Madeleines with Zucchini and Gruyère Cheese

Nov 15, 2012 by

Today I’m doing a guest post for Renee at Magnolia Days. Renee is certainly one of the most helpful, knowledgeable and friendly food bloggers I’ve come across in my year of blogging. Renee was nice enough to guest post for me a few months ago while I was on vacation and now I’m honoured to do the same for her. One day, Renee and I will meet. And we’ll have a good old talk as good friends do. Most likely after we’ve cooked and baked up a storm.

I’ve always loved unusual, simple, tasty little treats. Madeleines certainly fit that description. These little cakes (they have also been called cookies) have French origins and are made with a special pan which can be purchased from specialty cooking stores, or online. I remember when I brought my Madeleine pan home. I was so excited because I had a new baking utensil to play with. I searched through my cookbooks and found a recipe that was so unusual for me, but had my favourite ingredients. I decided to give it a try and now I will share my very first Madeleines with you all. Remember to check out my guest post for the recipe, and be sure to say hello to Renee :-)

 

Zucchini & Gruyere Madeleines

 

Zucchini and cheese. Such a great pairing. I enjoyed these little darlings with some tea- any kind will do. I also added some cream cheese to each savoury bite. I think this is a great way to spend these chilly afternoons. There’s really no fuss in making Madeleines. The ingredients are simple and the recipe is quite versatile. The recipe used was slightly adapted from “Quick Cooking, 1,001 Recipes”.

 

Madeleines with Zucchini and Gruyère

 

 

I haven’t had my Madeleine pan for long, but without a doubt… I know I will get lots of use out of it.

 

 

 

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Baked Provençal Tomatoes

May 11, 2012 by

As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.

I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.

 

Baked Provencal Tomatoes

 

Baked Provençal Tomatoes
Recipe Type: Appetizer, Side
Author: Lyn
Prep time: 6 mins
Cook time: 15 mins
Total time: 21 mins
Serves: 6
A classic French dish – a perfect accompaniment to Chicken, Fish, Beef or Lamb
Ingredients
  • 3 Tomatoes, halved
  • 2 Cloves Garlic, finely minced
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup Parsley, chopped
  • Salt & Pepper
  • Olive Oil
Instructions
  1. Preheat oven to 400F
  2. Lightly grease a rimmed baking tray
  3. Place each half of Tomato on the baking tray, cut side up
  4. In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
  5. Sprinkle evenly on all 6 halves
  6. Sprinkle with olive oil
  7. Bake for about 15 minutes or until the breadcrumbs are golden brown
Notes

Alternative Versions:
– Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan
– Add 1 Scallion – finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil

 

Dressed up nicely as a salad or appetizer. Its great on its own.

Baked Provencal Tomato as a Salad

 

Its classic, its beautiful, its healthy and most of all… its FANCY looking!

 

Fancy - Baked Provencal Tomatoes

 

Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.

~Lyn

 

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Tarragon Chicken #SundaySupper

May 6, 2012 by

I’m very happy to be able to participate in this weeks #SundaySupper! Todays theme is “May Flowers, Veggies and Herbs.” I didn’t  hesitate to prepare this as a wonderful spring dish. I think I may have tweeted my joy when I saw that Tarragon was available again ~ a true indication that spring has arrived! For those that are not familiar with Tarragon, it is an herb that is quite popular in French cuisine and pairs very well with chicken and fish. It is very aromatic and reminds me of liquorice! When I made this dish almost 2 years ago for the first time, I enjoyed it immensely. I decided to serve the chicken with Fennel (a vegetable with a very similar aroma to Tarragon) as well as Zucchini and Jasmine Rice.

 

Tarragon Chicken with Pan Seared Fennel and Zucchini, Jasmine Rice

 

 

Tarragon Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
A French dish, perfect for a comforting family dinner
Ingredients
  • 1 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • 8 Drumsticks, Skinless (any part of the chicken is good)
  • Salt and pepper
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1 shallot, minced
  • 1/2 Cup Half & Half
  • 1/2 cup fresh tarragon and a few extra for garnish
Instructions
  1. Season chicken with salt and pepper
  2. In a large dutch oven, warm oil and butter over a medium-high heat
  3. Brown chicken in batches and set aside
  4. Add all the chicken pieces back to the pot
  5. Add broth, cover and simmer for about 20 minutes
  6. Take the chicken from the pot and set aside.
  7. Add shallot to the pot and soften, about 5 minutes
  8. Add wine, allow to reduce about 7 minutes
  9. Add half and half, stir to combine
  10. Add chopped Tarragon, stir and cover for about 5 minutes
  11. Add chicken back to the pot, cover and allow to simmer for about 10 minutes
  12. Serve and garnish with fresh Tarragon
Notes

Served with pan seared Fennel, pan seared Zucchini Slices and aromatic Jasmine Rice

Recipe adapted from Laura Calder’s version: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=9128

 

Such a lovely herb. I love the scent and flavour!

 

Fresh Tarragon

 

Brown the chicken pieces in batches. If you used chicken pieces with the skin on, you may want to skim some of the fat left over in the pot. Not too much – since that’s where the base flavour is.

 

Chicken in Olive Oil and Butter

 

After you’ve browned all pieces of chicken, and cooked them down in the broth, set them aside while you build the Tarragon sauce.

 

Chicken, resting

 

Soften the shallots in the broth.

 

Softening the Shallot

 

Add the fresh Tarragon into the Broth and cream mixture. Simmer.

 

Fresh Tarragon in wine and cream sauce

 

The sauce should have a rich, thick consistency. Taste at this point, to see if you need salt and/or pepper. Add the chicken back to the pot to incorporate the flavour.

 

Tarragon Chicken Sauce

 

The sauce is terrific. The texture is great and the flavour is awesome.

 

Creamy Tarragon Chicken Sauce

 

Dinner is served!

 

Tarragon Chicken, Jasmine Rice, Fennel and Zucchini

 

 

Here are some wonderful spring inspired meal ideas for #SundaySupper using Herbs and Vegetables. These recipes will  inspire you to spend more time Around the Family Table!

Cocktails and Wine Pairings: 

Appetizers:

Entrees:

Side Dishes:

Dessert:

 

Happy Sunday! Enjoy quality time with your loved ones this evening.

~Lyn

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