The Croissant Conspiracy - French Food!

French Country Stew
Developed, Tested and Finalized by Vanessa Madigan

I love French Food.  I love the bold flavors of the sauces, the crunch of the vegetables, the creamy sweet textures in the desserts and of course the crisp light texture of the pastries.  One of my go to dinner party and fall favorites is Beouf Bourguignon.  It is easy and delicious.  When we decided to do French this week I knew I wanted to incorporate that recipe.  I have made it so many times and it is always a hit.  The stew in this recipe is a variation of that time tested classic, there is a bit of a kick from the red pepper (I know, I know, everything I make has a kick) and there is the rich broth made with Burgundy wine. This recipe is comfort food  at its best.

Ingredients:
3 Lb. Beef Roast, cut into 1 inch cubes
3 Large Carrots
2 Lager Onions, roughly chopped
3 Cloves of Garlic, crushed
1 Pound New Potatoes
2 Cups Bold Red Wine, I used a Burgundy
2 Cups Beef Stock
8 oz. Sliced Mushrooms
1/2 Cup of Flour
4 Tablespoons Olive Oil
6 oz. Tomato Paste
1 Tablespoon Crushed Red Pepper
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package frozen Puff Pastry
1 egg
1 Tablespoon water

Directions:

• Cut Beef into 1 inch cubes, season with salt and pepper and toss in the flour, so that they are lightly coated on all sides.
• Add the Olive Oil to a Medium sized Dutch Oven over a medium high flame. Allow oil to become hot, when oil is hot add your beef in a single layer.  You may need to do this in batches to ensure even cooking. Brown your cubed meat on all sides and remove from pot. Set aside.
• If necessary add an additional 2 tablespoons olive oil to the pan and turn heat down to medium. Add Onion and saute until tender and translucent. Next, add the Carrot and saute until they begin to get a tad soft, then add your garlic and cook for about a minute. Finally add your mushrooms and allow to cook for about a minute or two before reintroducing your meat.
• Return beef to your pot and toss ingredients together, add the crushed pepper and tomato paste and toss well.
• Next, add the Beef Stock and Red Wine allow your stew to simmer covered on your stove top for about 1 1/2 hours, stirring occasionally.
• When meat is tender you can add your potatoes. Allow to cook for an additional 1/2 hour or until potatoes are tender and can be easily pricked with a fork.
• Heat oven to 400 degrees.
• In a small bowl mix your egg and 1 Tablespoon of water. Set aside.
• Take your thawed Puff Pastry Dough and roll out, cut into rectangles large enough to cover your bowls and leave a 1/2 inch edge, beyond the bowl.
• Spoon your stew into your individual bowls filling almost to the top, cover with the Puff Pastry Dough, sealing the dough around the bowl with your fingers. Brush with your egg wash mixture and place on baking sheet in preheated oven.  Bake for 20-30 minutes or until the dough is puffed and golden.  Serve immediately.

 

Coquilles Saint-Jacque a la Parisienne

Recipe by: Julia Child from The French Chef Cookbook, 1968.

Prepared by: Janice Madigan (Mom)

One of our favorite childhood memories is our Mom in the kitchen, cookbook in hand toiling away at another one of Julia Child's recipes.  I have mentioned before that Julia was a huge inspiration to my Mom, as she is to me (Vanessa).  My parents hosted frequent dinner parties in the late 70's and 80's and one of my Mothers most celebrated dishes at these get togethers was always Julia's Recipe for Coquilles Saint-Jacque a la Parisienne or Scallops and Mushroom in White Wine Sauce.  I think that this exact recipe is what instilled in me a love of French cuisine.  To this day, if we are in a French restaurant this is the dish my sister will order, without hesitation. It is a classic and it is bar none, the best.  This week we had my Mom make it for you and we are posting Julia's Recipe for you to enjoy.  We love you Julia! Bon Appetite!

Ingredients:

1 Lb. Sliced Scallops

3/4 Cup Dry Vermouth

2 Cups Sliced Fresh Mushrooms

1/2 Tsp Salt

White Pepper

1/2 Bay Leaf

2 Tbs. Minced Shallots or Scallions

3 Tbs. Butter, plus 1 Tbsp. Melted Butter

4 Tbs. Flour

1 Cup of the Hot Scallop Liquid

About 3/4 Cup of Milk

2 Egg Yolks

1/2 Cup Heavy Cream

Lemon Juice

3 Tbs. Grated Swiss Cheese

Directions:

• Place Scallops in the saucepan with the vermouth, mushrooms, bay leaf, scallions, salt and pepper.  Add water if necessary, to almost cover ingredients.
• Bring to a simmer, cover and allow to cook for 5 minutes.
• Remove Scallops and Mushrooms and place in a bowl, allow remaining ingredients and liquid to reduce to approximately 1 cup.
• Melt the butter in a pan, stir in the flour and cook slowly for about 2 minutes without letting it brown.  Remove from the heat and whisk in the scallop liquid. Place pan back on medium-high heat and continue to whisk until the sauce thickens, begin adding your milk to thin the sauce out to a creamy, but not rummy consistency.
• Blend your egg yolks in a bowl with 1/2 of the cream.  Very slowly add egg mixture to the hot sauce, stirring continuously.  Stir continuously over medium heat until the sauce boils, thin out as necessary with more milk or cream. Add a bit of fresh squeezed lemon juice.
• Fold 2/3 of the sauce into the scallops and mushrooms and spoon into individual lightly buttered baking dishes.
• Spoon on the remaining sauce, sprinkle with cheese and the melted butter.  Place under broiler for several minutes until brown and bubbly. Serve immediately.

Spicy Quiche Jambon Fromage
Developed, Tested and Finalized by: Andrea Madigan-Wilken

One of the earliest recipe collections to date is that of Guillaume Tirel. A court chef during the Middle Ages in France. The French have always taken pride in their cuisine, using the finest ingredients available and relying on the quality of the food to come through without masking delicate flavors with an abundance of herbs and spices. When one thinks of French food, they tend to picture dishes swimming in cream and butter. Although their are popular French recipes like Brioche, Crepes Suzzette and Foie Gras that do rely on rich ingredients, they also create simplistic, even rustic meals centered around delicate flavors such as rosemary and thyme. My initiation into French food was with my father on "Daddy/Daughter Date Night". It wasn't so much of a cautious introduction as it was an uninhibited leap into the marvelous and somewhat bizarre world of Escargot. From my first taste I was hooked! That wonderful experience taught me to never disregard a food simply because it is unfamiliar or taboo. You never know it might become a revered favorite! Enjoy!

Ingredients:
1 round puff pastry or pate brisee pie crust
4 ounces Gruyere or Cheddar cheese
6 ounce cooked ham cubed
4 eggs
1 1/2 cups half and half or whole milk
1/4 to 1/2 cup chopped Jalepenos
1/2 teaspoon Fleur de Sel or Salt
1/2 teaspoon ground pepper
Tabasco sauce to taste

Directions:

• Preheat oven to 400 degrees.
• Roll out puff pastry and press into 10 inch tart pan. Prick bottom a dozen or so times with a fork and place in freezer for 30 minutes to prevent slippage OR
• Remove crust from freezer and bake 12 minutes. Allow to cool.
• Turn oven down to 375 degrees.
• Dice both ham and cheese into 1/4 inch cubes and chop Jalepenos.
• Distribute ham, cheese and Jalepenos evenly into bottom of cooled crust.
• In medium bowl whisk together eggs, half and half of milk, Tabasco to taste and salt/pepper.
• Slowly Pour egg mixture over ham/cheese and Jalepenos.
• Bake at 375 for 35-40 minutes or until egg mixture has set and quiche hass puffed slightly.
• Cool 15 minutes before cutting.
• Serve alongside salad or fruit for a delicious meal anytime. Enjoy!



We Got No Beef With You! - Vegetarian Delights!

This week we focus on the Meatless! Meatless Mondays are a big deal now, and I know we are always trying to incorporate more veggies, legumes, and fiber into our diets.  So, here we have a couple of delicious alternatives to add to your Meatless Monday and easy weeknight arsenal! Enjoy!

Reda's Radical Egyptian Falafel
Tested and Finalized by: Vanessa Madigan
Developed by: Reda Tadrous

I am really blessed to have been inspired by many great cooks in my life.  My soon to be Mother in Law is one of these stellar influences. Several years ago I began to study Egyptian cooking while visiting my fiance's family in Cairo and under her superior tutelage I have become rather good at it!  Although she speaks no English and my Arabic is limited, well frankly it sucks, she has been able to teach me new recipes and introduce me to new flavors. We have literally spent hours rolling and re-rolling grape leaves together, but, now I am an expert.  This is one of her recipes, and I am so pleased to share it with you.

Ingredients:
1 Lb. Dry Fava Beans (If time is of the essence, you may be able to find canned, uncooked fava's.  You can substitute an equivalent amount of the canned beans for the dry, about 4 - 15oz cans)
2 Bulbs of Garlic (about 15-18 cloves)
1/2 Cup Fresh Coriander (off the stem)
1/2 Cup Fresh Parsley (off the stem)
1/4 Cup Dill
4 Green Onion, cleaned
2 Medium Yellow Onions
1 Tbsp. Salt
1 tsp Cumin
1 tsp Ground Red Pepper
1 Cup Sesame Seeds

Directions:

• Soak dry Fava Beans in water for 3 days, changing the water daily.  Until the beans are swollen and tender but not mushy.
• Once the beans are ready, coarsely chop your onion and peel the garlic.  Place the Onion, Garlic, Fava Beans, Coriander, Parsley, Dill, Salt, Green Onion, Cumin and Red Pepper in a Food processor and pulse until the mixture is soft and mashed into something that resembles a thick paste.
• Remove from bowl of the processor and form into small balls about the size of a golf ball, and flatten slightly.
• Sprinkle your uncooked Falafel with Sesame Seeds and press them in ever so slightly, so that they will stick when you fry them.
• Fry in about 3 inches of Oil at 350 degrees or in a deep fryer until dark golden brown.  This will take about 5 minutes each.
• Allow the Falafel to drain on a paper towel.
• Serve Falafel in warm Pita with Tahini, Tomato and Cucumber or Arugula!  Yumm!

Homemade Tahini


Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder

Directions:

• Pour the Sesame Tahini into a bowl
• Add the Flour to the Tahini and stir well.
• Slowly add the White Vinegar.  The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
• Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
• Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
• Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!

Filipino Cellophane Noodle Salad

Developed, Tested and Finalized by: Andrea Madigan-Wilken

 

What can I say about vegetarian food and vegetables in general.... boring, I've never been a fan. As a vehicle for cheese or sauce, o.k. , other than that I am a 34 year old picky kid. Some things though have changed my feelings toward veggie dishes, this being one of them. Enjoy!

 

Ingredients:

4 oz. cellophane noodles

1 1/2 shredded carrot

2 tsp. sesame oil

2 tbsp. toasted sesame seeds

2 cloves garlic, crushed

1 oz. chopped cilantro or parsley

1 1/2 cups shredded cabbage

3 shallots, finely minced

2 tbsp. lemon juice

1 1/2 tbsp. light soy sauce

 

 

Directions:

• Place noodles in a bowl and pour over boiling water to cover. Let stand 10 min. Drain and set aside.
• Heat Oil in frying pan over high heat. Add garlic and stir fry for 1 min.
• Remove pan from heat and add shallots, lemon juice and soy sauce. Continuously whisk until mixture has cooled slightly.
• Transfer to a small bowl and place in refrigerator to chill.
• In a large bowl toss together noodles and carrot and cabbage.
• Pour sauce over top of noodles and toss well. Serve chilled or at room temperature. Enjoy!

The Crumble Rumble - Desserts for any Occasion

The famous American author, Ernestine Ulmer, once said "Life is uncertain. Eat dessert first".  This is a statement that Andrea can whole heartedly get behind. When we were young our mother would create glorious dinners that, on more than one occasion my sister half heartedly picked at until she was excused.  Our parents always thought, she will be sorry, she'll be hungry later! But, little did they know Andrea always kept a stash of secret sweets carefully hidden in her bedroom.  This weeks culinary adventure is a topic Andrea can embrace without hesitation, The Crumble Rumble is all about sweet flavors and the versatility of that final course in our meal. Dessert anyone?

Peach Raspberry Crumble Tart
Developed, Tested and Finalized by Andrea Madigan-Wilken

For much of history, sugar was a slave driven industry, afforded only by societies upper echelon. How thankful I am that sugar is no longer held hostage, but rather a readily available commodity to us all. Who knows what desperate measures I would have taken in order to acquire a meager amount? Candy and desserts can lift your spirits and alleviate your stress. Children will jump at the chance to make their beds and finish their chores if a sugar-coated allowance is offered. Routinely denying yourself life's little pleasures can be destructive so go ahead and enjoy sweet treats and sugary surprises, you deserve it!



Ingredients:
3/4 cup chilled, Unsalted butter, cubed
1/3 cup finely ground macadamia nuts
1 1/2 plus 1 tablespoon flour
3/4 cup plus 2 tablespoons sugar
1/3 cup packed light brown sugar
3/4 teaspoon salt
1 1/2 cups sliced peaches
1 half pint raspberries
1 large egg, slightly beaten
1 egg yolk
1/3 cup heavy cream
1/4 cup milk


Directions:

• Preheat oven to 350.
• Butter a 9 inch spring form pan and set aside.
• In an electric mixer or large bowl, combine ground macadamia nuts, 1 1/2 cups flour, 1/2 cup sugar, 1/3 cup light brown sugar and 1/2 teaspoon salt. Mix to combine.
• Add butter and mix until the crumb begins to stick together, 2-3 min.
• Press 3 cups of the crumb mixture into the prepared pan. Spread evenly into the bottom and approx. 1'1/2 inches up the sides of the pan. Set remaining crumb mixture aside.
• Bake crust until set, approx. 18-20 min. Set aside to cool.
• Once cooled spread raspberries and peaches evenly on the bottom of the crust.
• In a medium bowl combine 1 tablespoon flour, 1/4 cup plus 2 tablespoons sugar, egg, egg yolk, heavy cream, milk and 1/4 teaspoon salt. Whisk until smooth.
• Pour custard over fruit and top with remaining crumb mixture. Bake until custard is set and is slightly golden. Approx.. 45-50 min. Let rest 20-30 min. Before cutting. Enjoy!

Strawberry Apple Rhubarb Pocket Pies
Developed, Tested and Finalized by: Vanessa Madigan

I am certain that many of you are wondering how in the world I am going to incorporate Tabasco and Chiles into my dessert. Well, I am not.  You are officially given a one week reprieve from all things spicy.
In most cases if I have the option between a sweet and wonderful dessert or a cheese plate, I will opt for the cheese plate.  Its odd, because  although I am not a dessert girl , I am most definitely a "stress baker".  Being a "stress baker" simply means that the more stressed out I get, the more my friends and family are bombarded with homemade baked goodies.
Now, don't get me wrong, a bit of sweetness and richness is wonderful at times, that's why I love the following recipe.  Its just enough.  These little pocket pies are small enough to make a wonderful assortment for a BBQ, letting you guests pick their own flavor.  They are also perfect to take as to work  as a mid day pick me up or toss in a lunch box, for a special treat. You can fill these little suckers with fresh seasonal fruit, gelatin style pie filling or even pizza sauce and cheese for a mini calzone! The sky is the limit with these perfect little pies!

Ingredients:
1 egg beaten with 1 tsp water
2 packages of pre-made pie dough, or enough homemade pie dough to make 2 pies.
1 Tbsp. Vanilla extract
1 Tbsp. Lemon Juice
1 Cup sugar
1/3 Cup Flour
1 Cup chopped apples, chop into very small cubes
1 Cup Strawberries, chop into very small cubes
1 Cup Rhubarb, chop into very small cubes
1/2 Cup Coarse sugar, for dusting

Directions:

• Preheat oven to 400 degrees
• Roll out pie dough (if using packaged pie dough, thaw and unroll according to manufacturers instructions)
• In a large bowl mix  apple, rhubarb and strawberry with the lemon juice and vanilla.
• Add the sugar and the flour to the fruit mixture.
• Return to the pie dough and using a large biscuit cutter, or cookie cutter (approximatey 3.5 inches) cut pie dough into 16 rounds.
• Spoon about 2 tbsp. of  fruit mixture into the center of the pie dough, be careful to leave plenty of room around the edges to press dough together.
• Top the first piece of pie dough with a second piece  dough round and using a fork press gently around the edges to seal pocket pie together.  Continue this process until all of your rounds are used and you are left with 8 mini pies.
• Place mini pies on baking sheet and brush with egg wash.  Sprinkle with coarse sugar and place in oven.
• Bake for about 20 minutes.  Remove from oven and set on cooling rack to cool before serving. 

The Brutal Burrito Bout - We love all things Mexican!

So here is the deal, we grew up in San Diego which is as you all know is, America's Finest City! Andrea still lives in San Diego and Vanessa now lives in Arizona.  We have both always been surrounded by Mexican flavors based on where we live. Those flavors have definitely influenced our tastes and our culinary preferences. If you're ever in San Diego, there is a pretty good chance you will find either one or both of us in Old Town delighting in a Mexican feast. This week, we are tapping into those very distinct flavors and making Mexican our own! Enjoy!




Vegetarian Corn and Black Bean Bake
Developed, Tested and Finalized by: Vanessa Madigan


Well, I'm going to try being Vegetarian....again.  I have warned you all in previous posts that this is how I roll and something that I do, so there it is then.  The good news is there are so many great ingredients out there that lend themselves perfectly to any meatless dish.  Ingredients that still give that hearty, full tummy, satisfying feeling and beans are certainly one of those ingredients.  My father is a beans and cheese aficionado, and although he is not known for his cooking (as he is usually busy being a fabulous businessman, hiking the Himalayas or doing boot camp with college kids) he is an expert with these two beloved ingredients.  I am hoping that this is one he will enjoy. The fresh Anaheim Chilies give a bit of texture and the Chipotle Peppers add a wonderful smokey flavor. This meal is healthy, tasty and easy.  It is definitely a perfect weeknight meal.

Ingredients:
2 Tbsp. Olive Oil
1 Cup Vegetable Oil
12 Corn Tortillas
2 Cloves Garlic, finely chopped
1 Medium Onion, chopped
2 Anaheim Chilies, roughly chopped and seeded.
2 15 oz. cans Black Beans
2 14.5 oz cans Diced Tomatoes with juice.
2 Cups fresh, frozen or canned Corn
4 oz Chipotle Pepper in Adobo Sauce
4 oz. Roasted Green Chilies
2 Avocados
4 Cups Cheddar Cheese
Juice of 1 Lime
Salt


Directions:

• Preheat Oven to 350 degrees
• Fry the Tortillas in the vegetable oil until lightly golden brown.  Set on paper towels to drain.
• Put the 3 Tbsp Olive Oil in a skillet and add the Onion and the Anaheim Chili and cook until the Onion is translucent and the Chili is tender add chopped garlic and saute and additional 3 to 4 minutes. Remove from heat.
• Drain the Black Beans and add to a large bowl to the beans add the Tomatoes with the juice, the Green Chilies, the Corn and the Onion and Anaheim Chili mixture.
• Remove the Chipotle Chilies from the can and chop them relatively fine, add them to the bean mixture and mix well.
• Using a 2 quart baking dish begin assembling your layers.  Place 6 of the Tortillas in the bottom of the baking dish, spoon on a layer of the Bean and Corn mixture and top with 1/2 of the Cheddar Cheese. For the next layer place 6 Corn Tortillas on top of the previous layer, follow by spooning on the more of the Corn and Bean Mixture and top with Cheddar Cheese.
• Place in oven and bake for approximately 30 to 40 minutes until warm and bubbly.
• Remove from oven.
• Slice the Avocado and drizzle with the Lime juice, place the slice Avocados on top of the Corn and Bean Casserole.  Cut and serve hot.
• Finish With Lime Juice and a bit of the hot sauce of your choice!

Mom Madigan's Weeknight Enchiladas
Developed, Written and Finalized by: Janice Madigan (MOM)

So here's something exciting this week, we have invited my Mom to share one of her favorite Mexican recipes!  This is one that we have enjoyed since childhood.  It is super easy and a family favorite, my Aunt Melinda makes the same recipe with chicken, which is equally delicious. We are super proud to share our Mom's Enchilada recipe with you! (Mom even took the photo!)


Ingredients:
2 lbs. ground beef
1 Tbs. vegetable oil
1 tsp salt
1 medium yellow onion, finely chopped
12 corn tortillas
1 16. oz bag shredded mild cheddar cheese
28 oz can Enchilada Sauce
1 Cup Vegetable Oil (for frying tortillas)
8 1/2 x 11" deep baking dish


Directions:

• Preheat oven to 350 degrees
• Brown Ground beef in 1 Tablespoon Vegetable oil
• Add Chopped onion and cook until translucent
• Add salt to taste
• Fry Corn Tortillas, one at a time in the 1 Cup of Oil until soft and puffy.
• Drain on paper towel
• In baking dish layer 3 tortillas, then top with 1/3 of the meat mixture and top with 1/3 bag of the cheese.
• Repeat layering 3 times.  Finish with Tortillas.
• Pour Enchilada sauce over all.
• Top with cheese and bake at 350 degrees for approximately 45 minutes, or until bubbly.
• Serve with a dollop of sour cream.

Chilaquiles
Recipe handed down tribal restaurant knowledge and adapted by: Andrea Madigan-Wilken
*No Photo Available, damn technology!

Like a lot of "foodies", I began my culinary adventure while working in a restaurant. Initially as a hostess, eventually ending up in management. My paycheck was merely a fringe benefit, the food being the main reward. Tastings, wine pairings and menu design were a daily event, but never felt like work. The chefs and line cooks instilled in me an appreciation of good food that remains strong to this day. One of the first recipes I was taught was Chilaquiles. The cooks would make it every morning for us and I couldn't get enough! Whether for breakfast or a late night dinner, Chilaquiles is always perfect! So, no matter when you choose to make it, you will always be happy you did! Enjoy!

Ingredients:

3 Tbs. Olive Oil

1/2 yellow Onion

2 Cloves Minced Garlic

4 Oz. Diced Green/ Red Chilies

2 Cups Jarred Salsa

1 1/2 Cups Chicken Broth

14 Oz. Bag Plain Tortilla Chips

4 Eggs

Salt and Pepper to taste

3/4 Cup Crumbled Goat Cheese

Hot Sauce

Directions:

• Preheat oven to 375*
• In heavy bottom skillet, heat oil over med. high
• Add onion and garlic. Saute 2-3 min.
• Reduce heat and stir in green chilies. Continue to saute 2 min.
• Carefully add salsa and broth. Stir well.
• Bring mixture to a boil. A a handful of chips at a time, coating well.
• Repeat until all chips have been added.
• Season with salt and pepper.
• Crack eggs directly on top and bake at 350* for 15 min. or until almost all liquid has been absorbed and eggs have set.
• Remove from oven and top with cheese and hot sauce.
• Serve immediately and enjoy!