Deconstructed BLT and Eggs - FFwD

I loved Dorie's version of a BLT!!  The arugula with the Everyday Vinaigrette went together very nice.  I liked the combination of the oil-packed sun-dried tomatoes and cherry tomatoes.

We had this for dinner tonight...it was a great way to say good bye to summer, we are going from the high 80's to the low 60's this weekend in North Carolina.

Dorie scored another hit at our house!

Corniest Corn Muffins

I have really enjoyed my cookbook Around My French Table by Dorie Greenspan so much that I decided I would get her new app for my iPad.  It is called Baking with Dorie.  It is like having Dorie in your kitchen, she breaks down her recipes with videos and easy tutorials.  

 Here I am with my iPad and ready to cook!

Corniest Corn Muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal (preferably stone-ground)
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
pinch nutmeg
1 cup buttermilk
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels, fresh or frozen

 One of Dorie's suggestions was to put your muffin tins on a cookie sheet, so much easier to move a cookie sheet in and out of the oven!

 Another tip was to have all ingredients measured out before you start the recipe.  I love when I do this, it makes baking or cooking a lot more enjoyable --- kinda like you have your own cooking show! LOL :-)

 Here goes the wet ingredients into the dry.

 Last step is adding the corn, I used frozen.

 Out of the oven and cooling.

 They are really great right out of the oven or at room temperature, I loved the addition of whole corn kernels!

Instructions
Preheat oven to 400 degrees.

Butter or spray 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.

In a large measuring cup, whisk the buttermilk, melted butter, oil and yolk together until well blended.
Pour the liquid ingredients over the dry ingredients and, mix gently but quickly.  Stir in the corn kernels.

Divide all of the batter evenly among the muffin cups.

Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Honey-Spiced Madeleines - FFwD

This week's recipe with the French Friday's with Dorie group is Honey-Spiced Madeleines.  I haven't made madeleines in a long time...well actually I think this was my second time making them!  I did have the madeleine pan, so I was excited to make these. 

As Dorie states in the recipe, they are not your typical madeleine, but I thought they were perfect for Fall with the spices of ginger, cinnamon and cloves.  I think this could be the first cookie-cake I ever put ground pepper in!  It was just a pinch, but I laughed when I did it :-)

 After making the batter and letting it chill for 3 hours I filled the madeleine pan.
 The recipe makes 12.

 Here they are after baking 11 minutes, I am hoping here they all pop out of the pan!

 Yes, they all came out without any problem.  They smell so good, I can't wait to have one.

 To me madeleines are the perfect "Tea Time" treat!  I made a pot of Pumpkin Creme Tea to go with them!  They were delicious...  I think because I had good luck with this recipe I will be trying Dorie's recipe for the Classic Madeleines next time!

 P.S.  They also make a great breakfast treat with coffee!  I am just that kinda girl...I like cookies for breakfast :-)

*The FFwD group cooking out of the cookbook Around My French Table by Dorie Greenspan does not post recipes but I would highly recommend buying this cookbook, it has become one of my favorites!

Pork Tenderloin Parmesan

This is my FAVORITE way to have pork tenderloin!!  It is fast, easy and so delicious.
The ingredients are simple and you probably have them all in your pantry and refrigerator.
Here they are:

INGREDIENTS
12 ounces pork tenderloin
2 large egg whites
1/2 cup plain dried breadcrumbs (I used panko breadcrumbs)
1/2 grated Parmesan cheese
coarse salt
3 tablespoons all-purpose flour
2 tablespoons olive oil
Lemon wedges, for garnish
Parsley sprigs, for garnish

DIRECTIONS

• Slice pork into 12 pieces, and place between sheets of plastic wrap.  With a small heavy mallet, pound pork to 1/8-inch thickness.
• Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside.  In a second shallow bowl, combine breadcrumbs and Parmesan; set aside.
• Season pork with salt.  Dredge in flour, tapping off excess.  Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat.  Pat gently to adhere.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  Saute half the pork until golden brown and cooked through, about 1 minute per side.  Repeat with remaining tablespoon oil and remaining pork.  Serve with lemon wedges and parsley sprigs.

Creamy, cheesy, garlicky rice with spinach - FFWD

 I am playing a little catch up with the group French Fridays with Dorie!  After reading all the great reviews of the recipe I knew I had to make it, and I am so glad that I did!!  As with most of Dorie's recipes it turned out great, it was a little time consuming -- but not hard and well worth the effort!

The name of the recipe says it all creamy, cheesy, garlicky rice with spinach!!

Ingredients:

Arborio rice

fresh spinach

onion

garlic cloves

gruyere cheese

"just a little" heavy cream

Dorie always gives a great tip her "Bonne Idee" on the dish.  She suggested to pack the rice in peppers, loved the taste of the peppers with the rice!

Cinnamon-Crunch Chicken - FFWD

 I am trying to get back cooking with the group French Fridays With Dorie! I love cooking out of the cookbook Around my French Table by Dori Greenspan. This week I cooked last weeks dish Creamy, cheesy, garlicky rice with spinach (I will post this one this weekend), and I also made this weeks dish -- which is Cinnamon-Crunch Chicken.  The name of this dish and me thinking this was going to be chicken with cinnamon crunch coating!  I could not have been more wrong, instead this chicken had the most incredible sauce that kept you wanting just one more bite!! 

 It is easy to make and has just the three ingredients above, speculoos (I couldn't find so I substituted Biscoff cookies) Creme fraiche and chicken breasts cut into one inch strips.

We loved this dish, I will be making it again and would even serve it to company!

Baked French Toast

We had this last weekend when Jill, Scott and Haden came for the weekend.  I just love when you can make breakfast the night before!!  This recipe comes from Ree Drummond, The Pioneer Woman!  Have you watched her new show on Saturday morning?  I think she has been on twice and is fun to watch.

I made the recipe as stated, but it would be great with blueberries added to it!

Ingredients
FRENCH TOAST
1 lb loaf crusty sourdough or french bread
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla extract

TOPPING
1/2 cup all-purpose flour
1/2 cups firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

DIRECTIONS
Grease 9X13-inch baking dish with butter.  Cut bread into cubes and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into mixture until  mixture resembles fine pebbles.  Store in a Ziploc bag in the fridge.
When you are ready to bake the casserole, preheat oven to 350 degrees.
Remove casserole from fridge and sprinkle crumb mixture over the top.  If you add fruit, sprinkle on before the crumb mixture.
Bake for 1 hour.

Childress Vineyards

 Yesterday we took a trip to Lexington, NC to visit Childress Vineyards!  Wow, this place is beautiful! 

 I am standing next to one of the many vines, this one was covered with netting to keep the birds away.

 We enjoyed Brunch with this beautiful view...music playing and you can enjoy a picnic on the lawn.

 I enjoyed a "wine flight" of Chardonnay, Three, and Sauvignon Blanc.  Loved them all :-)

 My meal was Crab Cake Bene.  Crab Cake and Asparagus with Hollandaise Sauce served with Skillet Potatoes.  It was a real treat.

Jerry had the Shrimp and Grits, you can't go wrong with this dish!!

We enjoyed our little get-a-way ... and look forward to another visit someday!