Well good golly Miss Molly! Being from the south I’ve had my fair share of fried chicken, well actually fried everything. I’ve never been a huge fan of fried food but occasionally I have a hankering for it. A couple weeks back we were watching Master Chef and they had to make chicken and waffles for a challenge. This got me craving the southern classic and went looking for a great fried chicken recipe. I found this one in my new Food 52 Genius Recipes cookbook (which is soooo beautiful!) and it is hands down the best fried chicken I have had in a long time. The chicken brines for for up to 24 hours and the rosemary adds an extra punch to the flavor. One of the reasons I’ve stayed away from fried chicken is the dryness of the meat after frying. Brining the meat (and using dark meat) helps lock in the flavor and keep the meat extra juicy.
To make our dinner even more southern we served the chicken with waffles. If you haven’t had this combination you are missing out! The sweetness of the waffle works perfectly with the fried chicken. Add a little of this whiskey maple syrup on top and you have the perfect dinner! Now to make sure I don’t make this too often or we will be double our size!!
After my first attempt at French bread I knew that I needed to try a different recipe. I think I found a winner in this recipe! The bread is perfectly soft in the middle and has the baguette chewy crust that you want in a French bread. It was really easy to make and the only time consuming thing is that you have to punch the bread down and knead it every ten minutes for an hour. I started the bread first in dinner prep (I served Poulet Vallee d’Auge again for friends) so I was already in the kitchen when I needed to punch down the dough.
The dough itself, when properly mixed, is slightly sticky but not so sticky that it sticks to your hands when kneading. You want a good elasticity in the dough to get the airy center.
This definitely will be my go to bread for any French dinner that we have! Also I halved the recipe so that it made two loaves instead of four. For dinner for four people we only ate one loaf and for lunch the next day we made ham and swiss panini sandwiches with the leftover loaf. This bread works really well for a panini!
After venturing in the world of French cooking I thought I would move a little further south and try something African. I started with this Moroccan dish and boy was it delicious! It was a tad on the spicy side but full of flavor and textures. The most time consuming part of the recipe is browning the chicken. You will want a good color on the chicken so don’t turn the chicken until it is nice and crispy.
I made this dish for lunch and was able to get it in the oven in about 15 minutes and then answer emails while it cooked. Making nicer lunches has been exciting around here. I crave flavor and I used think that I had to eat out to get flavor and something exciting for lunch but now I’ve found quick prep items and it has been really fun to switch things up a bit.
Also the bowl I used in the pictures is a new one from a set that Philip got me for our anniversary. I’ve been eyeing these vintage Vignelli pieces and when he surprised me with 4 complete place settings I was shocked! They make me so happy!
I love a good tart, especially one that is chocolate. I’ve always thought that tarts were complicated but really if you can get the crust the rest is easy. I served these with a homemade vanilla whipped cream and we downed these suckers in one evening, all six of them 🙂 These are great because you can make them ahead of time and serve them at room temperature.
I made these tartlets to go with our Poulet Vallee D’Auge and they were the perfect light dessert to finish off the French evening of dining.
[yumprint-recipe id=’7′]I love a good soufflé, especially a breakfast one. When we go to Panera Bread their four cheese soufflé is always my go to option. The flakey crust with the cheesy eggs… breakfast heaven. I made this “copycat” recipe this morning and it was delightfully simple and the taste was right on par with Panera. For the crust you use a pre-made croissant sheet (easier to use the sheet rather than the ones that come as individual croissants) and then simply fill with your egg mixture. I precooked my bacon so it was ready and just needed to be chopped for this specific recipe, cutting the prep time down drastically. I had these in the oven before our post workout coffee was even done brewing.
I used two different sized ramekins and while the smaller ramekins yielded pretty soufflés, the larger ramekins had a better egg to crust ratio. Definitely going to be a frequently made breakfast item in our house, especially since we consume so many eggs now that we are lifting weights pretty hardcore. Protein baby!