Tarragon Chicken Salad

Bonjour, Bonne année à tous et joyeux jeudi!

Well, I’ve completed my journey at UCLA. I’m officially a graduate with a degree in French and Francophone Studies. I’ve been home for just over a month and I finished my course work and senior research project in mid-December. I’ve been sick twice, nothing major, but more annoying than anything.  I am working on catching my breath after a very long four years of pursuing a lifelong dream (or two). This will be something to look forward to in a future post.

I took this photo Friday morning, December 6th, while I was walking to my last class of my undergraduate education at UCLA. This is the last photo I took before I packed up to come home the following day. It is of Royce Hall. In June of last year, I walked at graduation in Royce Hall and all my French professors have offices there. It is by far my favorite building on campus. It was early and I wanted to really savor the moment as much as possible.

Now that I have sort of caught my breath and I am close to finally feeling better from being sick for the second time, I had to start making food. I have missed time in the kitchen. During my time at UCLA, I was living in the dorms on the Hill which meant the closest thing I got to make was tea or microwave popcorn, ramen, or mac and cheese. It was college life! Although, I’m pretty sure I was the only one with a temperature controlled electric kettle in her dorm room (shhhhhh!). You know I can’t live without my daily cuppa!

There is something magical and relaxing about cooking, so let’s get to my newest recipe. Well, it’s new to you but I’ve been making it for probably about 4 years since I went back to college. The library I frequently studied at had a bistro and they made this chicken salad. It was one of my favorite things to eat there until the bistro stopped making it. Have no fear, I have recreated it and it’s even better than what they had!

The Maille cornichons can be purchased at a grocery store and the photo is below of the jar. It even comes with an ascensceur des cornichons (pickle elevator). It is the green piece you see on the bottom of the jar. It even has a hook on it so you can place it on the lip of the jar to access the petite cornichons with ease! Brilliant, n’est-ce pas?

This is my rendition of the bistro’s Tarragon Chicken Salad:

Recipe Tarragon Chicken Salad (8-10 Sandwich Servings)

Ingredients

• 1/2 cup mayo
• 1 tsp Amora Mustard (you can use dijon in a pinch)
• 1-2 teaspoons of Maille Cornichons liquid
• 1/4 cup (heaping) of roasted unsalted cashew pieces
• Salt and Pepper to Taste
• 1lb of chopped rotisserie chicken
• 3 celery stalks quartered and diced
• 1 to 1 1/2 Tablespoons of finely chopped tarragon
• 1 green apple diced

2 Bowls – one small bowl for the mayo mixture and a larger bowl for all the ingredients  and to toss the mayo mixture in at the end.

First, clean the green apple and celery stalks by rinsing and drying them. Set aside.

Second, take the mayo, mustard, cornichons liquid, and combine well in a small bowl with cashew pieces, and set aside. Almonds are also a good option.

Third, finely chop the tarragon and put into the large separate bowl.  I sometimes add chopped chives but I did not this time.

Chop the celery stalks and add to the bowl with the tarragon. Note: cut the celery in half then quarter the halves lengthwise, then dice (see photo below).

Halved, quartered and diced celery

diced celery

Next, dice the apple and add to the large bowl.

Finally, chop the rotisserie chicken and add to the bowl. Store bought rotisserie chicken is fine (Barefoot Contessa) and it is also a time saver.

Take the mayo mixture and pour over the ingredients in the large bowl and combine well. It may need more of the mayo mixture go ahead and mix up another 1/8 of a cup of mayo, a teaspoon of mustard and a teaspoon of the cornichon liquid. Sometimes it may need additional. I would rather make the basic amount and then add more, if necessary. Add salt and pepper to taste. I prefer kosher salt.

I think it is best to make this the night before serving because the time allows the flavors marry.

I serve this on toasted bread with lettuce and a sandwich kosher pickle and some olives for eyes. The olives serve two purposes, they are on toothpicks which hold your sandwich together while you’re eating it. And second, they are delicious to eat. Also, do not forget the fork, some of the delicious goodness is bound to spill out.

I love how it looks like a little face!

The combination of the depth of the Amora mustard, with the cornichon liquid, as well as the crunchy celery, sweet and tart green apple, and the light sweet and licorice flavor of the tarragon will surely be a crowd pleaser.

Until I learn the handy dandy print button feature, I’ve posted the recipe in its entirety sans photos below for ease of printing.

RECIPE

Tarragon Chicken Salad (8-10 Sandwich Servings)

Ingredients

• 1/2 cup mayo
• 1 tsp Amora Mustard (you can use dijon in a pinch)
• 1-2 teaspoons of Maille Cornichons liquid
• 1/4 cup (heaping) of roasted unsalted cashew pieces
• Salt and Pepper to Taste
• 1lb of chopped rotisserie chicken
• 3 celery stalks quartered and diced
• 1 to 1 1/2 Tablespoons of finely chopped tarragon
• 1 green apple diced

2 Bowls – one small bowl for the mayo mixture and a larger bowl for all the ingredients  and toss the mayo mixture in at the end.

First, clean the green apple and celery stalks by rinsing and drying them. Set aside.

Second, take the mayo, mustard, cornichons liquid, and combine well in a small bowl with cashew pieces, and set aside. Almonds are also a good option.

Third, finely chop the tarragon and put into the large separate bowl.  I sometimes add chopped chives but I did not this time.

Chop the celery stalks and add to the bowl with the tarragon. Note cut the celery in half then quarter the halves lengthwise, then dice.

Next, dice the apple and add to the large bowl.

Finally, chop the rotisserie chicken and add to the bowl. Store bought rotisserie chicken is fine (Barefoot Contessa) and it is also a time saver.

Take the mayo mixture and pour over the ingredients in the large bowl and combine well. It may need more of the mayo mixture go ahead and mix up another 1/8 of a cup of mayo, a teaspoon of mustard and a teaspoon of the cornichon liquid. Sometimes it may need additional. I would rather make the basic amount and then add more, if necessary. Add salt and pepper to taste. I prefer kosher salt.

I think it is best to make this the night before serving because the time allows the flavors marry.

I serve this on toasted bread with lettuce and a sandwich kosher pickle and some olives for eyes. The olives serve two purposes, they are on toothpicks which hold your sandwich together while you’re eating it. And second, they are delicious to eat. Also, do not forget the fork, some of the delicious goodness is bound to spill out.

Nutella Pudding

Bonjour à toutes et à tous. I hope this blog post finds you and your loved ones healthy.

I have embarked upon the journey of utilizing online grocery shopping. Six weeks ago there were a lot of shortages, and I had to make on the spot decisions on a few items. You know that moment when the shopper puts in the chat, “this item is out but they have a larger version, would you like that?” “Well YES!” I’ll take the larger version. How large could this larger version be you ask? SIXTY-FOUR ounces! 64!! Now if we were talking about milk, a few bowls of cereal later it would be gone. Nope, we are talking about half and half. I use half and half for my morning tea. I use a little less than a half of a teaspoon and it takes me weeks to finish a pint of it. What am I going to do with 64 ounces of half and half!?! Just for comedic purposes, that’s 384 teaspoons.

Welcome to the journey of how I use up 64 ounces of half and half! A few days ago, I used it in Clafoutis. Next, it may wind up in a sunshine corn soup that is on the horizon.

Let’s start with Nutella Pudding. I’ve made this several times since my original mention of it and I’ve tweaked the recipe in several different ways.

First, you guessed it all 2 1/2 cups of milk are now going to be substituted with half and half! Now if you’re not like me, and you have whole, low fat, or nearly non fat milk – use that!

Next, I used 1/2 cup of nutella and not the entire cup because let’s face it, nutella isn’t inexpensive! Nutella has a lot of flavor so you’re not skimping too much here by only using a half a cup.

After that, I’ve added 1 teaspoon of vanilla extract after the pudding comes to a boil. I have also used Frangelico – hazelnut liqueur – oh SO GOOD.

Now is the time to pull out all those Oui glass jars you’ve been saving or your darling Weck Tulip jars, or your La Fermière terracotta pots for the vessels to serve these puddings in. Ok, yes I have a thing for little jars. Also, rumor has it La Fermière is coming to Southern California. I cannot wait! Be still my I love all things French heart.

• 

Oui Jars, La Fermière pots, Weck Jars oh my!

Nutella Pudding

Ingredients

• 2½ cups milk, divided (half and half, whole milk, 2%, 1% your choice!)
• 1 cup Nutella (or 1/2 cup)
• ½ teaspoon salt
• 3½ tablespoons cornstarch
• 1 tsp vanilla extract or Frangelico

Whipped Cream

• 1 pint heavy whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla (Frangelico would be a good option here, too)

Instructions

Mix ½ cup milk (or half and half, whole milk, 2% your choice, it’s your world!) and the cornstarch until no lumps remain, set aside.

In a medium-sized pot over medium heat, add 2 cups milk, salt, and Nutella. Stir with a whisk until the Nutella has melted. Add the milk/cornstarch mixture. Bring to a boil, then add in vanilla extract or Frangelico, while occasionally whisking then turn to simmer and whisk for 1 minute until thickened. *Be patient here, you’re going to see it become thicker and you don’t want to stop too early either, otherwise it won’t thicken enough during refrigeration.

Pour into cups and cool completely in the refrigerator. My suggestion is to put saran wrap directly on top of the pudding or the dreaded skin will form.

To make the whipped cream, chill the bowl of a stand alone mixer and whisk attachment in freezer for 10 minutes. Add heavy whipping cream, sugar and vanilla or Frangelico to the bowl and whisk on high-speed until peaks start to form (about 1-2 minutes). The peaks should stand on their own when you take out the whisk.

Add some whipped cream to each one and serve!

I hope you enjoy this one. It is incredibly rich and delicious!

Bon appétit!

Les Petits Bonheurs

Bonjour à tous!

During this shelter-in-place, I am certain some of us are rediscovering life’s little pleasures “les petits bonheurs.” I decided to share some of mine with you.

Every Saturday morning starting at 7am Pacific Standard Time, I watch a live YouTube broadcast by Corey Frye from A French Frye in Paris. Corey is an American expat living in France. He is a tour guide as well. I have watched a lot of his videos which you can find here on his YouTube channel. Corey has been presenting his live “confinement” videos in his backyard and bringing us a touch of Paris through his knowledge, his photos, and maps. He has this very calm and soothing way about him as he divulges Paris’ best kept secrets with us. Make no mistake, he is incredibly enthusiastic and passionate about Paris and sharing that passion with us. I am always amazed at the pieces of information he knows about Paris and how he presents it to us. It is a peaceful sanctuary so I force myself to get up at 7am so I can watch it live.

After Corey’s live video, typically I make some earl grey tea, then I get ready to watch Apéro with Véro. She’s known as French Girl in Seattle. She is a Rick Steves’ tour guide. She recently returned to France after 23 years in America. Every Saturday at 9:30am Pacific Standard Time she has a Instagram live video called Apéro with Véro. She will save the video which will be available for 24 hours on Instagram and she also posts it on her Youtube channel. Apéro with Véro is like getting together with an old friend. She’s vivacious and her passion for France is unparalleled. She opens the video with a song. It’s our theme for the day. She reads the lyrics in French and then translates each parole. She’s donned Charles Trenet as her co-tour guide for our little escapes. Each Instagram live video is rich with happiness, uplifting music, and Véro’s incredible personality that makes you want smile during her Apéro. She’s included little French lessons during these live videos. Last Saturday we learned the pronunciation family for vowels and this week she used them in a new selection of words. It was a lot of fun because years ago when I first learned French, they did not teach the language in this manner.

Every day a French woman named Louise Pascal, who lives in the south of France, reads Emily Dickinson poems in English and French. She is as charming as can be. Her readings are soft and eloquent and they mainly take place outside. Who does not need a touch of the south of France? During the reading of the poem Hope, a beautiful bird was singing in the background. It was something of magic. It could not have been timed more perfectly. Her daily readings are in her profile under the highlight section entitled “Daily Dickinson.” She started this at the beginning of le confinement in France. I’m still trying to find out the title of the book she’s reading from so I can get a copy.

My rainbow of Twsbi fountain pens that got a lot of exercise during #incowrimo

I have also done a lot of writing with my fountain pens. While being away at UCLA, I was unable to write as much as I wanted. Additionally, I was careful as to which fountain pens were taken to UCLA because I did not want to lose any of them. I have several pen pals and I participated in something called International Correspondence Writing Month #incowrimo. The idea is to write one letter per day for the month of February. I wound up writing over 30 letters. I am now close to 50 letters written. I have a stack of 6 letters remaining in my to be responded to stack. 3 of those letters are in French and I will write back in French as I want to use my French as much as possible.

My For Life Stump teapot from Harney and Sons

I’m drinking a lot of tea which is a good thing considering I have over 400 teas now. I start each day with Earl Grey – either by Fortnum & Mason or Tea Leaves, afternoon tea is up for grabs, then in the evening Harney and Sons Decaf Earl Grey. Right now, Harney and Sons has 20% off and free shipping on any order. The discount can be applied until April 22nd, 2020. They also sell my adorable stump teapot (shown in the photo above) which is excellent for two cups of tea, and looks darling while using it. It has a metal tea filter which is fine enough for even Rooibos tea. I recently ordered a back-up tin of Decaf Earl Grey and then the Decaf Vanilla Comoro which is a lighter black tea with creamy vanilla notes. A tea friend at UCLA gave me a sachet of the Vanilla Comoro that I really enjoyed. For me,  making tea every day is something I really enjoy. From the moment I pop open the tin and take in the first scents of the tea, while it steeps and then the aroma rising from the cup when I take first sip, I find it to be incredibly calming.

Nearly every night after my bestie’s son goes to sleep, we social distance watch. We’ve been doing this long before Netflix Watch Party came along. This is what helped me get through UCLA. At 8pm in our separate homes we make tea, grab some snacks and watch a show at the same exact time. Every Thursday before I went away to UCLA to finish my degree, I’d go over to her house and we would watch Downton Abbey. Over the years, we have watched the series 12 times through. Right now we are watching Belgravia and Coupling. Coupling is a hysterical show that is available on Amazon Prime. It’s like Friends. We have watched The English Game, too. Julian Fellowes is a master storyteller.

I hope my list of “les petits bonheurs” helps you during this time and you are finding your own small pleasures in every day life. What ways are you finding peace in the chaos? I am sending wishes to you and your loved ones that you continue to stay safe and healthy. Right now, je rêve de France et je rêve à Paris until I can get back there again. Please remember that you don’t need to thrive right now, you don’t need to use this time wisely. It’s ok to just survive it. Prenez soin de vous.

Lemony Dill Orzo Chicken Soup

So we are all stuck at home trying to limit the outbreak of COVID-19. I won’t tell you how many stores I’ve been to but it’s in the neighborhood of nearly 20. If you’ve been following my Instagram stories, I’ve been cooking more. What are you doing to stay occupied?

I’ve made this recipe around 5 times so far. I am surprised each time at how amazing it is. It’s very satiating and very bright with the combination of lemon juice and zest, and dill together. The layer of flavor that comes from the leeks also gives it a little something extra. It’s a nice little spin on your typical chicken noodle soup. If you like more carrots, more celery, more leeks, or chicken by all means add them. This soup also freezes well too.

If you don’t have time to make your own chicken stock, I highly suggest stopping at Trader Joe’s. Their organic chicken stock is $2.29 for 32 ounces and is well worth it. The entire recipe can be found uninterrupted below the pictures for ease of copying.

As always, any questions feel free to leave a comment.  Bon Appétit et prenez soin de vous!

Lemony Dill Orzo Chicken Soup

• 1 to 1 1/2 tablespoons olive oil
• 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
• 4 celery ribs, sliced crosswise 1/2-inch thick
• 4 carrots
• 2-3 lbs of skinless, boneless chicken breasts
• 6 cups chicken broth
 (or stock)
• 2 cups of water
• Kosher salt, freshly ground pepper
• 1 1/4 cups orzo
• 1/4 cup chopped fresh dill
 (one package from Trader Joe’s is enough)
• 1 lemon, zested and juiced into a bowl

First slice your leek in half like the image below and soak in water to remove all the sand from inside the layers.  Rinse a couple of times and you should be good to go. I put the cut side down into the water.

Heat oil in a large heavy pot over medium high heat.

Sprinkle kosher salt and pepper on the topside of the chicken, then put your chicken in the pan with the salt and pepper side down, while the chicken is pan searing with the salt and pepper side down, sprinkle salt and pepper on topside. You should pan sear each side for around 3 minutes. Remove chicken from pan and set aside. I tend to do this in two batches as to not crowd the chicken.  You are not cooking the chicken all the way through, you’re building flavor and sealing the chicken.

Add dash of oil then add carrots and celery and cook, stirring often, until vegetables are soft, 5-8 minutes add leeks in once the celery starts to turn to a more translucent color (around the 4 minute mark). You’ll smell the carrots getting sweet, this is how you’ll know you’re ready for the next step. The vegetables will help release the flavors from the pan-seared chicken so scrape scrape scrapey!

Add chicken broth and return chicken to pan. I tend to prefer the use of stock over broth and if you have access to a good stock use that instead. I use 4 cups of Trader Joe’s stock then 4 cups of water.

Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes.

Remove chicken to a plate then let it cool, then shred chicken into bite-size pieces using two forks.

Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Return shredded chicken to the pot, add in fresh chopped dill then stir.

Take a spoon full or two of the lemon zest and juice and put it into the bowl you are serving the soup in, ladle the soup in over the lemon juice and serve with a warm buttered baguette.

 

Lemony Dill Orzo Chicken Soup

•  1 to- 1 1/2tablespoon olive oil
•  2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
•  4 celery ribs, sliced crosswise 1/2-inch thick
• 4 carrots
• 2-3 lbs of skinless, boneless chicken breasts
• 6 cups chicken broth
 (or stock)
• Kosher salt, freshly ground pepper
• 1 1/4 cups orzo
• 1/4 cup chopped fresh dill
 (one package from Trader Joe’s is enough)
• 1 lemon, zested and juiced into a bowl

First slice your leeks in half and soak in water to remove all the sand from inside the layers.  Rinse a couple of times and you should be good to go. I put the cut side down into the water.

Heat oil in a large heavy pot over medium high heat.

Sprinkle kosher salt and pepper on the topside of the chicken, then put your chicken in the pan with the salt and pepper side down, while the chicken is pan searing with the salt and pepper side down, sprinkle salt and pepper on topside. You should pan sear each side for around 3 minutes. You’ll know when to flip it because the meat will easily release from the pan. Remove chicken from pan and set aside. I tend to do this in two batches as to not crowd the chicken.  You are not cooking the chicken all the way through, you’re building flavor and sealing the chicken.

Add dash of oil then add carrots and celery and cook, stirring often, until vegetables are soft, 5-8 minutes add leeks in once the celery starts to turn to a more translucent color (around the 4 minute mark). The vegetables will help release the flavors from the pan-seared chicken so scrape scrape scrapey!

Add chicken broth and return chicken to pan. I tend to prefer the use of stock over broth and if you have access to a good stock use that instead. I use 4 cups of Trader Joe’s stock then 4 cups of water.

Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes.

Remove chicken to a plate then let it cool, then shred chicken into bite-size pieces using two forks.

Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Return shredded chicken to the pot, add in fresh chopped dill then stir.

Take a spoon full or two of the lemon zest and juice and put it into the bowl you are serving the soup in, ladle the soup in over the lemon juice and serve with a warm buttered baguette.

922 Days Since My Last Blog Post

Bonjour tout le monde! It has been 922 days since my last blog post. Please forgive my absence, I’ve been working on some major things.

First, in fall of 2015, I returned to school to get my AA degree. It started simply as me returning to take a French course to occupy my time as my life was changing, once again. Here’s what they don’t tell you: life is constant change. Sometimes that change is devastating and you have to learn to start again with a new level of courage and bravery you never thought you could possess. At the time, it seems almost unbearable, but you take it one step at a time and one day at a time because that’s really all we get, right? Each single day, one of them at a time, one hour, one minute, one second at a time.

I was a horrible student when I was younger. After many failed attempts and a rather successful career in the legal field, I gave up on it (temporarily). What I did not realize was that my career in law taught me something very special: how to learn. At the suggestion of a friend and with much hesitation, I returned to school to do something I enjoyed – further my education in french. I’ve had a lifelong obsession with all things french. I have often felt as if I were born in the wrong country (sorry America, I love you, too, but just not in the same way as I love France).

922 days ago, I was enrolled in summer school at community college. This was 11 months after I first walked into a class room again after a 17-year hiatus. If you asked me 922 days ago if I would be where I am now, I would not believe you.

Second, I completed my AA degree in Fall of 2017 and applied to transfer to California State University, Long Beach and California State University, Fullerton. On October 10th, 2017, I was accepted to both schools. This was just 21 days before the University of California applications opened on November 1. You see the timing of how I finished my AA degree, would make me ready to transfer in spring 2018. I could not imagine waiting for another 9 months to continue my education because the UCs only accept for fall entry.

I had to strike while the iron was hot. The iron was so hot that I decided to roll the dice and apply to four of the University of California (Los Angeles, Berkeley, Davis, and Irvine) for Fall 2018 admission. At first, I did it just to see if I could get in. Deep down, I wanted to know if I was good enough.  And in April 2018, I found out I was granted admission to ALL FOUR UCs. The catch here is that the UCs do not take Cal State University transfers and my chance was that of ONE percent that I would get in. I spent nearly 30 days writing, rewriting, editing, getting feedback on all of my personal insight statements until I could no longer make them any better. To those of you reading this that took the time to read them, and offer feedback, thank you. Originally, I really wanted to go to UC Berkeley. I had been up there several times to visit my boyfriend and I fell in love with the tree covered streets, the immense lush greenery, and the incredible botanical garden. Berkeley waited until the very last day to release their admission decisions. In the meantime, Davis came through first on Friday, April 20th. I thought hey, I guess if my one percent chance is Davis, that’s not too shabby. I was shocked. I had prepared myself for the likelihood I would not be accepted anywhere given the statistics. On the following Wednesday, UC Irvine released their decision, followed moments later by UCLA.

UCLA Royce Hall, November 2018. One of the original four buildings which was completed in 1929. LOOK at this place. Can you believe it?

My most emotional reaction was being accepted to UCLA. I cried for two hours. I have wanted to go to UCLA since my older brother went to school there and graduated in 1984.

 

 

Me at the Bruin Statue the day I SIR (Statement of Intent to Register) May 12, 2018

My mum and me at the SIR table on May 12, 2018

Third, so here I sit, at UCLA as a bruin, writing and sharing my story. As if this story could not get any better, I am finally living the life I have always wanted. I am at UCLA (working my bruin hiney off). In spring quarter, I will get to do research with the professor that wrote the french textbook I returned to college with in 2015. I am taking class with her now and she is incredible.

My dorm room with my UCLA bruin quilt my mother spent 9 weeks making. It’s been a hit here with the UCLA Alumni and the Transfer Center.

Fourth, a lifelong dream of finally studying abroad in Paris will happen this summer in 162 days. For now, I have to get through winter quarter and while I’m taking 3 upper division french courses and ballet. Thank god for ballet!

C’est moi avec La Tour Eiffel en avril, 2006. I can’t wait to finally update this and explore the city I love so much for five weeks!

I will leave you with this, if there is something terrifying you that you wish to do – go for it. I am living proof that no matter how scared you are, you can accomplish great things. I had a dream of coming to UCLA since I was 7 or 8 years old and now… finally, I am here. It is terrifying, challenging, and one of the most rewarding things I have done to date.

To each and every one of you that have helped me reach this goal- avec tout mon cœur, merci mille fois. I would not be here without you.

It is never too late to be the person you were meant to be ~ George Eliot

Share in the comments what big plans you have for 2019. I’d love to hear from you!

 

 

 

Grilled Dijon Lime Chicken Kebabs with Creamy Avocado Lime Sauce

I hope your weekend was fantastic and you are ready for the week ahead. I am procrastinating on my 30 plus pages of reading for my Political Science class for Wednesday. Shhh… do not tell anyone, specifically my professor!

Today I have a delicious, bright citrus flavored, and VERY simple recipe for the grill. I prepared the Creamy Avocado Lime sauce the day before. The avocado will not turn because of the yogurt, mayonnaise, and lime juice in the sauce recipe. I also cut the chicken, and made the marinade the evening before, and did not combine the two until the following day 2 hours prior to grilling.  So go ahead! Make your life easier. One to two things out of the way the day before allows you more time during cooking time to enjoy a glass of wine, margarita, ice tea or lemonade.  Even a Pimm’s Cup would go well with this refreshing summertime dinner. Soak up the summer.

This is a crowd pleaser. This chicken was super juicy, bursting with citrus flavor from the lime. The dipping sauce was amazing with the creaminess of the avocado, slight tartness of the Greek yogurt, and the lime bringing all of it together in one harmonious sauce. Just make sure to pulse the avocado sauce several times. A few avocado chunks got away from me! The hot grilled chicken and the cold tang of the avocado dip are a match made in heaven.

Dijon Lime Chicken Kebabs with Creamy Avocado Lime sauce

Grilled Dijon Lime Chicken with Creamy Avocado Lime Sauce

Serves 4–6

Makes 1¼ cups avocado dip
Prep Time: 15 minutes

Resting Time: 1-2 hours

Cook Time: 20 minutes
Kebab skewers (metal or bamboo)

• 4 boneless skinless chicken breasts, cut into 1½-inch cubes
• 2 tablespoons chopped fresh flat-leaf parsley *Garnish

Dijon Lime Marinade

• 3 limes juiced and zested
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Creamy Avocado Lime Sauce

• 1 large ripe avocado
• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 2 limes juice and zested
• 1 small garlic clove, minced
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper

 

Chicken Marinade – Whisk lime juice and zest*, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl. Place chicken in a large resealable plastic bag. Add marinade and shake to coat. Refrigerate and marinate for 2 hours. 1 hour will work but 2 is better. During the marinating, take your skewers and immerse them into a bottle of water. I like my 1 liter bottle for this. It is impossible to get them stuck in there. You want them to soak at least an hour in the water. This will keep your skewers from playing flambé on your grill.
Creamy Avocado lime dip –  combine avocado, yogurt, mayonnaise, lime juice and zest*, garlic, salt, honey, pepper and cayenne pepper in a food processor or blender and pulse until creamy and smooth.  Cover and refrigerate until ready to use. This can be made one day in advance. It will not brown. Hooray! It is day two and mine has not browned yet, either.

* Use the microwave and heat the 5 limes for about 20-30 seconds. This will enable the maximum juice out of each lime.

Get a few extra pulses in there.. some avocados do not want to give to the creaminess of this sauce.

Creamy Avocado Lime Sauce

Preheat grill to medium-high heat and oil the grill grate. Skewer your chicken allow the marinade to drip thoroughly off. You do not want to slap down drenched chicken on your grill. It takes away from the gorgeous grill marks of the first sizzle sear. Discard marinade. Grill the skewers for 10–15 minutes, or until cooked through, occasionally turning the skewers. Place on a serving plate, sprinkle with chopped parsley and serve with avocado dip.

I served this with my famous Armenian Rice Pilaf and grilled zucchini. For dessert, I finished with Clafoutis aux Cerises.

Clafoutis aux Cerises

I also think this avocado dip would be incredible on tons of other things like veggies for dipping, the sauce for a sandwich or a chicken wrap. Speaking of food, there are left overs! I am going to enjoy them again tonight. Pork could be subbed for the protein, perhaps even steak. I would however, allow the steak to marinate twice as long.

Have a fantastic week and do not forget, I am here to answer any questions you might have about this recipe or others, and even other cooking questions!

 

Save

Square Pancakes, Round Pancakes, Your choice!

Happy Fourth of July! I know what you’re thinking, what am I going to make for breakfast today! I’ve got the perfect thing. You have a house full of people, right? Pancakes! Wait? you don’t feel like standing at the stove flipping pancakes for a mess of people? I’ve got your solution – square pancakes! Yup, Square. Grab your 9 by 13 cake pan and make this recipe that also doubles as your normal pancake recipe. If you feel like flipping pancakes, go right ahead. It’s two, two recipes in one!

So, the recipe is for standard pancakes but what you’re going to do is grease/butter an 9 by 13 or 7 by 11  (thicker squares) pan and just pour the entire bowl of batter directly into the pan, then pop it into the oven and voila you’re done (after the baking, of course). You’re going to see that I strayed from the plan and used an oval, oopsie! The below recipe is easily doubled for more people. I sometimes like to add vanilla, cinnamon, nutmeg, mini chocolate chips and cloves. This recipe is very flexible. It is my one pancake recipe. I will never use another.

This recipe is really no fuss no muss.

Square Blueberry Pancakes

Traditional From Scratch Pancakes (makes 8)

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt* only use in a higher elevations
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Fruit optional

Directions

1. In a large bowl, sift together the flour, baking powder, salt (again, only include salt if in a higher elevation) and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. If you want square pancakes, proceed to number 4. Heat a lightly oiled griddle or frying pan over medium high heat. I use my nonstick pan for this. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can also use an ice cream scoop for this as well. Brown on both sides and serve hot. In a 200°F oven reserve all the cooked pancakes in an oven safe dish until all the pancakes are made.
3. Dress it up with blueberries. Pop them in as you’re making each individual pancake. This insures a blueberry in every bite. Make sure your blueberries are rinsed well and picked over, drained thoroughly and dry with several paper towels. No one likes a soggy pancake.
4. Square OPTION* Preheat oven to 350°F and bake 20-25 minutes. If you’re adding fruit it will need about 10-15 minutes additional cooking time. I layered in my blueberries. I put half of them in first, then poured the batter in, then dumped more blueberries. I used a cup or a heaping cup of blueberries. Bake until a cake tester or toothpick comes out clean. Dust with icing sugar and pour over warmed maple syrup.

Below are some images of the pancakes I’ve made, as well as the baked square pancake. Both options are delicious. If you’re feeling anxious and fidgety go right to the square pancakes.

Panckae Stack

Pancakes with Lemon Curd

Fluffy Pancakes

Blueberry Pancakes see the blueberries placed in each one?

YUM!

 

 

Square (*ahem oval) pancakes

Enjoy your Fourth of July! Thanks for reading and have a wonderful Monday wherever you are on this great planet of ours.

Save

Save

Summer Corn Chowdah (Chowder)

During Summer, I love corn chowder. Corn is one of the symbols of Summer to me. Corn is one of my favorite vegetables to grill. I finish the grilled corn with a cilantro lime compound butter on as soon as it comes off the grill. It has been rather hot here in California the past few weeks (I may have mentioned this a time or two). I have been hoping it would cool down just enough to make corn chowder. This chowder is slightly rich and velvety with the pop of fresh corn kernels. What could say summer more than this?

Fresh Corn

I have been making this chowder for several years. It is also amazing at the turn of summer to autumn. I like to garnish it with bacon bits, some cheddar cheese, and chives.

Summer Corn Chowder

• 3 cups whole milk
• 6 ears of fresh corn (reserve kernels for soup and halved cobs for steeping the milk) (approximately 4 cups of kernels)
• 2 tablespoons of butter
• 1 large sweet onion
• 4 medium carrots, peeled and cut into half coins
• 4 celery stalks, chopped
• 2 garlic clove, pressed
• 2 cups of water (I split 1 cup of chicken stock and 1 of water)
• 4 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 2 bay leaves
• Dash or two of Tabasco sauce* (optional)
• Pinch of cayenne pepper * (optional)

Garnish Options

• Chives, finely chopped
• Shredded cheese of your choice
• Bacon bits
• Fresh corn kernels
• Fresh jalapenos, sliced
• a hearty slice of a french baguette

Place milk and halved corn cobs into a heavy bottom pot. Bring the milk and corn cobs to a boil, turn off stove, cover and allow corn and milk to steep and mise en place the rest of your veggies.

Corn Cobs and Milk simmering

In a large 3.5 quart soup pan at medium high heat, melt butter. Add onion then sprinkle with some kosher salt, and saute until translucent. This should take about 5 minutes, but do not let your onions brown. Add carrots and celery to pan, stir frequently and cook until vegetables are soft approximately 10 minutes. Turn down the temperature and add the garlic. Do not cook the garlic too long as the high heat may burn or sour your garlic. Give it a quick stir until it is slightly fragrant and then immediately add in the chicken stock-water combination (or water, vegetable stock, broth – your choice), herb sprigs, and bay leaves. Strain the corn cob steeped milk into your soup pan and discard the corn cobs. Increase the heat and bring to a boil. Cover partially and reduce heat to low. Cook for another 20 minutes.

Mise en place – Corn Chowder

Now discard bay leaves and remove herb sprigs. Pluck off the remaining herbs and return the herb leaves to the pan and discard woody stems. Now, if you have an immersion blender, whizz up the soup. Use caution though, it is going to be hot. You can do this in a blender, in portions. Keep in mind the heat will pop the top off of your blender so only fill the blender about half full. You may wish to allow it to cool slightly. I really love my immersion blender for this purpose. No waiting! I whizz this through about 2-3 times.

Season the soup with salt and pepper to taste. You may wish to add a couple of dashes of cayenne pepper and/or Tabasco sauce. Return pan to heat and add your uncooked reserved corn kernels. Cook on medium heat for about 15-20 minutes. Taste for alterations. Does it need more salt? More Pepper? I added cayenne pepper, white pepper, black pepper, and Tabasco. Just remember to give it a good stir and taste after each inclusion. This is the best way to monitor what goes in that you cannot take out! Please note, that when I add Tabasco or cayenne. It is not necessarily to make this inedible because it is too fiery hot. It is just to give it a depth, another layer of flavor that it will not have without it. Taste it, you’ll see. Of course, go crazy and make this as spicy as you wish. The choice is yours.

To make this soup a little heartier, the addition of shredded rotisserie chicken would really make this into a main dish.

Hearty Corn Chowder with lots of Corn Kernels

Now, I do not have my final presentation bowl to show as I made this to take to my besties house tonight for Pimm’s Cups, cucumber tea sandwiches, and Corn Chowder night. We are also busting out the pétanque set. I will be topping my chowder with shredded cheddar cheese, chives, and bacon bits. Stay tuned. I may just update it with the final presentation photo.

Have a wonderful Canada Day or Happy Fourth of July! Either way, this soup should definitely be a part of your celebration.

 

 

 

 

 

 

Rosie Makes: Elderflower and Almond Cakes

Edinburgh Fashion Blog | Scottish Fashion Blog | Everything Looks Rosie

View original post 475 more words

My Favorite Summer Dessert – Cherry Clafoutis

All of my French friends have been posting cherries all over their Instagram feeds, on Facebook, and on Twitter. It means one thing to me – Clafoutis! Every week, I check the prices of cherries and finally they were on sale a week ago. Happiness filled me as I thought about it finally being cherry season. I immediately wondered where my frosting tip was for the pitting the cherries. I’ve made this dessert enough over the last year, I decided it was finally time to get a cherry pitter. Let’s talk for a moment about said cherry pitter. I can hear the Alton Brown enthusiasts all screaming “no unitaskers!” Well, it is not a unitasker. It also pits olives.. in addition, it saves tons of time. The image below shows the usage of the frosting tip. It is exceptionally messy. I have made this dessert about 5 times with this method. It works but it is time consuming and messy.

Now with Monsieur Cherry Pitter – 15 minutes or less to pit a little over a pound of cherries. Super clean, quick and efficient. I do not know how many times I can actually say this but I LOVE THIS Cherry Pitter. Let’s compare – 15 minutes, clean and efficient, or one hour with a frosting tip that is messy and time consuming. Monsieur Cherry Pitter wins. Pits down!

I made this dessert a year ago on Father’s Day. This is a traditional French summer dessert. I know, I know, you are completely and utterly flabbergasted. I’ve made this recipe several times since last year and I feel it is finally ready to be shared with you, my lovely reader. Traditionally, Clafoutis is served avec the cherry pits! I have really tried to wrap my head around this one but I just cannot. I have a very handsome french male friend that disclosed to me under the strictest of confidence that he does NOT like it with the pits. If you’re reading this mon ami, je suis désolée, I did not reveal your name. I do know in Armenian cooking we utilize mahleb which is ground cherry pits for our sweet bread, Choreg. I decided to find something to replace the flavor of the cherry pits. I should back-up here and discuss the pronunciation  – Klah-foo-tee (which I still get wrong and I take French and I am even a French tutor). It does not matter how you pronounce it, it is hands down delicious and EASY to make!

Now, back to the missing pits.. I have substituted cherry pits with slivered blanched almonds and some Disaronno – which is almond flavored liqueur.  I feel this accentuates the dessert just enough without it being overpowering. The French really have this masterful way of balancing the flavor palate. I did a lot of research on the flavors the cherry pits would add. By all means, if you want to use the pits, go ahead just forewarn your victims, I mean, guests. I like the fact the almonds also add an additional edible texture to the dessert. Also, if you are allergic to nuts leave out both the almonds and the Disaronno.

I love this dessert for several reasons. I liken this batter to that of a crepe batter. The texture of the batter once cooked is super smooth, the cherries almost make warm jam filling with each bite. It is ALSO great as breakfast the following morning served cold. I normally serve this after it has cooled for about 30 minutes or so. It will be slightly warm. While it is still warm, I sprinkle confectioner’s sugar over the top via a fine mesh strainer. It gives it a light dusting. This dessert is not overly sweet. It relies almost completely on the fruit for its sweetness.

I made this last year for my birthday party. I dusted the top with icing sugar, and gave all my friends a fork and we ate right out of the large oval baker. I know, it is complete insanity!

Clafoutis aux cerises

serves 10

• 200 grams flour
• 120 grams sugar
• a pinch of salt
• 3 eggs
• 80 grams melted butter
• 250ml full fat milk
• 500g cherries, pitted*
• 1/4 cup slivered blanched almonds
• 2 tablespoons Disaronno Liqueur

In a large bowl, combine the flour, sugar, and salt. Using a stick blender, incorporate the eggs, one at the time, beating well after each egg. When the batter is smooth, mix in the melted butter. Gradually add the milk, mixing well, so no lumps form. Add in the Disaronno. Strain through a chinois *(fine mesh strainer). The batter should be perfectly smooth. Set this batter aside (preferably in the fridge) for at least 1 hour. You want the gluten in the flour to relax. No one wants stressed gluten!

After the batter has rested for at least an hour, preheat the oven to 392°F and generously butter a 11 inch tart dish. I use my large Le Creuset oval baker for this.

Smooth batter – after straining through chinois

Using your hands, scatter the slivered almonds, then the pitted cherries into the prepared baking dish.

Gently pour the batter over the cherries and almonds. Bake for 30 minutes or until golden and quite firm. Wobbly in the middle is fine. Insert a cake tester into the center, it should come out clean. Slice the Clafoutis and serve with a dusting of icing sugar. Refrigerate the remaining dessert.

 

I love this dessert, have I mentioned that?

And voilà!

A slice pour vous!

 

*Chef’s Note – While I have not used another fruit, one could use plums, berries, figs, apricots. Do not be shy. If there is something you love better, go for it!