In the Kitchen with Jessie--

In school this year, Jessie studied Europe.  As part of the finishing the year, she had to pick a country to write a report on and to fix a meal from that country.  Jessie decided to pick France.  So, Jessie and I had to cook up this French menu....


Dinner-
Chicken Cordon Blu 
Vinaigrette Salad 
French Bread (recipe below)
Dessert-
Eclairs (recipe below)
Strong Coffee
~~~~~~~~~~


French Bread
1 c. warm water
1 1/8 t. yeast
1 1/2 T. whole wheat flour
2 c. all-purpose flour


Pour water into the bowl of your Kitchen Aid.  Add the yeast and stir gently to let the yeast dissolve.




Add the two flours and knead the bread for 5 min.  Spray a bowl with non-stick cooking spray.  Place bread dough into the bowl and let it rise for 2 hours.

After the 2 hours, place the dough onto a floured surface.  Shape dough into a loaf and place onto a oiled cookie sheet.  Cover and let it rise for 30 more min.  

    Preheat oven to 450F.  Bake bread for 18-20 min. Place baked bread on a cooling rack and let cool.  Slice bread and serve.

                                              Pain français




Eclairs-
1/2 c. butter
1 c. water
1 c. all-purpose flour
4 eggs
1 (5 oz.) package instant vanilla pudding mix
2 c. cold milk
3/4 c. heavy cream
1/4 c. powdered sugar
1 t. vanilla extract
2 oz. semi-sweet chocolate
2 T. butter
1 c. powdered
1 t. vanilla extract
3 T. hot water

Preheat oven to 450F.  Grease a cookie sheet.  In a medium sauce pan combine the 1/2 butter and 1 c. water.  Bring to a boil until all the butter melts. 




Reduce heat to low and add the flour and stir vigorously until the mixture begins to leave the side of the pan.

Add eggs one at a time, beating well to incorporate.  

With a spoon or a pastry bag without a tip, pipe out dough onto the cookie sheet in 1 1/2 x 4 inch strips.  

Bake for 15 min, then reduce heat to 325F and bake for 20 more min, until hollow sounding when tapped. Transfer to a wire rack and cool completely.  












Filling-
Combine pudding and milk in a medium bowl.  Whisk to combine.  Add the heavy whipping cream,  1/4 c. powdered sugar 1 t. vanilla and beat with an electric mixer until thick.    

Spoon filling onto the cooled pastry shells.

(This takes a while :)
















Icing: 
Melt the chocolate and 2 T. butter in a medium sauce pan over medium heat.

Stir in the 1 c. powdered sugar and 1 t. vanilla.  Stir in hot water 1 T. at a time until icing is smooth.  Remove from heat.  Drizzle over eclairs.  Refrigerate until serving.

                                                  L'eclair


French night turned out to be a lot of fun.  The food was very good, but we probably had slightly Americanized French food (no frog legs  :P)  I would say one thing though: the eclairs were great but they are very difficult and time consuming.

Bon Appetit!!