The Grannie in Me

I created this blog when I was still teaching with the hope that I can have a place for my recipes, but now that I am retired and a grandmother to 4, almost 5, grandsons, I thought of changing its title and  content.  I will still have the recipes but now I will post mostly my thoughts about my daily life as a grandma, a wife and a retiree.

Apple and Ham Sandwich

Playing Words with Friends can be so engrossing that I didn't notice I haven't had my lunch yet.  It was already four in the afternoon!  I looked inside the refrigerator and I found these:

apple which I sliced thinly, core inlcuded
spirally cut ham that we glazed in the oven a day before
fresh grain bread, 2 slices
Mexican crema to moisten the bread

and I was surprised to find it soooooo good!!!

Coco-Custard Pie

This is a take-off from Spud's Magic Pie recipe. (May 27, 2008)

Blend the following ingredients for a about a minute and pour into a 9-inch greased pie pan.

Bake for an hour at 350 degrees Fahrenheit.

4 eggs
1/4 cup butter, softened
3/4 cup sugar
2 tbsp. corn syrup
1/2 cup flour
1/2 tsp. baking powder
2 cups half-n-half
1 cup coconut flakes
1 tsp. vanilla
pinch of salt

I sprinkled finely grated orange zest before serving.
Also, I didn't know we were short of sugar so I cut the amount by a quarter cup and instead added two tablespoons of corn syrup that I found in one of the cabinets.

Chicken Chasseur

CHICKEN CHASSEUR


This is entree recipe for the C-CAP Final Scholarship Competition.

It is one recipe where students' knife skills, sense of timing, kitchen safety and sanitation application, creativity and originality are put to test.

Serves 2-4

Ingredients:

Mise en place for Chicken

2 chicken breast halves, Frenched

Kosher salt

Coarse ground black pepper

2 oz. clarified butter

6-8 tourneed potatoes, boiled and fried lightly

Mise en place for Sauce

1 shallot, minced

2 cloves garlic, minced

6 mushroom caps, sliced

1 tomato, blanched, peeled, seeded and diced

(use half of the tomato for the sauce and half

for garnish)

2 tsp. fresh tarragon, chopped

2 Tbsp. Italian parsley, chopped

4 oz. strong chicken stock

2 oz. chicken glace

2 oz. unsalted butter, cut into cubes, chilled

salt and pepper to taste

Method:

1. Season chicken breast with kosher salt and black pepper.

2. Saute chicken in hot clarified butter skin side down. Brown on both sides and remove

to pie tin. Bake in 400 degree oven, with tourneed potatoes, 12 -14 minutes or until done.

(Do not overcook to prevent drying out the chicken.)

3. In saute pan used to brown chicken, sauté shallots, add garlic, sauté.

Add mushrooms and cook for a minute, Do not brown mushroom.

4. Add chicken stock and reduce. Add chicken glace and reduce to a light sauce

consistency.

5. Add tarragon, parsley, ½ of the diced tomato. Adjust seasoning, return chicken to

reheat, remove and prepare for presentation.

Finish sauce with unsalted butter.

6. Plate.

My new dig

I've been planning, for the longest time, to have a home for my recipes - recipes that I've learned to love and enjoy with my family and students, and my moments with food. Finally, here it is.


But please bear with me. I still can't decide on the template.