F. Scott’s Egg Breakfast~ Chef valentine

February 23, 2017February 23, 2017 - robin

While in Paris, I do a bit of history investigation

as we play,visit friends and work.

Last year, a friend introduced me to a meal

that was said to be F. Scott Fitzgerald’s Favorite breakfast.

After a long day {in Paris},

Larry and I made it up the stairs to our apartment.

He wanted breakfast for dinner

and I had just been given the recipe and story.

It is said that this recipe originated in Lyon, FR.

Hemingway was with F. Scott and they had a big breakfast

before starting a drive to Paris….

******

Fitzgerald’s Eggs

1 tablespoon unsalted butter

10 eggs

2 Tablespoons cream

1 teaspoon fleur de sel (or course salt)

1/4 teaspoon freshly cracked pepper

1 cup shredded mature cheese

1/4 cup chives

{I usually cut the recipe in half}

Heat butter in non stick skillet over medium heat.

In a large bowl whisk eggs, cream, salt and pepper.

Pour into prepared, hot pan, cooking for about 4-5 minutes.

Stir occasionally {2-3 times}, to desired doneness,

adding cheese and chives just before eggs are set.

This has become Larry’s favorite egg dish.

Serve with your favorite breakfast meat and bread….

Serves 4-6 people

Bon Appetit.

Till next time.

Valentine

Crêpe Day (and recipe)~ Chef Valentine

February 3, 2017 - robin

Yesterday, was Crêpe Day.

The Catholic holiday of Candlemas, on 2 February,

is a feast to commemorate the purification of the Virgin Mary and the presentation of baby Jesus.

In France, this holiday is called la Chandeleur, Fête de la Lumière,* or jour des crêpes.

It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air.

If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.

I read one story, that February 2nd, was when the Baby Jesus

was presented at Temple in Jerusalem.

In the 1400’s in Rome,

the Pope handed out savory crepes to the crowd as the day was bitter cold.

Larry and I make crepes on Jour Des Crêpes. , usually for dessert.

The batter is from a charming cook-book that Rosemary gave me.

******

Crêpes

1 1/2 cups all purpose flour

1 Tablespoon sugar

pinch salt

2 eggs

About 2 1/4 cups milk

Melted butter for frying

~~~~~

1. Mix, flour, sugar and salt in a bowl.

2. Make a well in the center of dry ingredients and crack in the eggs.

3. Gradually mix the ingredients together, adding enough milk for the batter

to have the consistency of heavy cream

4. Do not over mix as this will make the crêpes rubbery.

5. Refrigerate batter at least one hours or overnight.

6. If the batter has thickened to much, add a bit of milk to make it the correct consistency.

Heat 6-7 inch heavy saute pan.. Brush in melted butter. Pour 3-4 Tablespoons of patter into pan and quickly swirl so the batter covers the inside.

Cook for 1 minute, then loosen the edges with a spatula, turn over and cook for another minute.

Slide out of pan, then repeat to make 10-12 crêpes.

{ I use a larger pan, and make 5-6}

Grease the pan after each crêpe.

*don’t worry. The first one is always a little wrong

**Keep the cooked crêpes warm.

Place them on a baking sheet, cover loosely with foil and place in over at 200 degrees.

We spread them Nutella and slice bananas over top.

You can fold them to make hand-helds….

but I just folded them over once and served them on plates.

The Cottage was a happy place

and there were no left overs.

Until next time,

Valentine

Pretzel Pizza~Chef Valentine

January 17, 2017January 17, 2017 - robin

I do not love pizza as much as I love pretzels,

but this was exactly what I was craving.

I did a little research and here is what I came up with.

Pretzel Pepperoni Pizza

1 box of any pretzel mix – I used Fleishmans Pretzel mix.

{Auntie Ann has a box also}

1/4 pound Boarshead pepperoni {I like it sliced fresh cut at the deli}

1 jar Tostitio queso {medium heat}

2 cups shredded mozzarella cheese

1 egg- well beaten. {for egg wash}

********

Follow directions on the pretzel box to make dough.

{it is super easy}

Preheat oven to 450 degrees.

When dough is ready, spray Pam on cookie sheet or pizza pan.

Spread dough out, pizza style on prepared baking pan.

Brush egg wash just around outside edge.

Sprinkle pretzel salt over egg wash. {the outside edge of pizza}

Place oven and bake for 5 minutes.

Bring out the crust.

Now, spoon thin layer of cheese queso over the center of crust

spreading to just the outside crust, do not cover the egg wash.

Place pepperonis in the center, I use 6-8 of them

and

then cover with shredded mozzarella cheese.

Bake pizza for about 15 minutes at 450 degrees or till crust is golden.

Serve with a crisp salad.

This was so good….Larry wants to heat up left overs tonight!

Enjoy!

Till next time.

Valentine

Country Ham In Crock Pot~Chef Valentine

January 6, 2017 - robin

This entry should be called,

Chef Valentine misses the boat.

I Have seen this recipe here and there,

but did not think one thing about it until My Larry and I

got into a ham mood.

Yes, this recipe is for a spiral cut ham….

in the crock pot.

And yes, the flavor is simply amazing

and

the cooking effortless.

We had it for dinner Tuesday, left overs last night

and had cut off the solid end for soup.

I honestly have never seen Larry eat so much ham before.

A lot of spiral hams are on sale after the holidays….

you might want to try it on a snowy day.

Spiral Ham In The Crock Pot

1-spiral ham

brown sugar

1-can of pineapple chunks, not drained

1/2 cup raisins

My ham came with a seasoning packet. I used that too.

Cover the bottom of the crock pot with brown sugar.

About 3 cups.

Place ham in crock pot, flat side down

and

cutting off short end so the top closes.

Sprinkle raisins over the ham.

Pour can of pineapple and juice over ham,

then the packet of seasoning that came with it.

Cook on low for 6 hours.

I did not make gravy out of the drippings, but next time I will.

The flavor of this easy crock pot ham is absolutely amazing.

on Sunday, Larry wanted ham sliders and wine…

last night,

we had it with hash brown casserole and green beans.

I don’t think that I can wait till Easter to make this again.

Enjoy!

Till next time,

Valentine

The Chocolate Charm Cake~Chef Valentine

December 31, 2016December 31, 2016 - robin

Every holiday,

it seems that I discover one more treasure for the recipe box.

This year 2016,

was the year of lets eat a lot of chocolate

and

I found a cake recipe that takes the blues away.

Take your time baking this Chocolate Charm.

It is the best chocolate cake I have ever made.

Till next time….enjoy.

Valentine

Chocolate Charm Cake

ingredients

Pam spray for misting the bundt pan

Flour for dusting the pan

1 package of chocolate cake mix.{Duncan Hinds is my favorite}

1 package chocolate instant pudding {3.9 oz}

3/4 cup water

1/2 cup rum

1/2 cup vegetable oil

4 large eggs

1 cup semi sweet chocolate chips

Raspberry Sauce

1/2 cup seedless raspberry jam

1/4 cup rum

Chocolate glaze

2 Tablespoons butter

2 Tablespoons unsweetened cocoa powder

1/4 cup heavy cream

1 cup confectioners sugar

1 teaspoon vanilla extract

****************

method

* Preheat oven to 350 degrees. Mist and flour a bundt pan.

* Place cake mix, pudding mix, water, rum, oil and eggs in large bowl. Blend with an electric mixer for a moment.

Scrape down the sides and continue to mix cake on medium speed for 3 more minutes.

Stir in the chocolate chips.

Pour batter into pan, smooth out batter as it will be thick. Place pan in oven.

* Bake cake for 50-55 minutes, till it springs back when you lightly touch it. Cool for 10 minutes then invert onto plate.

Place cake pan next to inverted cake.

*NOW make the raspberry sauce. Measure raspberry jam and rum into saucepan over low heat. Stir constantly till ingredients are melted together. {about 3 minutes}

*Using a chop stick, poke holes in top of cake.

*Pour raspberry sauce into bundt pan.

*gently lift cake and place back into bundt pan. Take your time.

*Let cake set in bundt pan for about 20 minutes.

*Invert cake back onto plate and allow to cool completely.

*****

When cake is cool, make chocolate glaze.

*Melt butter in small saucepan. Add cocoa powder and cream and stir until the mixture thickens. 2-3 minutes. DO NOT BOIL.

Remove pan from heat and stir in confectioners sugar and vanilla. stir till smooth. Spoon glaze over cool Charm Cake.

16 servings

Freezes well

Recipe~ Chaud Noix/Hot Nuts

December 8, 2016December 23, 2016 - robin

Oui, I found this recipe in France.

Since I have been home, I have made 4 batches of it.

It is easy and flavorful.Translated, it means Hot Nuts.

You can taste a bit of heat with each bite…..Chaud!

Enjoy, Valentine

CHAUD NOIX

2 cups mixed, raw nuts, any combination

1 Tablespoon unsalted butter, melted

3 Tablespoons brown sugar

1/2 teaspoon cinnamon

3/4 teaspoon cayenne pepper

1 1/2 Tablespoons pure maple syrup

1 teaspoon Fleur de Sel

2 cups of mini pretzel twists

~~~~~

Preheat oven to 350 degrees

Spread nuts on baking sheet and roast for 10 min, stirring once.

In medium bowl, mix together, melted butter, brown sugar, cinnamon, cayenne pepper, and maple syrup.

Add the hot nuts to the above mixture. Add the salt and pretzels. Stir till well coated.

Spread the mixture back on baking sheet.

Return to oven and bake for 15 min stirring once or twice during cooking.

Remove from oven and cool completely,

Separating the nuts and pretzels as they cool.

This mixture can be stored in a container for one week.

robintolbert.com

Ramblings of an Artsy Grandmother~Blogging since 2005

Chef Valentine

F. Scott’s Egg Breakfast~ Chef valentine

Crêpe Day (and recipe)~ Chef Valentine

Pretzel Pizza~Chef Valentine

Country Ham In Crock Pot~Chef Valentine

The Chocolate Charm Cake~Chef Valentine

Recipe~ Chaud Noix/Hot Nuts