Saturday Share Recipe - Chicken Mushroom Soup

I may be rushing the season, but October brings thoughts of soup simmering on the stove. Yes, it's time for an Autumnal recipe.

CHICKEN MUSHROOM SOUP

Ingredients

• 2 cups leftover chicken, chopped
• 1 small can of sliced mushrooms, drained
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 carrot, diced
• 8 cups of water
• 3 tablespoons Better Than Bouillon Roasted Chicken Base
• 1 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 cup heavy cream or Half & Half if you prefer
• Slurry made of 1 tablespoon of cornstarch mixed well with 4-5 tablespoons cold water—if you want a thick soup.

Directions

1. In a large soup pot, combine all of the ingredients except the cream and the Slurry.

2. Simmer for a half hour.

3. If wanting a thick soup, whisk in the Slurry and let it simmer a few minutes.

4. Reduce heat to a low simmer and add the cream or Half and Half. Stir to blend. (You add the cream last to a lower heat because you don't want the cream to "break."

5. Serve hot with a crusty bread of your choice.

TAKEAWAY TRUTH

You can make it using an equal amount of chicken broth or stop instead of the Chicken Base and water. Either way, the soup is delicious and packed with protein and yummy flavors. 

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Saturday Share Recipe - Savory Brunch Muffins

Today, I'm offering you an easy muffin that can be as simple or as deliciously complex as you want to make it given your time and the ingredients on hand.

What kind of ingredients? Something saved from a previous meal like ham which is a main ingredient and corn which may be leftover from a previous meal or straight out of a corn or a bag of frozen corn.

You can also add diced tomato, finely minced parsley, etc. Whatever you have on hand works great.

You can also use something previously prepped and stored like diced bell pepper and onion. When I need peppers and onion for a recipe, I always diced up more than needed and store the rest in a glass jar with a rubber seal in the fridge.

The veggies are optional so don't add them if you just want the ham and cheese flavor. Here is the recipe that you can alter given your time and ingredients. Makes 12 hearty muffins.

SAVORY BRUNCH MUFFINS

Ingredients

• 2 cups self-rising flour
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup finely chopped cooked ham
• 2 tablespoons corn
• 2 tablespoons finely diced onion
• 2 tablespoons finely diced bell pepper, any color
• 1/2 cup shredded Cheddar Cheese

Directions

1. If not using cupcake papers, prepare a muffin tin using baking spray.

2. Preheat the oven to 425°F. ( 220°C.) 

3. In a large bowl, combine the milk and mayo and blend well.

4. Blend in the flour and baking soda. 

5. Add the ham and cheese and any veggies you're using.

6. Spoon into the muffin pan or papers and bake 16 to 18 minutes until the muffins are done when tested with a toothpick.

TAKEAWAY TRUTH

These are great for brunch or for a breakfast on the run.

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Saturday Share Recipe - Punch Bowl Cake

Believe it or not, we're just 2 1/2 months away from Thanksgiving. From then through New Year's Day, it's going to be a marathon of cleaning and cooking and getting ready for holiday guests.

I take the easy way out and start planning now—gifts, who's arriving and when, who's sleeping where, what kind of meals do I need to prepare, etc.

Meal planning is easy when done in advance. I make out menus for breakfast, lunch, and dinner because if I know what to cook, shopping for ingredients is much easier.

Also, I like to make easy entrees and desserts. One of the easiest and really delicious desserts is Punch Bowl Cake because it's easy to make, easy to change the flavor profile by switching the pudding and fruit to other types, easy to serve—with a spoon instead of having to slice it—and it's really tasty. If you think about it, Punchbowl Cake is merely a  trifle.

Make pudding often? Buy in quantity.

PUNCH BOWL CAKE

Ingredients

1 boxed yellow cake mix

2 packages of vanilla pudding mix (instant or the kind you cook) I use the large so I have plenty of pudding for the layers. Any leftovers, the kids eat.

16 ounces whipped cream

1 can crushed pineapple, drained

4 sliced bananas

Chopped pecans, fresh or toasted. (Toasted with a caramel glazing is really good.)

1 can cherry or strawberry pie filling (To my surprise, it's much cheaper at Amazon.)

Directions

1. Bake the yellow cake according to the box direcctions. Let it cool completely. Either cut it into cubes or tear it into bite-sized pieces.

At Amazon

2. Prepare the vanilla pudding according to the boxes' instructions. If using instant pudding, let it set up. If using the kind you cook—which I think has a better flavor—make it and let it cool to room temperature.

3. In another bowl, lightly mix the crushed pineapple, sliced bananas, and the pie filling.

4. In a punch bowl or a large clear bowl—so you can see the layers—begin to build the cake.

5. Layer 1 is the cake pieces placed at the bottom.

6. Layer 2 is the vanilla pudding spooned and smoothed over the cake pieces.

7. Layer 3 is the fruit mixture.

8. Layer 4 is the whipped cream.

9. Repeat the layers, finishing with whipped cream as the last layer. Garnish with the chopped pecans.

10. Cover and refrigerate at least 4 to 8 hours or overnight so flavors meld together.

OPTIONS TO MIX AND MATCH

Pudding mix can be vanilla, lemon, pistachio, or chocolate.

Nuts can be pecans, walnuts, macadamia, or pistachios. You can also use chocolate chips if using chocolate pie filling.

Fruit can be bananas, peaches, nectarines, stewed apples, dark sweet cherries.

Pie filling can be cherry, peach, strawberry, apple, or blueberry.

Whipped cream can be Cool Whip, but I personally don't like the taste of Cool Whip.

TAKEAWAY TRUTH

If you like trifles, you'll love this dessert that serves a crowd which makes it perfect for parties and big dinnerss.

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Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.

Saturday Share Recipe - Hummingbird Cake

There's a hummingbird that visits our patio every morning. It's attracted to the purple blooms of a hibiscus called Purple Showers.

After taking the nectar from those blossoms, it scoots out into the backyard and visits the sprawling lantana—one with orange and red blooms; the other with pink and yellow.

As I was watching it yesterday, the cute little bird reminded me of a cake my Mom would make.

Oh, my goodness, that cake was 3 layers of deliciousness with banana, pineapple, and pecans in the batter and frosted with old-fashioned cream cheese icing that melted in the mouth.

Why don't we make one today?

HUMMINGBIRD CAKE

Image by Veronika Andrews from Pixabay.

Ingredients

• 3 cups AP flour, sifted then measured
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/2 cup vegetable oil
• 1 1/2 teaspoon pure vanilla extract
• 1 8-ounce can crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 4)
• 2 cups chopped pecans, divided into 1 cup each

Directions

1. Preheat oven to 350°F (175°C). Use lower temp for dark pans.
2. Prepare 3 9-inch cake pans, grease and flour the pans or spray with baking spray.
3. Combine dry ingredients in a large bowl and whisk around. Add the eggs, oil, and vanilla and stir until moistened.
4. Add pineapple, bananas, and 1 cup of the pecans. Mix well.
5. Spoon the batter into the cake pans.
6. Bake 25-30 minutes until a toothpick inserted in the center of each pan comes out clean.
7. Cool in the pans about 10 minutes then remove onto a wire rack to cool completely.
8. Make the frosting while the cakes cool.

OLD-FASHIONED CREAM CHEESE FROSTING

This recipe makes a big batch of frosting, enough to generously frost 3 layers so don't be shocked by the amount of powdered sugar it calls for. You can half the recipe and frost only between the layers and the top or more sparingly than the way my mother's generation did.

 

Ingredients

• 2 8-ounce packages of cream cheese, softened
• 2 sticks (1 cup) of butter, softened
• 32 ounces powdered sugar
• 2 teaspoons vanilla extract
• tiny pinch of salt

Directions

1. In a large bowl and using an electric mixer, beat cream cheese and butter until smooth.
2. Add the powdered sugar a little at a time so you don't have a cloud of powdered sugar flying out of the bowl. Beat in each addition until light and fluffly.
3. Add vanila and a tiny pinch of salt and blend well.
4. Frost the cooled cake however you've decided to do it.
5. Sprinkle the remaining 1 cup of chopped pecans on the top of the cake and press into the sides.
6. Serve to rave reviews.

TAKEAWAY TRUTH

This is what I call a "special occasion cake." I imagine your family will want you to make it more often than that.

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Saturday Share Recipe - Summer Squash Fry

When I was a kid, my Dad planted a huge garden every summer. When the Yellow Crookneck Squash started producing, we had enough to supply the entire neighborhood.

My Mom always cooked that delightful yellow squash, called Summer Squash by many, and made it so delicious that there were never any leftovers. We always preferred yellow squash over zucchini.

My husband's grandmother cooked squash in a similar fashion with a few additions that gave it added texture and flavor. Next week, I'll give Granny Smith's recipe.

But today, I'll tell you how my Mom cooked it and made it so delicious. Serves 6-8.

SUMMER SQUASH FRY

Ingredients

• 2 pounds of yellow squash, sliced in rounds
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 strips of bacon
• 1 small bell pepper, any color, diced
• 1 medium to large onionm diced

Directions

1. Fry the bacon until crisp, remove to a paper towel and crumble the bacon.

2. In the fat that was rendered from the bacon, saute the bell pepper and onion until translucent. Remove and save to add back in a bit.

3. Add the sliced squash to the pan and stir fry over medium to high heat until the squash is softened. 

Add the bell pepper and onion back to the frying pan and continue cooking so that the onion begins to caramelize. Sprinkle with salt and black pepper to taste.

4. Add the crumbled bacon to the squash. Serve hot. 

TAKEAWAY TRUTH

I love vegetables because I grew up eating them fresh from the garden. Produce in stores can't hold a candle to fresh from the garden. That's why I always have a kitchen garden.

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Saturday Share Recipe - Fat Rascals

I'm having a busy Saturday. How is yours?

I still have potatoes in the pantry so here's another recipe using this beloved spud.

Today was the day I jumped back into my workout program. Walking, weight lifting, and exhausting myself this morning.

That's why I didn't get this recipe for FAT RASCALS posted in time for you to make it for lunch, but save this recipe.

You're probably wondering what Fat Rascals is. Right? It's an old-fashioned fried potato dish. If you like French fries, you'll love Fat Rascals which is  great as a hot appetizer or as a side dish.

Ingredients

• 5 small red raw potatoes, grated on a box grater (Yes, you can use Idaho potatoes—probably grated raw potato to make 2 cups. I've not used Idaho before so that's my guesstimate.)
• 2 tablespoons AP flour
• 5 tablespoons grated cheese like Parmesan, sharp cheddar, etc.
• 
  2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• optional, dash of cayenne
• optional, dash of paprika

Directions

In a heavy sauce pan or a deep fryer, heat cooking oil until it's 350°F. (175°C.).

Beat the eggs and add in all the other ingredients, mixing well. This batter should not be too souply. It should hold together so it can be dropped by spoonfuls into the hot oil. If it seems too thin, add more flour, a teaspoon at a time.

Drop from a spoon into the hot oil. Fry until light brown. Serve hot. 

This is especially good served with sour cream or cheese sauce.

TAKEAWAY TRUTH

I don't know where the name of this recipe came from, but I can imagine a white-haired granny of yesteryear saying, "Wash up for dinner before the Fat Rascals get cold!"

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Saturday Share Recipe - Creamy Scalloped Potatoes

I normally don't buy potatoes very often, but I received a Kroger coupon for a free bag. Free is something I rarely turn down.

So I've got a big bag of potatoes in my pantry which is why my menus for the next couple of weeks feature the spud beloved by many.

Today, I'm going to share my Mom's recipe for CREAMY SCALLOPED POTATOES.

There are many recipes that bear this name, but they usually call for several more ingredients. This one is simple and economical. It can also be changed into a main dish casserole with the ingredient of a meat protein like ham, turkey, or chicken.

It's easy to make, tastes delicious, and it's filling. So, let's make and bake Mom's Creamy Scalloped Potatoes today.

Ingredients

4 cups peeled, thinly sliced Idaho potatoes (that means not red-skin potatoes)

1/4 cup diced bell pepper, any color

1/2 cup diced onion

1 can Cream of Mushroom Soup

1 cup milk

1/2 to 1 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

Optional: Add 1 cup diced ham, turkey, or chicken to make this a main dish.

Directions

1. With baking spray or a little butter or oil, prepare a 9x13 casserole dish.

2. Preheat oven to 350° F. (175° C.)

Homemade Rustic Bread

3. Layer the ingredients in the prepared baking dish—potatoes, bell peppers, onion. If you're adding a meat protein, make the meat the layer after the potatoes.

4. Mix the can of soup, milk, and seasonings together then pour over the layers of vegetables.

5. Cover the dish with foil if it doesn't have a lid and place in the oven.

6. Bake for 20-30 minutes until the potatoes are fork tender.

7. Serve immediately with a crusty bread.

TAKEAWAY TRUTH

This dish was a family favorite when the kids were all still at home. I think you'll enjoy it too.

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Saturday Share Recipe - Southern Corn Cakes

Good morning! Today, I have a very old recipe to share. It uses AP flour with the addition of baking powder and salt.

If you want to use self-rising flour and self-rising cornmeal, both of which have baking powder and salt added, remember not to add the baking powder and salt in the recipe which is added for AP flour and plain meal.

These corn cakes were what people cooked and ate a couple of hundred years ago when cornmeal was more plentiful than wheat flour.

Wheat generally requires colder climates than the  warm South. Even though wheat was grown in North Texas, corn was the most stable food crop grown throughout the South.

The reason is practical and easy. Corn could be eaten fresh or canned. It could be dried and ground into cornmeal. grits, or corn flour. On a very limited basis, it was sometimes fed to cattle and pigs, but it was predominantly a human food source.

Corn Cakes can be eaten like pancakes with warm maple syrup, or as a * bread, much like cornbread, to accompany a savory entree. So let's make some!

SOUTHERN CORN CAKES

Ingredients

• 1 cup AP flour
• 2 cups plain cornmeal, yellow or white
• 1 1/2 cups boiling water
• 1 3/4 cup milk
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons fat (Neutral cooking oil for a pancake like result or EVOO or traditionally, bacon drippings or lard, for a savory result.)
• 2 eggs, beaten

Presto Electric Griddle

A WORD ABOUT GRIDDLES

I have a stovetop griddle that came with my gas range. It fits over the large oval burner in the middle, but I seldom use it.

Why, you may ask? Because my electric griddle works better at maintaining a consistent temperature. My electric griddle is several years old, but it's a Presto and is like the one shown here that's sold on Amazon. The one shown has more than 31K reviews averaging 4.7 stars.

Now, on with the recipe.

Directions

1. Grease the griddle to be used to cook the corn cakes before you begin mixing the batter.
2. In a bowl, mix the flour, 1 cup of the cornmeal, baking powder, and salt in a bowl.
3. In a separate, large bowl, place the other cup of cornmeal and carefully pour the boiling water over the meal. Whisk carefully to combine.
4. Add the cold milk and blend.
5. Now, slowly whisk in the beaten eggs to the mixture, combining each small addition so the eggs don't scramblle.
6. When finished adding the eggs, slowly add the dry ingredients from the first step, blending well.
7. Finally, add the 3 tablespoons of fat and mix well.
8. Heat the griddle. When hot, pour the batter onto the hot griddle. The amount used should make a cake about 4 inches in diameter.
9. Like pancakes, avoid flipping these over until the first side is done. How to tell it's done? The cake should puff up and visibly steam. You should see little bubbles on the top forming as the steam escapes. If in doubt, gently life a corner of the cake to see if it's browned on the griddle side. If it is, flip it and let the second side cook until brown.
10. Serve hot.

* SAVORY CORN CAKES

These are delicious made as is and served as an accompaniment to Chili, Stews, Charro Beans, or similar dishes.

To kick them up another notch, add a couple of tablespoons of any or all of the following: diced onion, diced green chiles, and/or whole kernels of corn to the batter.

To turn them into a heartier dish, double the amount of the add-on ingrdients, and you can cut them in triangles and serve with a picante dipping sauce. 

TAKEAWAY TRUTH

My Dad loved corn cakes. He preferred them over pancakes. If you make them, let me know what you think about them.

  

Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.

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Saturday Share Recipe - Summer Punch

Summer is when outdoor parties reign supreme. Having something icy cold and easy to serve and drink for all ages means making a punch packed full of tasty ingredients.

This SUMMER PUNCH meets all those requirements, and it's easy to make and easy to store which means you can always have it saved in the fridge.

Ingredients

• 1 6-ounce can frozen pineapple juice
• 1 6-ounce can orange juice
• 1 6-ounce can frozen berry & fruit blend juice
• 1 2-liter bottle of ginger ale
• Orange chunks, fresh berries, fresh mint leaves to garnish

Directions

1. Combine juices in a large pitcher and stir to blend well.

2. Cover and chill in the fridge overnight.

3. If you plan to serve from a punch bowl, pour the chilled mixture into the bowl and add the ginger ale, pouring slowly to preserve the fizz..

4. If you're serving from the pitcher, add the ginger ale as described in the previous step.

5. Ganish with the fresh fruit.

By the way, almost any fruit juice and fresh fruit works for this recipe.

If you have any leftover, simply store in a covered container in the fridge. It may go a little flat, but it will still taste good.

PUNCH BOWL TIP

Here's an easy way to keep the punch, whether in a pitcher or a punch bowl, icy cold.

Freeze a mixture of fruit juice in a bowl or a ring mold if you have one. Place the frozen juice into the punch bowl to keep the mixture icy cold. That won't dilute the flavor of the punch the way ice cubes will.

TAKEAWAY TRUTH

There's something about a punch bowl that just says party. 

Staying inside where it's cool? Read a RomCom that will make you smile.

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Saturday Share - Great Dip for 4th of July

Happy Independence Day!

If the weather is good, and not so hot that it cooks your skin, you'll probably be outside grilling chicken, smoking brisket, or doing both along with sausage on the grill and cold drinks in the cooler.

The kids may be outside if you can get them away from video games and their phones to play touch football, toss a softball, or maybe a game of hide and seek if they're still young. 

What better way to celebrate this holiday than a recipe that reflects the melting pot we proudly are in this country.

I give you my recipe that will make any party great and will serve as an appetizer to keep hunger at bay until you toss that delicious BBQ on a platter.

OLD FASHIONED TEX MEX DIP

Ingredients

• 1 16-ounce can of refried beans
• 1 4-ounce can of chopped green chiles
• 1 4.5-ounce can pitted black olives, chopped
• 3 medium green onions, finely chopped
• 1 cup of sour cream
• 1 package guacamole mix, any brand that you like
• 1 medium tomato, diced
• 1 cup sharp cheddar cheese, grated
• 1 large avocado, pitted and mashed
• 1/2 cup Picante Sauce, of course, my choice is always Pace's
• Tortilla chips

Directions

1. Mash the avocado and combine with the guacamole mix. Refrigerate at least an hour until it's "set" up.
2. Prepare the rest of the ingredients while you wait. Drain and chop the green chiles. Chop the black olives, green oinions, and tomato. Combine the olives and green onions in a small bowl and mix the tomatoes and chiles in another bowl.
3. Shred the cheese.
4. When the guacamole is ready, remove it from the fridge. In a large shallow dish, layer the ingredients in this order: beans, guacamole, olives and green onions mixture, chiles and tomato mixture.
5. Finally, sprinkle the cheese over the mixture.
6. Using the sour cream, frost the mixture. Next, drizzle the picante sauce over the layered dip.
7. Serve with fresh tortilla chips.
8. Here's a little tip. Warm the tortilla chips. It makes the dip even better.

TAKEAWAY TRUTH

Happy July 4th. Have fun. Be safe.

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Saturday Share Recipe - Pecan Cookies

Are you enjoying your weekend? I am. So is Darling Hubby because I'm making cookies today.

The recipe I'm sharing is an old one from my Mom's collection. It's simple to make and only calls for 5 ingredients. It's a great cookie to have with a cup of coffee.

PECAN COOKIES

Ingredients

• 3 eggs
• 1/2cup white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon plain bread crumbs
• 2 cups finely chopped pecans

Instructions

Lightly grease a baking sheet or cover it with parchment paper then preheat oven to 300°F. (145°C).

In a mixing bowl, cream together the eggs, sugar, and vanilla. Add the bread crumbs and nuts and combine well.

Drop by teaspoons onto the prepared baking sheet. Bake for 15 minutes. Makes 3 dozen.

TAKEAWAY TRUTH

You'll notice there is no fat in these so the cookie is a small, crispy bit of goodness. 

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Saturday Share - Recipe - Blueberry Syrup

When you were a kid, did your parents take you to Denny's or IHop or one of the other diners famous for serving breakfast?

The pancakes were always light and fluffy and were served with a choice of syrups. My favorite was Blueberry Syrup. Butter melting on a short stack with blueberry syrup running down the sides of the golden brown pancakes.

Yummy delicious.

Today, I have the recipe for making Blueberry Syrup. It's super easy and takes only 4 ingredients. Why not make some today and have pancakes for Sunday breakfast?

BLUEBERRY SYRUP

 Ingredients

• 16 ounces of frozen blueberries, thawed, or 1 16-ounce can
• 1/2 cup of pure maple syrup
• 1/2 teaspoon fresh lemon juice
• pinch of salt

Directions

1. Into a blender jar, place all the ingredients.

2. Using the liquefy setting, blend for 30 seconds.

3. Pour into a saucepan and bring to a boil.

4. Cook for 5 minutes, stirring to keep it from scorching and sticking.

5. Serve immediately or pour into a container and store in the fridge. Before serving, simply microwave to warm the syrup.

6. Makes 2 cups. You shouldn't have any seeds after liquefying, but if you do, strain the syrup.

TAKEAWAY TRUTH

I'll confess that sometimes after a very busy day, I'll make pancakes for dinner because they're a crowd-pleaser.

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Saturday Share Recipe - Marmalade Cheese Spread

Today's recipe is something you probably won't find in contemporary recipe books.

It's Marmalade Cheese Spread, and the recipe is from the manual that came with my Mom's first blender bought many, many years ago.

The blender is long since dead, but the recipes in the manual live on. I hope you'll enjoy this "blast from the past" recipe.

For those who think they don't like marmalade, this will change your mind. It's easy to make, and you can substitute Apricot Preserves for the marmalade if you simply refuse to try marmalade.

Serve this spread on toasted bread. I like it on the multigrain bread I make each week. With a cup of coffee, this is often my quick breakfast.

It's also good at tea time in the afternoon with a cup of Earl Grey. If you try this, leave a comment and tell me how you liked it.

MARMALADE CHEESE SPREAD

Ingredients

• 2 tablespoons oraange juice
• 1/2 cup orange marmalade or apricot preserves
• 6 ounces cream cheese cut in cubes
• 1/2 cup pecans

Directions

Place all ingredients into a blender. Cover. Blend for 20 seconds on Liquefy. Chill. Makes 1 1/2 cups of spread.

TAKEAWAY TRUTH

Food fashions come and go, but anything that tastes good lives forever.

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Saturday Share Recipe - Brandied Steak Sauce

This has been a rainy week, and our Memorial Weekend is following that trend.

We'd planned a barbeque with Darling Hubby's famous BBQ Drumsticks, but it looks as if we'll be grilling indoors instead.

That means Flat Iron Steaks with Brandied Steak Sauce. You make this with drippings in the pan from cooking the steaks.

This homemade steak sauce is great on beef steaks or pork chops and can dress up hamburger steak too.

Make a batch and store it in the fridge or freezer until needed. Heat before serving.

BRANDIED STEAK SAUCE

Ingredients

1/2 cup very finely diced onion or shallots

1/2 cup of brandy

1/2 cup of rich beef stock

1 tablespoon Worcestershire Sauce

1 teaspoon Dijon mustard

Salt and Black Pepper to taste

Directions

1. When the steaks are finished cooking, place them on a platter in a draft-free space for about 10 minutes to allow the meat juices to settle.

2. Pour the drippings from the skillet, leaving about a tablespoon left in the pan. Toss the onions into the pan and saute until soft. Do not brown the onions.

3. When the onions are soft, reduce the heat, and carefully add the brandy. You don't want to flame the onions. Simmer about five minutes until the alcohol volatilizes. You don't want that "raw" brandy taste.

4. Add the Dijon mustard, Worcestershire sauce, and beef stock. Whisk well. Reduce the heat to low and simmer. 

5. Serve warm with the steaks.

Option. Before serving, when the sauce has thickened a little, add a bit of finely chopped fresh tarragon or fresh thyme leaves to finish. Then pour over the steaks.

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Saturday Share Recipe - Velouté Sauce

Last Saturday, I shared a recipe for Chicken Cutlets and also gave you a recipe for Mushroom Sauce. I  promised to post a recipe for Velouté Sauce today.

In case you don't know what Velouté Sauce is, here's a tiny bit of history.

Velouté sauce was created in France in the 17th century during the reign of King Louis XIV.

It's called one of the five French "mother sauces" codified by chefs in the 19th and early 20th centuries.

Velouté is a word that means velvety in French, and that describes the texture of the sauce itself.

By the way, I always use unsalted butter since I prefer to add the salt so I know how much is in the recipe. You can use salted butter if that's what you have.

Velouté sauce is made using a blonde roux and light stock like chicken. So let's make Velouté Sauce today. It's very easy so don't be intimidated, and it's very delicious served with chicken.

Velouté Sauce

Ingredients

3 tablespoons unsalted butter 

3 tablespoons AP flour 

2 cups good chicken stock

Directions

1. In a saucepan, melt the butter over low.
2. Add the flour and whisk until well blended.
3. Cook for 2 minutes over low heat. Don't brown the flour.
4. Add the chicken stock slowly, whisking to incorporate.
5. Simmer for 30 minutes until the sauce has thickened.
6. The sauce should be a very light yellow or ivory color.
7. Adjust the seasoning (salt) if needed.
8. Store the sauce in a glass container with a lid (a Mason jar works great) in the fridge. When you want to serve it, warm gently over low heat.

TAKEAWAY TRUTH

This sauce is versatile and can be served with any kind of baked or fried chicken.

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