Posts Tagged ‘recipe’

Dutch Baby Breakfast

Wednesday, March 27th, 2019

I have been wanting to make a Dutch Baby pancake for breakfast for almost 2 months now. But every morning I put it into my plan, well the time involved in making it made it impossible.

But yesterday was the day. Even though Paul declared he was sleeping until 9am (again!) I gently asked if I made the pancake would he get up to enjoy it and then go back to bed around 7am. He said yes he would.

I was hungry and awake and afraid if I waited to make it wouldn’t happen again.

But it did! And just look at it! WOW! if I say so myself!

Dutch Baby Pancake with Fruit Compote

After sharing on Facebook & Instagram I have heard your request for the recipe so there it is.

Dutch Baby Pancake

  • 3 large eggs & one yolk
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tbsp. sugar
  • 3/4 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 tbsp. butter
  • confectioners’ sugar
  • blueberries, strawberries and raspberries*

Combine effs, flour, milk, sugar, vanilla and salt until smooth. Let batter rest while oven preheats to 425. Place butter in an ovenproof skillet (note I used my Pyrex and it worked just fine as you can see) and place in oven for 1-2 minutes so it will melt. Remove from oven and swirl melted butter around dish/skillet to coat all sides and bottom. Pour in batter. Bake 18-20 minutes until pancake is puffy and deeply golden. Cool for 5 minutes. Then liberally dust with confectioner’s sugar and serve with fresh fruit.

*While my pancake was baking, since I was using frozen fruit, I chose to make a simple compote on the stove top vs fresh fruit which you would just place on the pancake before serving.

A plan to create a recipe tab on the website is on the “to-do” list and when it is crossed off I will announce it with a blog and will have a PDF downloadable copy of this recipe there. It is my own recipe as I tinkered with some of the ingredients and amounts so I feel comfortable sharing it.

ENJOY!

An Evening in the Kitchen in Paul & Mic

Saturday, November 17th, 2018

Lately there has been a whole lotta cooking going on at Chez Depre! 

We have fallen into a pattern of cooking up a storm one or two nights a week and then kinda coasting the rest of the week, sure maybe a steak or pork chop is grilled but all other parts of a well balanced meal are ready and just need a warming up.    This has really brought some freedom into our evenings and has kept us away from the easy…let’s get a pizza/Chinese/tacos pitfall. 

And it has become quite fun as we search out recipes to try.  Add to this a weekly delivery of produce from Imperfect Produce and the game is on to find ways to use it all and waste nothing.     About 7-8 weeks ago I spotted an add on Facebook for Imperfect Produce and immediately thought…wow that is a great concept.   Then a friend posted that she got her first box.  It looked great and I was in!  Imperfect Produce is basically  fruits & veggies that are deemed not perfect for store shelves but of course are yummy and good on all other fronts.  Of course the ease of picking out (yes you can customize your box weekly or let the people at Imperfect surprise you) of having these foods delivered is a plus with a busy life.  But what we really like and why we support it with our membership is it is a way for those in “food desserts” can obtain healthy food.   So while we can easily buy at our local store (and trust me we still do because there is always a need for more food with Paul in the house) our membership helps support this so that those who don’t have the luxury can still obtain them.

Friday is delivery day here and this was what was in this weeks box. 

Red Cabbage

Yellow Peppers

Fennel

Kale

Green Apples 

Tomatoes

Kiwi

Zucchini

 

Right off the bat I thought SOUP! with the Fennel. 

And a quick search of AllRecipes.com found this recipe for 

Zucchini & Fennel Soup

While I prepared the soup, Paul actually was making a Chuck Roast using up carrots, celery, onions and potatoes from last weeks box.  (with vacay, business travel and son travel we got a little behind) 

 

Sautee those veggies!  Very easy…simple and clean cooking.   While those sautéed I got busy wrapping brussel sprouts (also from last weeks box) in bacon that could share the oven with Paul’s dish. 

Veggies are done just as it is time to pop Paul’s dish and the bacon sprouts in the oven. 

 

Onward to using the blender to puree everything. 

 

I just wish you could taste and smell it.   So good.   I will be adding Fennel and Zucchini to our box for this soup at least once a month!

A little while later these came out of the oven. 

 

 

 

 

 

 

There were about twice as many as in the picture.  I had two.   That is all I am saying.   I am guessing more brussel sprouts need to be ordered.  LOL 

I forgot to take a pic of the Chuck Roast and Veggies…sorry.   It will be dinner tonight with Paul Jr after we pick him up from the airport.   

If you are interested in checking out Imperfect Produce you can do so here.  

I just went to get the standard link offering a $10 discount on your first order and found that they are running a special for a $20 discount!  if you sign up by November 27th!  So click and check it out! 

Now I am off to sew in the studio for a few hours.  

Enjoy your day!

 

 

 

Coffee Energy Balls – The Food Network Magazine

Wednesday, October 3rd, 2018

We love anything coffee flavored.   It is quite the passion here at Chez Depre.   So when the recent issue of Food Network Magazine came with this little “extra” recipe booklet we happily jumped in.  Several recipes called  to us, and will be made.  Such as Candied Bacon, Coffee Cake, Meringues, Stuffed French Toast…all featuring COFFEE.   

But it was the Energy Balls that Paul decided were going to be first.  He is working some long hours lately and these looked like they would be good to have in his lunch container. 

Here is the recipe exactly as it is written in the booklet.  

 

ENERGY BALLS

Simmer 1 cup each brewed coffee and chopped pitted dates in a saucepan over medium heat until paste-like, about 20 minutes.  Stir in 2 tablespoons each honey and peanut butter, 1 tablespoon each instant espresso powder and butter, and a pinch of salt.  Stir in 1 cup each rolled oats and graham cracker crumbs.  Drop tablespoonfuls (about 18) onto a parchment-lined baking sheet.  Refrigerate until firm, about 1 hour.  Roll into balls, then roll in unsweetened shredded coconut. 

Easy-Peasy and they are delicious. 

We will be making several batches to take with us for our trek to the Smoky Mountains. 

Watch for a blog on Friday featuring some block coloring and quilt ideas for the Tennessee Circles block.  And remember the pre-order special is only good until October 10th.  You can order your Tennessee Circles Block items here. 

Enjoy the day, 

Hot Cocoa Yummies!

Thursday, December 19th, 2013

DSC07609Success again in the cooking baking invention (well new to me) department of Chez Depre.

Hot Cocoa Yummies! are what these new cookies have been dubbed.

Really they are nothing over the top ingredient wise but they are super duper yummy according to my official cookie taster.  Note: I have had strong willpower and  have only eaten two cookies since BakingFest 2013 began on Monday.   (Did I mention there is a cruise in my future?).

You will find the recipe on my PDF page.

Here are some visuals to help you along.

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SawtoothSantaTRunnerImageMDEPRE

Also finally got around to photographing my Sawtooth Santa Christmas table runner.

I will go over to Craftsy later this week and make the visual changes there.   You can find this pattern via the link on the sidebar.

Super simple….and if your snowed in this weekend (as we might be) you might even get it done for the table on Tuesday!

Enjoy!,

MickeySignature

 

Baking up a storm

Wednesday, December 18th, 2013

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Two years ago after some serious surgery I found myself unable to machine sew for about two months.   And while I was hangin on the couch working on the first Pieced Hexies I also felt a strange pull to the kitchen.

Now those who have known me for years know one of the great attractions to living in an urban environment for me is that there are many many MANY restaurants within in walking distance of my abode.  And they deliver.  No need to be friends with that room that the frig lives in.   Be friends with your feet and phone.  Problem solved. images

And thank goodness Paul loves to cook.  So we never starved.  (look I have burnt every breadstick I have ever tried to make in my life)

Truly I could burn boiling water.

But then I felt the call of the kitchen.   And miracles began to happen.  Edible food escaped.

And all of the sudden I was demanding asking for trips to Bed Bath and Beyond and new kitchen tools entered Chez Depre.

And then I started to bake.   Now my grandfather was a baker, owning his own bakery here on the southside of Chicago during the 40s/50s.   So I also say that these genes of mine have been infused.  I found my niche in the kitchen.

imagesFA0K1W57My recipes are super simple.  Yes I like the kitchen now but that doesn’t mean I want to be there 24/7.  I’m not a professional chef so your not going to get step my step instructions, calories (do we really want to know) etc.  A bit of “winging it” will be required.  And by all means…tweak them to your own taste buds.  Afterall that is how I made them up.

On the PDF page you will currently find the recipes for Ginger Crack, Chocolate Ginger Crack, and a newbie recipe: Salted Dark Chocolate Toffee Cookies.

I am spending today in the kitchen baking some more.  I am trying out a newly conceived recipe and if all goes well there will be a blog and new addition to the PDF page soon.

Bake On!

MickeySignaturevanilla sugar

p.s.  This is what Vanilla Sugar Packets look like.  This year I have bought a jar of Vanilla Sugar from Penzey Spices.  A packet weighs 1/3 of an oz.  I have a kitchen scale.  But I will probably wing it.  A little extra vanilla sugar is good for the soul.

 

 

to Market! Quilt and Grocery!

Monday, May 28th, 2012

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….last weekend I went to Market.  I may never be the same. Oh My!

….and besides being privy to a sneak peak of what’s on the horizon…I was able to touch base on a few other things too.

I am working with my publisher to have Pieced Hexies available sometime this Fall…the plan is Oct 2012 …fingers crossed!

and

I landed spot in the filming for The Quilt Show in February of next year.  My segment should in the in the Fall 2013.

Happy Dance!!

A few other projects are in the works too….but mum’s the word for now.  DSC06013

Now that I am back home for a few weeks I have been spending some time appliquéing the border on Whilst Jubilance.  And it is done.  The plan is to quilt it this week!

EmItaly2012On the home front….Emily is back from Italy!  As she says she speed dated her way thru visiting Milan, Venice, Florence and Rome in 10 days.   She has informed us that this trip as just whetted her appetite for travel and her passport is in need of many many more stamps.

I think between her and Paul Jr.  OUR passports will be getting many stamps!

I can hardly believe they are Seniors in college now…wow has time flown by.  Talk of graduate school and internships are the norm now.  And I don’t think we will ever all live in the same state ever again.  Well we don’t now as the kids are staying again in Arkansas for the summer as they have secured employment with Hendrix.  But there will be visits.  So I am a happy mom.

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There has been some online shopping…….

….how could I resist.

and finally as promised on facebook here is the Asparagus & Cheese Tart Recipe (April 2012 Food Network Magazine..trust me this mag is a VERY GOOD subscription!)

AparagusTart

  • 1 pound asparagus
  • 1 sheet frozen puff pastry thawed
  • 1 cup grated Fontina cheese (about 3 ounces)
  • 1 cup grated Gruyere cheese (same as above)
  • 1 tablespoon minced shallot (we like it with sweet onion)
  • 2 large egg yolks
  • 3 tablespoons milk
  • 1/8 teaspoon nutmeg
  • 2 teaspoon olive oil
  • salt and pepper to taste
  • 1/2 teaspoon of finely grated lemon zest

Preheat oven to 400

1. cook asparagus 2-5 minutes so still crisp yet tender.  

2. place pastry puff on a 10×16 baking sheet.   prick with a fork all over.  bake until light golden brown – about 12 minutes

3. meanwhile mix cheeses, onion, egg yolks, milk, nutmeg, salt and pepper in a bowl. 

4. spread cheese mixture over the puff pastry evenly leaving a 1-inch border on all sides.  toss asparagus in olive oil, a bit of salt and pepper.  arrange asparagus on the tart and bake until cheese mixture is slightly puffy (15-20 mins) 

5. Sprinkle with lemon zest. 

6. Enjoy!

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…Molly is enjoying her holiday in her usual fashion…and I am off to the studio to sew!

Soups On!

Wednesday, May 9th, 2012

Four months between posts is a bit much…but not so much if you have been writing a book in that time.

YES! “Pieced Hexies – this is NOT your Grandmothers Flower Garden” will be available in April 2013.

Besides the book there has been lots happening and changing around here at Chez Depre….but more about all of that in the next few posts.

But I promised my Facebook Friends the recipe for Chicken Taco Soup… so enjoy!

 Slow Cooker Chicken Taco Soup 05.09.12.1

 Ingredients:

  • 1 onion chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8ounce) can tomato sauce
  • 8 ounces of Chicken Broth – (or 12 ounces if you like more broth in your soup)
  • 2 (10 ounce) cans diced tomatoes
  • 1  can green chilies
  • 1 package taco seasoning
  • 3 whole skinless, boneless chicken breasts

OPTIONAL…but I highly suggest!

  • shredded cheddar cheese
  • sour cream
  • crushed tortilla chips

Directions:

1. place onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in slow cooker.  Add taco seasoning.  Stir to blend.   Lay chicken breasts on top of the mixture and press down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

2. remove chicken breasts from the soup and allow to cool long enough to be handled.  Shred chicken and stir it back into the soup and continue cooking for 2 hours. 

Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips

ENJOY!

Posts will be frequent now…most likely not everyday as I am working on so many “secret” projects…but I have a goal of at least two a week!

If you want instant daily insights into the wacky goings on at Chez Depre friend me on facebook.  We laugh everyday.

….and share a cup of coffee.

p.s. We got a dog! check back on Friday to find out all about her.