For dinner tonight, I decided to try Julia Child’s Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) from Pages 268-270 of Volume 1, Mastering the Art of French Cooking.
Some time back, Chris told a story of a friend who worked in the kitchen lab of a major food producer. This friend had worked on developing the most economical Cornish Pasties for commercial production.
We’ve had nothing but rain for almost a month – that is until yesterday. Even though it’s hot and humid outside, I’ve decided to take advantage of the dryer weather and grill some chicken for dinner (actually, the master taste-tester will do the grilling!).
It’s been a while since I’ve posted anything on Pudge Factor – we’ve been out of town! Before we left, I had some ground turkey that needed to be used up, and wanted to try something different.
For Mother’s Day, Susan gave me, among other things, an 8-inch square baking pan. To christen it, I decided to make brownies. It’s been years since I’ve made from-scratch brownies.
This is the ultimate recipe for french bread. It’s a breeze to make with a bread machine, and consistently produces amazing french bread. I’ve been told by both Susan and the Master Taste Tester not to try any other french bread recipe!
I had some Granny Smith apples that needed to be used, so I decided to make either some type of muffin or some type of cake. After looking through a bunch of recipes, I settled on Dorie Greenspan’s Marie-Hélène’s Apple Cake recipe from Around My French Table.
I thought that I would try my hand at Dorie Greenspan’s Snickery Squares from her wonderful book Baking: From My Home to Yours. Everything that I’ve made from this book has turned out incredibly well. Snickery Squares did not disappoint!
I had some Craisins that needed to be used up, so I decided to make White Chocolate and Cranberry Cookies. My recipe called for Macadamia nuts, which I had. I didn’t realize, however, until I opened them that they had become rancid.
What do you do with an over-ripe banana? The best thing that I know is to use it to make Banana Craisin Mini Muffins. They’re moist, easy to make, and absolutely delicious – a perfect brunch treat for Mother’s Day.