Brown Sugar Squash & Brussels Sprouts en Papillote

This combo had us enjoying "Fall in February"........

Per Nana ~

Whenever I cut a recipe in half for the FFWD selection of the week I am  always sorry.  This was so delicious and would have been great for leftovers. "before"  The recipe was so simple and easy to make, and was cooked to perfection  in just under 35 minutes.  I decided to use a small Cuisinart roasting pan  and tent the tin foil on top.  It worked beautifully. Out of the oven-   This is a great side dish  for all the working Moms to prepare ahead of time  and just pop in the oven for dinner.  I would love to try this concept with  other root veggies - such as turnips, sweet potatoes, etc.

Per Tricia ~

Since we enjoy all these ingredients, the final result

 ended up no surprise.  We liked it.

This was one of those weeks where the AMFT recipe reminded me

 of  the simple techniques that I simply had not used in a while. 

As Nana noted, not only did we enjoy the dish - but it left me wondering 

how else I could play around and get creative with similar veggies and spices. 

 "Autumn" flavors, but still very welcome during these cold winters days.

PS- I had to share these little birds who surprised us this week

 outside my bedroom window. I don't ever recall seeing this many 

- we had up to 8 at one point. What a treat ~

 (and no, thankfully, the kitten was none the wiser....)

Happy French Friday ~

Shrimp & Cellophane Noodles

Surprised to be finding this "Around My French Table".......

Per Nana~

Nana says: "I prefer the chicken liver gateaux."

Sorry, I was really looking forward to this recipe but it just didn't work

 for me. I researched for the tree ear mushrooms and finally ordered them

 from I-Gourmet a few weeks back.  The rest of the ingredients were 

easily found at Wegman's.

I have never cooked cellophane noodles before and after soaking them 

per package instructions found them to be quite gross.  A bit too slimy

 for my taste. I stir fried the onion and garlic, added the mushrooms and just

 knew this was  not good. I could not take the aroma but was not certain 

whether it was the mushrooms or the sesame oil.

I added the shrimp, a bit of tomato puree and it looked better but

 decided not to combine the noodles with the shrimp mixture. Instead I

 prepared a single serving for photos. Hubby was trying to be nice but 

after the first taste he said he truly disliked it. I picked out the shrimp and,

 sorry to say, tossed out everything else.

After reading the P & Q's earlier in the day I thought the problem

 was going to be the tomato puree, but I was wrong.......

Per Tricia~

This was something different, that is for sure.

As usual, I was spoiled rotten and Nana delivered the exotic ingredients 

she tracked down and brought them right to my door.  While the special

 mushrooms were indeed a coup to have delivered, one of the most

 valuable things Nana shared  was the yellow post it note telling me 

to actually read the "P's and Q's" this week.  

She said there was some issue involving the tomato puree.

By the time I finished reading, I decided to go rogue and exclude it 

completely.   My taste testers liked the shrimp and mushrooms well 

enough,  but complained that these noodles were too "neutral". 

 Overall no one wanted a repeat.  The cellophane  noodles were a very

 interesting texture and I had to take one photo showing them without 

the topping, as they do indeed look like cellophane.  

Always an adventure....... 

Chicken Liver Gâteau With Pickled Onions

A true adventure this week ~

Per Nana~

If you like chopped chicken liver, you are going to love this recipe. 

Believe it or not, I was not anxious to make this because I thought 

it would turn out like an aspic. However since the chicken livers 

are so inexpensive, I decided to give it a try and if we didn't like it, 

I could always chuck it.  How wrong I was.

Hubby's first reaction was "it has no flavor", but when we added

the onions it really kicked it up a notch.  I served it for dinner as a

first course and added some sliced petite pickles on the side.

I think pickles and liver or liverwurst just go together.

The gâteaux was so good, we could not stop raving.

I would love to make this for a dinner party but I don't know

if I could get a crowd.  Tricia, for sure, would not be interested.

This was one recipe that I'm glad I did not cut in half.

I had such a laugh reading the P&Q comments this week 

so I'm anxious to see the results from all the Doristas. 

Per Tricia~

I have enjoyed liverwurst since I was little, but not actual liver-

 I can't even take the aroma. My hubby has to go visit Nana if he 

wants any.  I was getting squeamish, sad but true, just at Dorie's

 instructions to trim any veins, fat or green spots. Egads. 

Luckily, Nana dropped off the trimmed liver ready to go. 

She even supplied a few more ingredients and basically did everything

 but turn on the Cuisinart :)  The prep and cooking were very easy, and 

while I fell for the "Saran Wrap in the oven" last week - I opted out of 

putting paper towel in the water bath.  Luckily my results turned out fine.

 They smelled lovely, plated up easily and the family enjoyed them.  

I did have to chuckle because the one thing my younger son mentioned

 was that he was disappointed that it was like a "liver dip" because his host 

family in Italy had surprised him with cooked livers and he enjoyed them.  

I guess he will have to head over to Nana's for the real deal....... 

Long and Slow Apples

Perfect for a cold winter's day, though perhaps not a January one 

filled with any diet resolutions.....

Per Nana~

I'm not sure what I was expecting from this recipe but the

 end result was a big surprise.  It was so simple to prepare and I 

was expecting almost applesauce.

I loved the flavors in it and that was a nice change from the 

usual combination of apples and cinnamon.

When I removed all the covering I could not believe how 

much they were reduced into an elegant little dessert.

Since I cut the recipe in half, I will admit I did not bother with 

making homemade whipped cream but turned to the ever trusting 

cool whip in the freezer.

Per Tricia~

Thanks for all of the post flu well wishes.  

It is testament to how easy this recipe is that I was able to knock it

 out last night and get it posted.  That said, I do not plan on revisiting 

this one in the future.  The aroma and taste were great but adding that 

much sugar and melted butter to the innocent little apple slices actually

 made me feel guilty.  It is strange because I would not have felt guilty

 indulging in creme brulee, but since apples are already sweet, simply 

adding those items while baking seemed like I was looking for trouble :) 

 And of course the funniest part of the whole experience was that my

 Saran  Wrap DID, of course, melt !  What a mess.  

All over the bowls and then mixed on top of the apples.  

See below-

the sparkling center is melted plastic.....

As I read Dorie's directions that "Don't worry, the plastic won't melt"....

I actually decided that this was so clever and how did I not know that

 you could put Saran Wrap in the oven at 300 degrees ??  

Yes, Dorie has clearly risen to the level of BLIND TRUST in my kitchen - 

which rather than being disappointed in the melted Saran Wrap, 

simply reminds me how much good advice and wonderful recipes 

she has shared to get her into a position where I would believe anything :)

And my guys did love them. I just didn't mention the part about

my having to fish out the plastic wrap.....

Happy French Friday ~

Herb Speckled Spaetzle

Comfort food at a perfect time for it .......


Per Nana~

A perfect start for the New Year.

Many years ago hubby and I drove through the Black Forest, 

Germany and Austria. The food was incredible, and the portions

 were immense. Thank goodness that trip was only a little over 

 two weeks because I can honestly say I was tired of eating. 

The dinner plates were larger than most of the serving platters 

I have at home. However, that did not stop me from ordering spaetzle 

whenever I saw it on the menu. When we came home I knew I had to

 buy a spaetzle maker and learn how to prepare this dish.

This week's recipe of herbed spaetzle was so good.

I didn't realize that finishing it in the fry pan would make such a difference. 

  Normally I serve it with butter and fresh parsley without that additional 

step. The mixture of herbs, as well as the mushroom, really make this a 

delicious dish that goes well with almost anything.

Per Tricia~

Happy Flu Year ! 

 Guess who came down with the flu last week last weekend and missed 

New Year's as well as a week of life ?  The same person who will be first in

 line for a flu shot next year, that's who :)  I am only logging in right now to 

 share Nana's spaetzle exploits. I am looking forward to catching up

 on recipes and comments - all the best and stay healthy Doristas !!

Go-With-Everything Celery Root Puree

Who knew ?  Dorie - that's who.

  Per Tricia~

I learned two wonderful things this week. 

First, Nana explained to me that I could simply go online to our

 local Wegman's to search their inventory. Yes, I could confirm 

from my warm  kitchen that they indeed had those celery roots 

before I even had to start the car. Way to go Nana !! 

 The second thing I learned I owe to Dorie.  

That horrible looking celery roots can be tamed into a lovely mash 

that is sweet, delicious and has a surprisingly lovely celery flavor. As 

I skinned  the root I had my doubts that I would ever do this again,

 or want to- but I have to admit that the dish was truly wonderful.  

All of my guys thought it was amazing and have asked for me
 to make it again.  Now that I just click onto the local grocery
 store........thanks Nana and Dorie !! 

Per Nana~

How can something so ugly turn into something so tasty? I have never used celery root before, did not even know  what it looked like until I searched Wegman's website to  see if they even carried it. With the potato and onions added  to it, this really turned into a lovely side dish. I plan to serve it tonight with a mini choucroute, sauerkraut,  mini franks and kielbasa.  After a week of cleaning, cooking and  eating fish, a good dish of choucroute is going to taste mighty good. The recipe is really quick and easy. I would like to add a picture of a recipe for Crab Louis that I made  for our Christmas Eve feast of seven fishes.  I took the recipe off  the internet ,  I believe it came from Wolfgang Puck.  It was so  simple to make and looked so elegant. I used this as our first course,  and I think everyone truly loved it. I hope everyone had a wonderful Christmas, and hubby and I  enjoyed the card exchange very much. Looking forward to cooking with everyone in 2013.    HAPPY NEW YEAR.

Cheez-it-ish Crackers

They had us at "Cheez".........

Per Nana ~

About a month ago hubby had a request for one of my old recipes 

called "Atwells's Delight".  It's a Tex-Mex style recipe calling 

for canned cream soups, enchilada sauce, chopped meat, etc.

AND Velveeta cheese.

Unfortunately, I did not look over the recipe before shopping so 

when I saw Velveeta I just picked up the box.  (2 lbs). 

 WAY TOO MUCH!

So far, in addition to the above recipe, I have made cheesy eggs,

 baked macaroni, etc. When this week's recipe came up I decided 

that maybe I could substitute the Velveeta instead of  Dorie's  

suggestions of Gruyere or Emmenthal.

 It might not have been the flavor that she had in mind -

 but they were very, very tasty. The crackers were flaky, like Cheez-its, 

and with the so called cheddar flavor they were  so delicious.

I have to admit that they could have been a little thinner and I

 will attempt to do that the next time I make them.

These will definitely be a repeat in our house.

Per Tricia~

Wow.  We all LOVED this, which should not come as a huge surprise.

 I even closed the book so my guys would not see the title of this recipe.

 They figured it out regardless.  Gastronomy scale aside, we are big fans of 

"Cheez-Its"...with a special affection for the white cheddar variety.  Which, 

thanks to Dorie, I replicated and improved upon in my kitchen this week. 

 Along with her recommendation that cheddar does wonderfully, I christened 

the new Cabot cheddar we got on our last trip to Vermont.

The taste was rich and truly less salty than the version that comes

 in the box. I mentioned to my family, who were gobbling these as fast

 as they could, that the herbed olives I recently made from FFWD would be 

lovely with this and all agreed HEARTILY. Truthfully I think I could have

 gotten them to agree to just about anything at this point but the combo

 is a great one.  And I will have many chances to test it as this recipe 

is so quick and easy that I am planning to make it many, many times. 

 I already have another batch on hand in the freezer. 

 While I played with cutting shapes like a holiday cookie -

 which truly went very quickly and I assure you I am quite lazy....as Dorie 

suggested in the "Bonne Idee"- the simple log cut outs were lovely as well.

The holiday root canal is now behind me and we are playing catch up 

with the "non Dorie" cards and gifts, work, blogs and comments.  Nana is 

busy preparing for the "Feast  of the Seven Fish" and we continue to enjoy

 the gorgeous holiday cards we receive from our fellow Doristas.  

Happiest of holidays and  warm regards to all ~