Claudine, Oui c'est Francais

Bacon Jam

In the December issue of Martha Stewart's Everyday Food there is a recipe for Slow Cooker Bacon Jam. Ummmm lets see... Bacon slow cooked and then served on.... well anything. It is rich and delicious and is perfect on a slice of toasted baguette or even dolloped on top of a omelet. It would be great with a slice of gruyere cheese as well. Now to not sneak down to the kitchen and eat it by the spoonful.

makes 3 cups

total cooking time: 4 hours

1 1/2 pounds slice bacon cut into 1 inch pieces

2 medium yellow onions diced

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 c pure maple syrup

3/4 cup brewed coffee

In a large skillet cook bacon over medium heat until fat is rendered and bacon is lightly browned, about 25 minutes. Transfer bacon to paper towel lined plate and drain all but 1 tablespoon fat from skillet. Add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, scraping any brown bits from bottom of the pan with wooden spoon.

Transfer to a slow cooker and cook for 3 1/2 to 4 hours until liquid is syrupy and thick. Transfer to a food processor and pulse 4 or 5 times until coarsely chopped. Cool to room temperature and refrigerate in airtight containers for up to 4 weeks.

Check it out in the newest issue, on newstands now

Happy Birthday Martha

I made this two years ago and since August 3rd is Martha's birthday I thought I would share it again. Of course I  needed to make her a cake... But not just any cake, a self portrait. I have a cake decorating book by Kate Sullivan that has some great, very creative cakes in it. One is a Elvis portrait cake, but in the back of the book there is a Martha cake that she had made for the New York Times some years back. I have been wanting to do it since I got the book and what would be more perfect then the divine Miss Martha's birthday....

It started with a picture of Martha covered with Wax paper and then outlined with Royal Icing

I then made more royal icing and filled in the picture. I did dots as Kate Sullivan suggested for everything but Martha's hair which I piped so it looked more like hair

It was a little scary as I went along until it was finished. The skin color was a little too pinkish, but it worked. I was not happy with the nose and kept messing around with it, which I should have stopped. But I was suprised how much it does look like her, although the mouth is a little wierd....

I did the easier method with leaving it on the wax paper and then setting it on the cake, instead of risking the move from the paper to the cake. When it is time to slice it we will just have to pick Martha up. I then did a Martha green basket weave around the edges of the cake and then finished it with pink flowers and leaves.

Happy Birthday Martha!

Memorial Day sweet treats

I have been making this lovely little Flag tart from Martha since 2002. It originally appeared on the cover of her July 2001 issue. But inside it was made for a story on Bastille Day.... C'est bonne! I must make it. It is not for the faint of heart and takes many steps. The homemade Creme Fraiche needs to be started 48 hours out and then depending on the amount of people and the number of tart pans you have, it could be even more steps. I finally got 3 of the rectangular tart pans so that I can make many at once.  I saw that the video of Martha making them was on On Demand as well as iTunes. But in the video they don't do the chocolate layer in the bottom of the tart shell that the recipe calls for or the creme fraiche. You can buy creme fraiche but it is like Lemon Curd or Salad Dressing. They are so good homemade and easy, why not make it yourself!

Homemade Creme Fraiche

1 cup Heavy Cream

2 tablespoons Buttermilk

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

I will be making it again this year for both the 4th and Bastille day, I will share lots of pictures with you then.

Check out all of the other great Memorial day desserts Martha has as well:

Red, White and Blue Parfaits 

Red, White and Blue Stars

Seared Scallops with Bacon, Tomato and Avocado Puree

 

Two years ago on Martha, San Francisco baker and chef Elizabeth Falkner was on and made the most delicious looking dishes. It reminds me of a salad I make with super thick avocado dressing, fried shallots and a salmon fillet on a bed of greens. I need to find that recipe again I think. I think this one is a must this weekend. My mouth is watering just looking at the picture.

• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon agave nectar or corn syrup
• 1/4 teaspoon pure vanilla extract
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium Hass avocado, pitted
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Brown Butter, cooled
• 2 slices bacon, cut into 1/4-inch-long pieces
• 6 to 8 sea scallops
• 1 tablespoon butter
• Coarse salt and freshly ground pepper
• 1/2 cup red or yellow cherry tomatoes, halved
• 2 lovage leaves or celery leaves, torn
• Fleur de sel

Directions

1. In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
2. Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
3. Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
4. Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
5. Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.

What are your plans for the holiday weekend?  I think I am going to be making James Beard recipes all weekend for research on another project and of course there will be some of my famous family clam dip

Two years ago on Martha, San Francisco baker and chef Elizabeth Falkner was on and made the most delicious looking dishes. It reminds me of a salad I make with super thick avocado dressing, fried shallots and a salmon fillet on a bed of greens. I need to find that recipe again I think. I think this one is a must this weekend. My mouth is watering just looking at the picture.

• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon agave nectar or corn syrup
• 1/4 teaspoon pure vanilla extract
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium Hass avocado, pitted
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Brown Butter, cooled
• 2 slices bacon, cut into 1/4-inch-long pieces
• 6 to 8 sea scallops
• 1 tablespoon butter
• Coarse salt and freshly ground pepper
• 1/2 cup red or yellow cherry tomatoes, halved
• 2 lovage leaves or celery leaves, torn
• Fleur de sel

Directions

1. In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
2. Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
3. Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
4. Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
5. Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.

What are your plans for the holiday weekend?  I think I am going to be making James Beard recipes all weekend for research on another project and of course there will be some of my famous family clam dip

Special offer from Martha Stewart Crafts

In the newest issue of Martha Stewart Living is a coupon good for 40% off any Martha Stewart Crafts item. Which is a very good thing! I love all the flower stickers in the picture above and recently Martha and Hannah Milman made another great craft project with these adorable stickers as well.

Tools and Materials

• Chipboard or thin cardboard (such as that from the back of a pad of paper)
• Circle cutter
• Three-dimensional flower stickers
• Tape
• Scissors
• Thin ribbon
Floral Sticker Wreath How-To
1. Cut a 5-inch circle from the chipboard with the circle cutter. With the circle cutter held in the same place, cut a 5 1/2-inch circle around the first to make a small wreath form (the wreath form can be cut to any size and width; feel free to experiment with different shapes).

2. Cut individual stickers from the sticker sheets, leaving the stickers on the clear plastic backing. Arrange the stickers on the chipboard wreath form until you are pleased with the layout. Remove the plastic backings and adhere the stickers to the chipboard.

3. On the back of the wreath, cover any exposed sticky parts with tape. Trim any chipboard that is still showing through the front.

4. Make a ribbon loop to hang the wreath by sliding the ribbon between the stickers and tying a small knot.

  

Martha Stewart Encyclopedia of Sewing and Fabric Crafts

The newest book from Martha is available on Tuesday March 30th and is perfect for all the crafters out there even if you don't sew or have a sewing machine you will find this book very useful.  I was lucky enough to receive an advanced copy and had plenty of time to look through and pick out a few must make things.

The book is split up alphabetically, although some letters are missing and some have multiple listings. For example the letter B is; Bags, Bath Linens, Bibs, Blankets and Books.  There are also glossaries of Fabric and Thread as well as instructions on setting up your sewing area and a list of some basic tools to get you started.  The great thing about this book is that any level of sewer can find something, and if you are a beginner the sewing basic techniques will get you started. Other techniques specifically covered are Appliques, Embroidery, Quilting and Patchwork, Dyeing and Printing.  As with a lot of Martha books, most of the items have been seen before on tv or on the pages of her magazine, but having it all in one place under one theme is great.

Some of my favorites, Aprons; today cute aprons can be found everywhere and in the Apron section there are templates and instructions to make a basic linen apron, a short crafters apron, children's oilcloth apron, apron made from a dishtowel, adjustable apron with twill tape, a longer bakers apron and a fantastic faux-bois gardeners apron. I can't wait to make some of these and to even use the patterns as a starting point to make some cute ones complete with ruffles... oh the possibilities.

Bath linens is another great section and the possibilities here are endless, but how easy it would be to make your own shower curtain, just a few straight stitches and you are done. Adding bias tape to embellish store bought towels you can even get them to match your shower curtain. How about making puppets out of washcloths, your kids are sure to enjoy bath time with these cute little guys. I love the Bed Linen section as well where like the towels you can embellish store bought plain sheets and pillow cases for more one of a kind treasures. I think I will start stamping some seashells onto the pillow cases for the beach house, how perfect would that be? Or even adding rick rack to the edge of pillow cases and sheets. I love rick rack  and what an inexpensive and great idea.

Table linens, one of my very favorite things. I am more likely to go to the fabric store to find exactly what I want and make a tablecloth or runner then try to find something pre-made. Making table linens is very easy and can be done in a matter of minutes and will cost you a fourth of what you may spend. Table runners made of bias tape, fringed linen, drawn threads, bleached patterns, block printed or even leather are all great ideas in the book. Don't forget about the matching napkins, linen, faded floral, ombre, dyed ticking, button embroidery, batik and bleach batik are all quick crafts that add a big punch.

I can go on and on with this book, it really has something for everybody. But in the back are two hidden gems. More tips and techniques and a section of patterns and templates that can be found on the enclosed CD. The patterns on the cd is a great idea and this way you don't have to cut your book up (the thought of that sends me into a panic attack) and you can even alter the images to the size you want when printing.

So go out and get this book today at your local book store, costco or my favorite, amazon.com

Super Bowl-Super Snacks!

Isn't that why we watch it? Well maybe that's only me, but pretty much the commercials  and the food are the highlights. That is my favorite reason to watch it and I would think that I am not the only one....

So do you need some good things to make? Here are my favorite and some more ideas from Martha.

  Chicken Wings, you can not do it without them. And for me the spicier the better. My method is easy. Wings or Drummets toasted naked and into the oil and fried until they are nice and crisp. Meanwhile on the stove top melt 1/2 cup butter and then poor in a entire bottle of Franks Hot Sauce. Toss the wings in a bowl, pour sauce and then mix until coated with hot sauce. You must serve it with Marie's Blue Cheese and celery.

Guacamole, this is one from Martha that was actually made by Eva Longoria. I think it is the best one I have ever found. I love the freshness from the lemon juice and paired with some lime flavored chips, it is sure to please your football fans

8 large ripe avocados, chopped

2 large tomatoes, chopped

1 large onion, chopped

1 bunch cilantro, finely chopped

3 small Serrano peppers, ribs and some seeds removed, minced

Coarse salt

Juice of 4 lemons

Tortilla chips, preferably lime-flavored

Jalapeno Poppers are another great addition, Martha had these on her show years and years ago and the recipe is no-where to be found. But I have it saved to share with you. Once you make these, you will be hooked. So good, but get to the store right away and buy up those Jalapenos, they will be hard to find by Sunday.

2 quarts canola oil or Crisco
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground black pepper
16 fresh jalapeno peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
4 ounces cream cheese, or grated cheddar or Monterey Jack cheese, plus more if needed
1 cup sour cream or Blue-Cheese Dressing

In a deep fryer or medium stockpot, heat oil to 400 degrees. Line a baking sheet with paper towels; set aside.

To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.

3. Stuff each jalapeno with 1/4 ounce of cheese. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue-cheese dressing.

Make sure to watch Martha Stewart on Friday were she will have lots of great ideas and more great things to eat.

The best Mac and Cheese ever

My Great Grandmother- Micky as she was called. Really Adeline McCormick Pearson. She lived to the ripe old age of 103. She was cutest thing you have ever seen. She made the worlds best Macaroni & Cheese, Clam Chowder, Fried Chicken and the #1 cookie of all times. A cookie that in fact was so good my mother and I got in a fight over them and didn't talk for a few months. She was the funniest little thing and I miss her dearly. 

When I was a little girl and we would go to visit her in the summer we begged her to make the mac and cheese in the blue box, you know the Kraft one. Well she made the best homemade Mac & Cheese in the world and I wish more then anything she could still make it for us and that I didn't want that stupid blue box instead of hers.

But in our search for the best replacement because we don't have her recipe, I discovered one that is very close to hers. And of course it is Martha's Mac and Cheese that was her mothers recipe. It holds up to any other Mac and Cheese, it is cheesy, simple, rich & delicious... And like with all recipes, it is all about the ingredients, don't skimp on the cheese if you can. You have to have the aged white cheddar and the gruyere, medium cheddar and swiss cheese won't cut it...

Serves 12

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces)
• 1 pound elbow macaroni

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere  set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere , and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

the cutest valentines idea ever

This is one of my favorite spring holiday crafts to make, conversation hearts for Valentines, pastel jelly beans for Easter and even red, white and blue ones for the 4th or better yet Bastille day. The conversation hearts take some time since I am so compulsive and need to have them lined up with the words facing out, it takes some time.  But you could also do little red hot hearts as well, that would be adorable. 

 

Step number 1: I used a tall vase and then found a glass that was straight sided and just a but smaller then the vase. I used an old fashioned glass upside down in the bottom and then filled the candies around it and then when I got up to the top of the first glass I added the tall glass.

 

Step 2: adding the second glass and then keep on filling. I used a butter knife to help move them around if they don't line up perfectly. Oh and also I am nuts and don't want to many of the same colors together either. Last year after Valentines I picked up a few bags when they were on clearance, since you don't eat them they work great

 

Step 3: all filled in and ready for the flowers. I used a measuring cup to fill the glass with water very carefully. If water gets on the candies it will begin to get pretty ugly.

 

Step 4: sit back and enjoy, I love the first sight of Tulips in the store in the late winter. It always reminds me that the spring is almost here.

Glittered roses

In the newest issue of Martha Stewart Living for February on newsstands now there are a ton of great ideas for Valentines day. Among the pages was a feature on adding glitter to roses. My love of glitter is not a secret and quite frankly I have been ridiculed because I love it so much, but who cares, I can not be torn apart from my one true sparkly love --glitter.

Last year around Valentines I was driving to work and  I was thinking about the flowers I would do for Valentines Day at work and was thinking how I could add a little glitter. After the gold spray painted roses I thought that adding some glitter would be just as lovely and very easy.

Martha's method was using a small spritzer with glue and water mixed and sprayed. The small spritzer I had sprayed in a solid stream. It was so sharp that it practically shot the petals off the roses. So I tried the Elmer's spray adhesive, it worked out great. Just spray with glue and then shake a little glitter and just like that it is a beautiful sparkly rose.  The guests coming for the dinner are going to love them and we already had people coming up and asking where I got them and tried to get some out of me.  The spray glue actually preserves the roses and they last longer as well.

I will need to make some of these for my niece since they remind me of the rose in Beauty & the Beast.