Food

My Kitchen takes it's name from my Bistro Lamp

Café Martin is actually my Eclectic Tuscan Kitchen,  Bistro, overlooking the outdoor Herb Garden.  Viewing outside through my huge garden window makes me feel like I am dining on La Rive Gauche, (The left Bank) of the Seine in Paris. I enjoy food and enjoy creating and making good food.  Dolly, who is at times my “Commis (chef)”, has graciously given me a corner of her website to publish some of my more creative culinary adventures, to share with others.  Bon Appétit.  

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Home Made Oatmeal Cream pies

Oatmeal Cream Pie

(makes 18 -24 cream pies)

Pie (recipe)

1 ¼ cup Softened Butter

1 cup (packed) Brown Sugar

½ cup Regular Sugar

1 ½ cups flour

3 Cups Quaker Oats

1 large egg

2 tsp vanilla

1 tsp Baking Soda

½ tsp salt (if using salted butter omit)

¼ tsp Cinnamon

Pre Heat oven 375 degrees

Beat the butter and sugars until creamy

Add Vanilla and egg and continue to mix.

In a separate bowl, combine the Flour, Salt, Baking Soda and Cinnamon, then

Add the oats and mix well.

Slowly add the dry ingredients into the Butter and Sugar mix a little at a time

Until well incorporated.

Use a small ice-cream scoop (2 inch) and drop onto cookie sheets lined with Parchment paper

Allow 2 inches between mounds.

Bake 10 minutes at 375.  Allow to cool for several minutes then transfer to wire rack to

Finish cooling.

Cream Filling

½ cup Softened Butter

2 Cups Confectioner Sugar

2 tsp Whipping Cream

1 tsp Almond extract (or vanilla)

Mix ingredients in a bowl then beat on high until fluffy.

Spread 1 tsp of cream filling between 2 cookies to complete.

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My Kitchen takes it's name from my Bistro Lamp

Lemon Cbicken Scaloppini with Capers

Lemon Chicken Scaloppini with Capers

(Serves 2)

  2 boneless, skinless chicken breasts (I like Perdue because they are nice and plump)

  1 lemon, thinly sliced

  ½  cup flour

  2 tsp salt

  1 tsp Paprika

  1/2 cup butter

  1/4 cup olive oil

  1 large clove garlic or more if you like garlic

  1/4 cup Vermouth

  1 tbl lemon juice

  1 cup chicken broth or (dissolve a bouillon cube in 1 cup of hot water)

  2 tablespoons capers, drained

  Salt and pepper to taste

  1/3 cup parsley, finely chopped

Directions:

1.       Place chicken breasts on cutting board and slice in half horizontally, forming 4 thin pieces

2.       Place each chicken in a refrigerator bag  and pound until 1/4-inch thin.

3.       Combine flour, Paprika, salt and pepper on a paper plate. Dredge pounded chicken in seasoned flour; shake off excess.

4.       Heat butter and oil in large skillet.  Sauté the Chicken until golden brown over medium heat, turning once. About 5 or 6 minutes.  ( to me a 12 inch cast iron skillet is a must here, as it maintains an even heat)

5.       Add white wine, lemon juice and chicken broth. Simmer until the liquid is reduced by half.

6.       Add lemon slices and capers.

7.       Season to taste; garnish with parsley.

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Stuffed Tilapia in Parchment with Buttered Peas

My Kitchen takes it's name from my Bistro Lamp

Tilapia  en Papillote with a Mirepoix, Herb and Garlic Stuffing

(serves 2)

4 pieces of Tilapia (you can use frozen but thaw out and be sure the fish is dry in either case)

4 tbsp butter (divided)

Finely Julienne or course grate a large carrot

Finely Julienne or Course grate a stalk of celery

Course chop 1/2 medium onion

Thinly slice 4 mushrooms

2 cloves of garlic, grated

1 tsp Lemon Juice

1 tsp Herbs de Provence (If you don't have this, make it or improvise, try sage, thyme and fennel seed crushed)

1 slice of bread (finely chopped to make large bread crumbs)

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper

Parchment Paper 14 x14 (2 pieces)

Directions:  Pre heat an oven to 400

Fold the parchment in half and then  from the bottom next to the fold cut outward , up and around to make a Heart. (you know you did this in 1st grade you haven't forgotten how.  If you open you will have a  big heart.

In a small bowl, mix the Carrot, Celery, Onion, Mushrooms, Garlic, Lemon Juice, Herbs de Provence and large bread crumbs.  Salt and Pepper to taste.

Next, Salt and Pepper to taste the Tilapia filets.

Assembly:   Lay one Filet on the Parchment, centered,  next to the center fold with the heart point down, Place 1/2 the mixture on top of the Filet, then dollop with 1 Tbsp of butter.  Place the other Filet on top and press and cup the two pieces of fish at the same time.  Lightly dust with Garlic Powder and Paprika, then dollop with 1 tbsp of butter. 

Next fold  the heart half over the fish.  Now starting at the point, tightly begin to fold and seal the Parchment around the fish, over lapping the seam for a tight seal.  You will now have a sealed envelope.

Repeat the Assembly for the other serving of fish.

Place Parchment of Fish on a Baking sheet and Bake at 400 degrees for 20 minutes.

Cut a cross and peel back the parchment to serve.

Buttered Peas make an excellent Accompaniment.

Thanks for Stopping by: David