Join "Jayni's Kitchen" this week for a repeat of "French Cook in an American Kitchen."
Michele Franseen, a French woman living in Lawrence who enjoys cooking French and Spanish cuisine, will prepare the following recipes. Jayni Carey is host.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
Pollo con ajo
1 whole chicken, cut up
3/4 cup olive oil
1/4 teaspoon salt
8 garlic cloves, chopped
1 cup brandy
Cut up the chicken and separate it into wings, breast, legs and thighs. Or, using a cleaver, chop the chicken into small pieces, Spanish style. Rinse the chicken pieces in cold water and pat dry with paper towels.
In a Dutch oven or a large braising pan, heat the olive oil over high heat. Add the chicken pieces and fry, turning occasionally until golden brown and cooked through, 30 to 40 minutes. Sprinkle the chicken pieces with salt, then transfer them to a platter. Drain off most of the fat, leaving a small amount in the pan. Reduce the heat to medium and return the chicken pieces to the pan. Add the garlic and stir frequently to avoid sticking or burning. When the garlic begins to color, pour the brandy over the chicken and simmer for about 5 minutes more. Serve the chicken with the pan juices. Serves 4.
chou-fleur au gratin
1 large head cauliflower
1 teaspoon salt
2 pints heavy whipping cream
1 or 2 garlic cloves, finely chopped
1/4 teaspoon each salt and black pepper
1 3/4 cup shredded GruyÃre cheese, divided
1/4 cup butter, cut into small pieces
Separate the cauliflower into florets and rinse well. Bring a large pot of water to a boil over high heat. Add the cauliflower and 1 teaspoon of salt. Cover the pot and boil the cauliflower for 30 to 40 minutes, until very tender. Drain the cauliflower and place it in large bowl.
Mash the cauliflower with a potato masher or a fork. Add the whipping cream, garlic, salt & pepper and 1 cup of the shredded cheese. Mix well and pour the mixture into a large baking dish. Scatter the remaining cheese over the top and dot with butter. Bake the gratin in a 375 degree oven for 50 minutes, or until bubbly and lightly browned. Serves 6.
1 garlic clove, crushed
1 teaspoon Dijon mustard
1/4 teaspoon each salt & black pepper
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 head leaf lettuce or 8 ounces mixed salad greens, rinsed and drained
3 hard-cooked eggs
20 small cherry or grape tomatoes, sliced in half
1 celery rib, diced
2 carrots, peeled and thinly sliced
4 bacon strips, fried and chopped
1 cup croutons
Vinaigrette: Crush or mince the garlic clove and place it in a small bowl. Add the mustard, salt and black pepper. Slowly whisk in the olive oil, then whisk in the vinegar until the mixture has a creamy texture. Taste and adjust seasonings if needed.
To make the salad, arrange torn lettuce leaves or mixed salad greens on a large platter or individual salad plates. Peel the hard-cooked eggs and slice or quarter them. Place the eggs, tomatoes, celery, carrots and bacon on and around the lettuce. Drizzle the vinaigrette over the salad and top with the croutons. Serves 4 to 6.
2 cups all-purpose flour
3/4 cup vegetable oil
3/4 cup sugar
1 tablespoon cinnamon
Combine the flour and sugar in a mixing bowl. Add vegetable oil and stir until combined. Using your hands, form the cookie dough into a ball. Pinch off pieces of the dough and roll into balls about 1 1/2 inches in diameter. Flatten the balls slightly and place them on an ungreased baking sheet. Generously sprinkle cinnamon on top of each ball. Bake in a 350 to 360 degree oven for 12 to 16 minutes, until the bottoms of the cookies are golden. Makes 12 to 16.
- Recipes by Michele Franseen