drawer lay a lonely yellow onion. Yes. I could make this work.

Summertime Corn Chowder:

Ingredients

• 6 ears fresh corn
• Salt and freshly ground black pepper to taste
• 4 slices bacon (preferably thick-cut), chopped into 1/4-inch pieces
• 1 onion, chopped
• 4 cups low-fat milk
• 1 tablespoon cornstarch

Directions

1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock

2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.

3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes

4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.

The whole corn chowder preparation was therapeutic for me, I have to admit. With all the bubbling, sizzling, and chopping, I really reached some sort of summer cooking nirvana. I was out of corn starch, opted instead for flour with a pinch of salt.

I also substituted salt and cracked pepper for Lawry's Garlic Salt and fresh Costco Lemon Pepper in generous portions. Tasting, bubbling, adding some of this and that, and it made for a delightful meal with a side salad and glass of Chardonnay.

Next time, I'll let the bacon get crisper, I'll add in some cheese, and I'll time it better with something the kids will actually eat, like chicken fingers.

I Want to Cook! Who's Gonna Eat It? Why Do I Care!

Yes, today I was confronted with information... heartbreak. Pain. Agony. Angst. Friends in need. My own mom dealing with her grief in Arkansas, going through my grandparents' home.

I got out the kitchen aid. I frowned around the kitchen, in search of ingredients, and saw some bananas in need of attention. Done. I started mixing up a batch of Banana Bread.

Ellie wanted to help. I doubled the batch, allowing her to crack eggs with her delicate touch. Seriously. The kid is amazing. Almost five, and though I have her crack them in separate bowls, there's not a shell to be seen.

We used:

6 Bananas
4 eggs
1 1/2 cups Sugar
4 cups flour
2 tsp salt
2 tsp baking powder
dash of cinnamon
dash of sugar to top

In the mixer, let the bananas mash up, but not too much.
In a separate bowl, whip up the eggs in a frenzy. Add to bananas until combined.
Then, stir together dry ingredients and slowly shake into mixing bowl until mixed.

Pour into bread pans, either that have been lined with parchment, or sprayed with cooking spray. Top with sprinkled sugar and dashes of cinnamon.

Bake at 350 for one hour and just hold the kids off until it's done. Mine want to break down the oven door!

Banana Bread rising in the oven, hungry misses shooed out the door to the pool with their daddy, I finally had some time to think. But that's only half of it. The second thought came that my starving little waifs and their dad would all expect to be fed upon return.

But I still had the urge to cook...a recipe burning a hole in my pocket, and bread to deliver as soon as friends in need returned...

Paris Sole Family Style

The Fish:
---------
2 whole sole from Poissionniere Bleu (heads and all!)

1/2 thinly sliced lemon
about 1/4 cup dry white wine
1/4 tsp salt

1 egg
about 1/4 cup milk
1/4 tsp salt

about 3/4 cup dry bread crumbs (i used old not very good pita that I briefly toasted after crumbling)
2 garlic cloves
1 or 2 tbsp chopped fresh dill
1/4 tsp salt

Fillet the fish with a great deal of discussion and angst and the instructional video from BBC. Congratulate the fillet-er once he or she has successfully created 8 boneless fillets.

Marinade sole in lemon slices, white wine and salt for about 1/2 hour.

In a shallow bowl whisk together egg, milk and salt.

In a separate shallow bowl combine bread crumbs, finely chopped garlic cloves, dill and salt.

Dip fish in egg mixture and drip dry. Dredge fish in bread crumbs and set fish on a sheet of wax paper or parchment paper. In a non stick pan, heat 2 tbsp oil and 2 tsp butter over medium high heat. Carefully place 4 of the fillets in the pan and cook for about 3 minutes. Flip the fish once, and finish cooking. Keep the fish warm in an oven on a baking dish.


The Veggie:
--------
Coarsely chop about 1 large courgette (zucchini) for each three people eating. Count children as adults! They love this. Saute courgettes in olive oil and butter until its just a little brown.


The Salad:
----------
Red leaf lettuce or whatever it was we found at the market that was so yummy. Add chopped tomato, oil, vinegar, dill salt and pepper. Toss.


YUMMMMMMM.

Honey Oatmeal Raisin Cookies

oven at 350

1/2 stick of butter
1/3 cup white sugar

cream

1/3 cup honey
1 tsp vanilla
1 egg

mix

in a separate bowl combine

1 cup oats
1 cup flour (I use half regular half whole wheat)
1 tsp baking soda
1/2 tsp salt (maybe more if you think you need it)

Add to butter, sugar, egg, honey, vanilla mixture and mix until combined.

3/4 cup golden raisins (or whatever dried fruit you have on hand that sounds good)

Mix to combine

Distribute in walnut sized scoops on cookie sheets. Flatten them just a little.

Bake for about 15 minutes. Let them cool on the pans for about 5 minutes then transfer to a rack to cool.

Holiday Appetizers - Cheese Puffs

Thanks to the Pioneer Woman www.thepioneerwoman.com - this appetizer struck a chord from my youth.

I vividly remember a New Years Eve party my parents threw in the late 70s where we made these cheese puffs. We frosted bread with this cheesy mixture, and my sister and I ate more than our fair share!

Finally found, this recipe will be part of my impromptu New Years gathering - either before Ice Skating or after...

Thanks, Ree!

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Difficulty: Easy

Servings: 8

Ingredients

• 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
• ½ sticks Butter
• 3 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1-½ teaspoon Dijon Mustard
• 8 ounces, weight Cream Cheese, Sliced
• 1-½ cup Grated Cheddar Cheese
• Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

Candy Treats - Caramel Nut Truffles

Just saw this one this morning - of course, it's far from "Wendy Safe" - sorry, Wen! But, perhaps there's something that you can figure out to non-emulsifier it up...

We need:

1. Caramel Hershey Kisses
2. 1/2 cup cream
3. Crushed nuts
4. Pam Spray
   

Unwrap bowl full of caramel hershey kisses
Pour over enough cream to cover
Microwave 15 seconds
Stir
Cool in refrigerator for 4 hrs

Spray hands with Pam
Ball up a palm full of chocolate
Press another kiss in the center
Roll in nuts

ENJOY!!!!!!!!!!!!!!!