Cooking our way through Dorie Greenspan's "Around My French Table"......and using one of the many, many cookbooks we each own.
Friday, November 12, 2010
Friday 11/12 (aka week 3 for us :)
Nana and I decided to enjoy the recipes this month by not only doing the selected November ones, but taking turns to catch up on the earlier October ones we had missed. This week I cooked the Chicken dish while Nana tried out the mustard tart as an accompanyment. Not only is she my mother (and "Nana" to the my kids) but she is also my neighbor...so testing recipes together and enjoying meals together is a great treat.
Nana's try at Gerard's Mustard Tart
Per Nana -"SINCE YOU ARE DOING THE CHICKEN FOR THIS WEEK, I THOUGHT I WOULD GIVE YOU AN EXTRA TREAT TO GO WITH IT.
I WENT BACK TO LAST MONTH'S RECIPES AND TRIED MAKING GERARD'S MUSTARD TART.
I PREPARED THE TART DOUGH EARLY THIS MORNING AND REFRIGERATED IT FOR THE 3 HOURS CALLED FOR. I DO NOT THINK THIS IS TOO GOOD AN IDEA BECAUSE I HAD SUCH DIFFICULTY ROLLING IT OUT.
HOWEVER, I HAVE LEARNED TO PATCH ANY TART CRUST WITH THE BEST OF THEM.
I THEN STEAMED THE VEGETABLES, MAKESHIFT STEAMER, USING A STRAINER OVER BOILING WATER IN A SAUCEPAN. WORKED WONDERFULLY. I GUESS WE DON'T HAVE TO RUN TO SUR LA TABLE AFTER ALL. DARN.
PREPARED THE EGG AND CREAM MIXTURE WITH ALL THE MUSTARDS ETC. AND POURED INTO TART.
THE TART BAKED PERFECTLY, AND IF IT TASTES AS GOOD AS IT SMELLS, WE ARE ALL GOING TO HAVE A LOVELY DINNER.
(Tricia's comment- it was fantastic. The best recipe yet. Nana used a beautiful square tart pan and we both agreed that cutting 1 1/2 inch squares of the tart made a beautiful and delicious appetizer. I love mustard but I still can not believe how much I enjoyed this tart. And it was gorgeous too !!)
Tricia's try at : "Chicken For Les Paresseux " (lazy people):
This was as easy as it sounds and the recipe info about not having to wash the chicken was interesting. My hubby did the shopping since I am fighting a cold (and I am lazy, so this recipe is a dream.....) and got the organic bird at Costco but picked up the veggies at the local grocery store. He was not sure about "baby potatoes" and picked up a small one and half pound plastic container of "Gourmet Red Creamers". They were smallish round red potaotes and they were delish. I used the bag of carrots rather than the few asked for in the recipe (small bag of "not baby" carrots...think it was a pound). Substituted dry spices for the fresh ones and used the water as opposed to wine. If I had the wine, it would have gone in !
The only shopping snafu was that I wrote "shallots" and hubby came back with scallions. I decided to cut the greens for later use and use the hunk at the bottom for roasting and to be removed before eating. Also I got French baguettes and though I figured it was not necessarily the way to do it - I cut two large hunks to stick under the chicken. Not sure if too tall, but I thought I would give it a try. I have cooked many a roast chicken, but this was spectacular. I almost can't believe how good it was since it was such a simple recipe. And that bread trick ? Ridiculously good. Mine did get a bit soggy on top (hubby like it anyway) so I pulled off the soggy part and shared the crispy baguette bottoms with the family. Deliriously good and I was truly cautious of how this was going to work.
Salad and Gerard's Mustard tart, and this was a keeper menu !!