Gravy

Add 1 tablespoon flour to the oil in the pan and stir to make a rue
Add 2 ½ cups milk and whisk
When bubbles occur add salt, pepper and chicken bullion crumbles to taste
Allow to boil until desired thickness is reached

German Cole Slaw

Shred ½ head of cabbage
Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
Pour dressing over slaw and toss
Chill slaw for several hours before serving

Instagram @countrykitchenapproved

Twitter @courtneyhill05

Nikon D5000 October 2012 shot by Solomon Gursky
photomanip by me Scrigni di Sfoglia ai Funghi, su letto di Porri recipe by "Jasmin et Coco" | Nuove emozioni culinarie
https://farm9.staticflickr.com/8032/8063356323_c099aed156.jpg

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce.
Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.
Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

High Altitude (3500-6500 ft):
Heat oven to 375°F.
In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes.
In step 3, bake 25 to 30 minutes.
Make the Most of This Recipe Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours.
Add 5 to 10 minutes to the bake time to heat thoroughly.

Nutrition Information: 1 Serving: Calories 110 (Calories from Fat 60);
Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g);
Cholesterol 10mg;
Sodium 430mg;
Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com https://farm4.staticflickr.com/3405/3253282205_96c5478858_b.jpg

Chocolate Éclairs by Martha Stewart - Baking Handbook, for my one year blogoversary! For the recipe, visit my blog Paris Pastry: www.parispastry.blogspot.com https://farm5.staticflickr.com/4058/4327206443_458518e712_b.jpg

Cinnamon Swirl French Toast with Maple Mix Berry Sauce by Culinary Cory for culinarycory.com https://farm4.staticflickr.com/3563/3376610201_9fa827856d.jpg

I have finally kept a promise to a flickr friend :) The recipe of Mille-Feuille is on my blog https://farm5.staticflickr.com/4009/4391667075_1d31527e18.jpg

Published on the front page of a popular food blog. This is a fusion of French & Japanese cuisine. Simple set up with just an SB800 & bouncing off a small umbrella to my left. You really don't need big fancy lightings for small items like this. You get more textures & depth on the food with just a light coming from the side.

 copyright©2012 williamcho
https://farm8.staticflickr.com/7098/7078467627_784d990ae2_b.jpg

Lately a project on food photography teaming up with another renowned photographer David Ng. So far we are happy shooting exclusive cuisines as we get to taste it after the session... Simple set-up. Just one studio lamp lighting through a diffuser (just tracing paper) from behind with a silver reflector from the opposite direction as fill. 2 small adjustable swivel mirrors carefully positioned and directed to reflect highlights on selected areas. The simulated color of white wine was created simply by adding a teaspoon of coke to water. Opening from Friday, 20th April 2012. Check it out and tell me about it. Serving hours : 11.30am to 3pm (lunch), 6pm -10pm (dinner). Le Petit Paradis is located at 125, East Coast Road @ Alibaba (opposite I12 Katong and Awfully Chocolate). Enjoy... pp: Topazlab for sharpening & color boost. Image Theft is a CRIME. Please REPORT IT like I do. https://farm8.staticflickr.com/7130/7066812779_23873d17af_b.jpg

A gougère (pronounced: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.

In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

recipe

https://farm4.staticflickr.com/3099/3156546596_c415d492f2.jpg

It's time to shake things up for the Superbowl! cookincanuck.blogspot.com/2010/01/bacon-cheddar-cheese-sc... https://farm5.staticflickr.com/4038/4272787385_4025a2ed09_b.jpg

French cheese puffs made from páte a choux and Gruyere cheese. They're soft, fluffy, and have the nutty flavor of toasted cheese! Find the recipe at garrettkern.com/?p=370 . Photo by kern.justin (www.thewindypixel.com. https://farm4.staticflickr.com/3546/3373965588_6c12caea67.jpg

Playing around with the macro setting on the camera today. This is Jacques Pépin's gourgères recipe; not hard to use at all, but I'm not sure if mine puffed as much as they were supposed to. Next time, I'll add a teensy bit more cayenne, because the spice didn't come through. Otherwise, dreamy - I even had a chance to use some sel gris from L'Epicerie in Paris, snatched up on our last trip there. https://farm1.staticflickr.com/51/174766980_c8f554b07e.jpg

Using Ruhlman's new ratios. theeverydayfoodie.com/ Sunday with potlucks and pigpickins! https://farm4.staticflickr.com/3412/3543142643_4296ac8619.jpg

For Things Wot I Made Then Ate

https://farm9.staticflickr.com/8786/17317510941_21f6601ab7_b.jpg

A gougère (pronounced: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.

In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

In and Near Chablis https://farm4.staticflickr.com/3699/9480392176_04c011a02b_b.jpg

https://farm3.staticflickr.com/2483/3798426585_257931887d.jpg

Gougeres https://farm4.staticflickr.com/3790/9297810696_cf3a40c2ee_b.jpg

Get the recipe at www.foodiebaker.com/2013/08/parmesan-bacon-and-parsley-go... https://farm6.staticflickr.com/5321/9553078187_f42fc71422_b.jpg

A gougère (pronounced: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Gougères can be made as small pastries, 3–4 cm. in diameter; aperitif gougères; 10–12 cm.; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.

In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

Ina Garten Recipe https://farm4.staticflickr.com/3525/3920715337_980592d2a7_b.jpg

INGREDIENTS 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf 1/4 cup Crisco® Pure Canola Oil 2 tablespoons LAND O LAKES® Butter 1 medium onion, thinly sliced (about 1 cup) 1 can (14 oz) beef broth 1 1/2 lb cooked roast beef (from deli), thinly sliced 1 cup mayonnaise or salad dressing 2 chipotle chiles in adobo sauce (from 7-oz can), diced 1 tablespoon lime juice 1/2 teaspoon pepper 1 cup crumbled Gorgonzola cheese (4 oz) DIRECTIONS 1. Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place both loaves of dough, seam sides down and 3 inches apart, on large cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes (1/2 inch deep) on top of each loaf. Bake 22 to 26 minutes or until golden brown. 2. Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat. 3. In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper. 4. When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayonnaise mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; top with cheese. 5. Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping. https://farm5.staticflickr.com/4017/4474447710_4a1ea5ee85_b.jpg

I actually borrowed the recipe from the show she did with Jacques Pepin, not the original one from the French Chef. There are quite a few steps but all are easy. I tweaked it a bit (when do I not?) to suit what I had available. Cut up a few bacon slices and fry them in a little olive oil in a large soup pot so you get crispy bits of lardons. Drain them and set aside. Depending on how much you like bacon fat, you can remove some now or just leave it all in the pan to sear cubed pieces of beef. I prefer to use chuck because they’re better for stewing but as my market only had eye round, that’s what I got. After searing (I had to do them in 3 batches to get good color) all the beef cubes I added them back to the pot along with any accumulated juices along with: Few sprigs of thyme 2 bay leaves 1 chopped onion 3 chopped carrots 2 chopped tomatoes 4 cloves garlic, crushed Few dashes of Worcestershire sauce (Julia didn’t use this on the show but I like it) Salt and pepper I stirred everything to let the vegetables pick up the brown bits on the bottom of the pan. Then I poured in a can of low sodium beef stock , added back the bacon, and almost all of a half bottle of Dolcetto (not quite Bourguignon, I know, but the only Burgs I have are too good to be cooked). I reserved a few drops to add later when everything is finished. Unlike Julia, I didn’t bundle the vegs in cheese cloth. I didn’t have any, and I like chunky stews anyway. While the stew was cooking, I blanched and shocked a small bag of pearl onions and peeled them. You can cut little cross marks on the root end, but I didn’t bother and I still got onions that didn’t explode. Go figure. I put these onions in a small pan with a little water, a knob of butter, a pinch of salt and sugar and brought everything to a boil until the water evaporated and the onions picked up a little brown color. Then I added a few cleaned and quartered mushrooms - I didn’t have enough cremini so I mixed in some shiitake. To cook the mushrooms further, I borrowed a little stock from the stew and cooked the onions and mushrooms until they were soft. In a separate bowl I combined some softened butter and a few tablespoons of flour. I mashed the two together until I got a nice paste, then again borrowed some stock and made a slightly thinner paste. This all went into the simmering stew and everything thickened nicely. The total cooking time was 3 hours but it varies depending on the cut. When the meat was tender and fell apart with a spoon, I shut off the heat and stirred in rest of the wine. Here it is with everything assembled. I served it with a delicious soufleed cheddar mashed potato. The recipe follows. https://farm5.staticflickr.com/4128/5034127725_d084e2fb87_b.jpg

INGREDIENTS
2 cups cubed cooked turkey or chicken
2 cups Green Giant® frozen cut green beans, (from 1-lb bag)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
1 3/4 cups water
3 tablespoons butter or margarine
1/2 teaspoon salt
2 cups plain mashed potato mix (dry)
1 cup shredded Cheddar cheese (4 oz)
1/2 can (2.8 oz) french fried onions (1/2 cup)

DIRECTIONS
1. Heat oven to 375°F.
In 2-quart saucepan, mix turkey, green beans, soup and 1/3 cup of the milk.
Cook over medium heat 6 to 8 minutes, stirring occasionally, until mixture is hot.
2. Make mashed potatoes in microwave as directed on box using water, remaining 2/3 cup milk, butter, salt and mashed potato mix.
3. Remove turkey mixture from heat.
Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with mashed potatoes.
4. Bake uncovered 10 minutes.
Sprinkle with onions; bake 3 to 5 minutes longer or until mixture is bubbly and onions are warm.

https://farm3.staticflickr.com/2599/4151200668_8d535a8dc1_b.jpg

I made these Rosemary Garlic Sweet Potato Fries for dinner last night. Since my husband's out of town, I didn't bother to make anything else ;-) Well, I did make some buttermilk blue cheese dressing for a dipping sauce. The recipes are available now on Pinch My Salt. Now please get out and vote today! https://farm4.staticflickr.com/3026/3003477392_b84e0198d8_b.jpg

Recipe here: hausontheprairie.blogspot.ca/2013/11/steak-tartare.html https://farm8.staticflickr.com/7397/11118123016_b5f3d5e066_b.jpg

Canard au Vin is a twist on Coq au Vin, the classic French dish made principally from a cockerel and red wine. In this recipe, a whole (portioned) duck is simply used instead of the cockerel. https://farm4.staticflickr.com/3878/14531097468_cbd996c750_b.jpg

Omelet wih tomato,green onion and herbs - healthy dinner. https://farm9.staticflickr.com/8734/17314401422_25140f2b96_b.jpg

Recipe here: www.weareneverfull.com/foie-gras-and-truffle-stuffed-quai... https://farm5.staticflickr.com/4140/4948457162_4773bab08b_b.jpg

Ingredients: 2 pounds starchy potatoes 1/2 clove unpeeled garlic 4 tablespoons butter 1 teaspoon salt 1/8 teaspoon pepper 1 cup (4 ounces) grated Swiss cheese 1 cup boiling milk or cream Method: 1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use. 2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter. 3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter. 4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk. 5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown. www.tinyironfists.com/2012/09/recipe-julia-childs-gratin-... https://farm9.staticflickr.com/8438/7941743238_acc0cf3d0b_b.jpg

"Merci, Julia" This is my mom's version of Julia Child's roasted cauliflower with mornay sauce, which is a major hit at our holiday, birthday and any other "big" dinners not only because it tastes great but it can be prepared way ahead of time and popped into the oven 30 minutes before dinner! yummysmells.blogspot.com/2010/10/merci-julia-merci.html https://farm5.staticflickr.com/4088/5087677005_09c0574864_b.jpg

We made Coq au Vin for dinner for friends. I got the recipe out of Cooking Light. caloriecount.about.com/calories-chicken-thigh-i5095 blairhouseinn.com/blog/2013/05/classic-french-and-mediter... blairhouseinn.com/blog/2013/05/classic-french-and-mediter... https://farm3.staticflickr.com/2460/4060181944_4d74ff2722.jpg

Recipe soon at: culinarywithme.com/ https://farm1.staticflickr.com/488/18080358464_8fb5b9e365_b.jpg

Recipe: www.thepastryaffair.com/blog/2011/6/12/cinnamon-raisin-ba... https://farm4.staticflickr.com/3144/5825663048_8e7745e62b_b.jpg

recipe link https://farm9.staticflickr.com/8368/8569281007_155fc6e63e_b.jpg

Tear a large loaf of bread (french or wonder) into small pieces. Heat 3 cups milk, half a stick butter, and half a cup sugar in a pan. Pour milk mixture over bread and mix until milk is thoroughly absorbed. Add cranberries (or other fruit/berries) and three beaten eggs, bake at 350 for about an hour. https://farm3.staticflickr.com/2283/2057261313_9425b0ea99_b.jpg

Oven Baked Idaho Fingerling Corn Fries. www.averagebetty.com/recipes/oven-baked-corn-fries-recipe/ https://farm4.staticflickr.com/3471/5836884198_fabd82d0e7.jpg

Pas si gras : pas de mayo, mais avocat+yaourt ; et les frites sont en fait des pommes de terre cuites au four. J'essaie de ne pas trop mettre de photo de nourriture dans le 365, mais cette photo (pour la recette sur le blog un de ces 4) était clairement la plus réussie. Recette : www.vialbost.org/index.php/2013/02/28/hamburger-maison/ Home-made hamburger Not so fat. No mayonnaise, but advocado + yoghurt. And no real french fries ; these slices of potatoes are cooked in the oven. I try to put few pictures of food in my "almost 365", but this one (taken for my blog, recipe to come soon) was just the best of the day. https://farm9.staticflickr.com/8374/8409572306_25ddf7d3e6_b.jpg

Recipe on reverse of postcard in French https://farm3.staticflickr.com/2128/2384464429_7c675f4360_b.jpg

A Rachael Ray recipe, it was easy, filling and yummy. Recipe can be found on my website here. https://farm1.staticflickr.com/49/186008812_44c8395e33_b.jpg

Check out our food blog: www.weareneverfull.com Find the recipe here: www.weareneverfull.com/celebrate-the-stars-and-stripes-wi... https://farm4.staticflickr.com/3161/2635112518_a90c057137_b.jpg

Recipe here (french and english) https://farm5.staticflickr.com/4080/4911794508_1b321f691b_b.jpg

I have always been intrigued by these beautiful little sandwich cookies. From everything I read, I was prepared to fail, at least the first time I made them. Much to my delight, they were a success! The pink/brown ones are bittersweet chocolate raspberry flavor. The pink/yellow ones are Pink Lemonade. The yellow/brown ones are lemon and dark chocolate. I also filled some with dulce de leche...can't go wrong with that! Fool-proof recipe and tutorial at www.baking911.com ! https://farm3.staticflickr.com/2473/3684721350_6550be9bf1.jpg

Baked French Toast Casserole with Praline Topping on BrownEyedBaker.com https://farm8.staticflickr.com/7030/6554478303_cba7e75f0d.jpg

Cinnamon-Almond French Toast on BrownEyedBaker.com https://farm8.staticflickr.com/7077/7164812324_9779da3e9c.jpg

Recipe and story here: tartelette.blogspot.com/2008/02/julia-childs-french-bread... https://farm3.staticflickr.com/2360/2299903396_60ab2030cb_b.jpg

This is Portugal's answer to the Croque Monseiur. It has melted cheese on it, with steak, ham, and sausage inside with this sauce over top. It's delicious!

https://farm4.staticflickr.com/3461/3958290621_f842f63347_b.jpg

https://farm2.staticflickr.com/1420/5118090816_9dd72692a9_b.jpg

Croque Monseiur: open face grilled ham & Gruyere cheese sandwich with Bechamel sauce

Photo by Elizabeth Malone
https://farm6.staticflickr.com/5206/5270975681_4db6b98876_b.jpg