Mommy Dearest

Here are the boys doing their favorite new activity. I swear this is optional….but I’m not complaining 😉

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what do I do when the kids go to bed?

I apparently cook eggs.

I am not exactly sure why.

I have been really into french cooking lately, and probably because eggs are involved.

The amazing chef, Michael Roux, said once that Eggs should be treated gently. He used the word “nurse” (which I totally get)- and he said they do not like to be cooked “fiercely.” After I heard that I stopped ruining my scrambled eggs.

Last night I was craving Creme Anglaise to go on top of my fresh organic berries. I couldn’t find the recipe so here is the one I came up with on my own. It is pretty tasty.

image from cooking light

Creme Anglaise with Cinnamon

I love Creme Anglaise because you can store it in the refrigerator for three days. We always keep fresh fruit in the house, and I love to pour it on top of some berries after the kids go to bed, and I want to watch one of my DVRed shows with something sweet.

  • 2 cupes low-fat organic milk
  • 1/3 cup organic cane sugar (from evaporated cane juice) regular white sugar can be used in a pinch
  • 1 cinnmon stick (optional)
  • 4 large egg yolks (cage-free or organic)

1. Combine milk sugar, and cinnamon stick in a small saucepan over medium-low heat. Cook for five minutes or the sugar dissolves and the milk is hot.

2. Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add half of the hot milk mixture, stirring CONTSTANTLY with a metal whisk. Add egg mixture to milk mixture in the pan. Cook over Med-low heat until the mixture thickens and coats the back of a spoon. Stir constantly with a wooden spoon and DO NOT BOIL.

3. Strain sauce through a sieve into a bowl. Discard cinnamon and place bowl of custard into an ice-filled bowl until the sauce is room-temp. Stir occasionally. After that serve or cover and chill.

J’aime la France

Tonight we decided to take a culinary trip to France.

I was craving “Croque Monsieur”- a very rich cheesy sandwich.

I decided to serve it with a creamy basil tomato soup (perfect for dipping!)

It was definitely a success. Definitely two recipes worth posting.

I don’t mind feeding the boys this kind of food as long as it is a treat once-and-awhile.

Croque Monsieur

Barefoot Contessa, Barefoot in Paris. 2004

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 12 ounces Gruyere, grated (5 cups)
  • 1/2 cup freshly grated Parmesan
  • 16 slices white sandwich bread, crusts removed
  • Dijon mustard
  • 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Rich and Creamy Tomato Basil Soup

allrecipes.com by MARBALET

Ingredients

  • 4 tomatoes – peeled, seeded and diced
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • salt and pepper to taste

Directions

  1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.