Bûche de Noël

A tiny bûche de noël! Really, I'd say this petit cutie serves 2? Maybe 4 if no one really likes chocolate?

recipe arrived to from https://heart-of-light.blogspot.com/2017/01/christmas-2016.html?m=1 and Cupcake and Cashmere Instagram stories 2019 https://www.instagram.com/stories/highlights/18096598126116680/
adapted from https://www.allrecipes.com/recipe/17345/buche-de-noel/
recipe referenced for more detailed instructions https://www.bonappetit.com/recipe/buche-de-noel-recipe
buttercream from https://smittenkitchen.com/2015/02/the-i-want-chocolate-cake-cake/
mushrooms from https://www.bonappetit.com/recipe/meringue-mushrooms-recipe

Cake
3 egg whites
2 tablespoons white sugar

3 egg yolks
1/4 cup sugar

2 tablespoons + 2 teaspoons cocoa powder
3/4 teaspoon vanilla
1/4 teaspoon espresso powder (new addition)
1/8 teaspoon salt


Filling (half this next time)
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Buttercream Frosting
3 tablespoons cocoa powder
3/4 cup powdered sugar
5 tablespoons unsalted butter (at room temperature)
pinch of salt
1 1/2 teaspoons cream or milk (additional teaspoons as needed)
1/4 tsp vanilla

Make Cake

1. In your stand mixer, beat egg whites with whisk attachment until soft peaks form
2. Slowly add in 2 tablespoons granulated sugar. Whisk until stiff peaks. Set aside.
3. Add egg yolks and 1/4 cup of sugar to empty mixer bowl. Whisk until thick and pale in color.
4. Add cocoa, vanilla, espresso powder, and salt. Slowly mis together, then increase speed. Whisk until combined.
5. Add the stiff peaked egg whites into the yolks. Don't crush the air out. Add in about 2 tablespoons of whites and mix together. Add in about half the remaining whites and gently fold until completely combined. Add in remaining whites and gently fold until just combined.
6. Pour into a parchment lined half of a 10x15" baking sheet with an aluminum foil dam in the middle.
7. Bake at 375 for 10-14 minutes. Bubbles should be formed evenly through the whole surface, top will be dry, and the edges will have begun to pull away slightly.
8. Removed cake from oven. Invert onto clean piece of parchment. Roll cake into a log. Set on wire rack seam down to cool for approximately 20-30 minutes.

While Cake Bakes--

Make Whipped Cream Filling

1. Whisk cream, powdered sugar, cocoa powder, and vanilla until fully whipped. (Just make this in the same mixing bowl as above!)
2. Scrape out bowl and set aside.

Make Buttercream Frosting

1. (Yep, in the same mixing bowl.) On the lowest level, combine cocoa powder and powdered sugar. (This should bust up any lumps, preventing the need to sift.)
2. Add butter and salt. Slowly mix to combine, then increase speed to begin whipping. 
3. Once fully-ish combined, add in 1 1/2 teaspoons cream and vanilla. Continue to whisk. If needed for texture, add additional milk/cream 1 teaspoon at a time until desired consistency (I added 2 extra teaspoons).

Assemble the Bûche

1. Gently unroll the mostly cool cake. 
2. Layer on the whipped cream filling, spreading evenly across cake.
3. Gently re-roll the cake into a roll.
4. Frost the exterior of the bûche with the buttercream. Drag a fork through the frosting to add tree bark texture.
5. Chill cake for best shape when cutting. 

Weekly Menu December 21 - 27

Lasagna
(The Pioneer Woman Cooks)

Mushroom Stroganoff
https://www.halfbakedharvest.com/mushroom-stroganoff/

Buffalo Chicken

Tomato Soup (Martha Stewart Recipe) and Garlic Pull Apart Bread (https://www.halfbakedharvest.com/pull-apart-garlic-butter-bread-wreath/ ) or Latkes (https://smittenkitchen.com/2008/12/potato-pancakes-even-better/) for lunches

Vegetable Barley Soup

1/2 yellow onion
1 clove garlic
olive oil

4 carrots, diced
2 stalks celery, diced
1 tablespoon chopped fresh rosemary
1 sprig thyme

1 14 oz can diced tomatoes (skip next time)

1/2 cup pearled barley
3 cups chicken broth (more? 4?)
1 bay leaf

salt and pepper

3 small red potatoes
1/2 cup frozen green beans

corn
4 mushrooms, thinly sliced

1. Heat olive oil over medium in a large soup pot
2. Saute onion until translucent
3. Add garlic and cook for 1 more minute
4. Add carrots and saute until just softened.
5. Add celery and herbs and toss together.
6. Add pearled barley, broth, and bay leaf. Season with salt and pepper. 
7. Bring to a boil, then lower to a simmer for 25-30 minutes, adding next ingredients when time
8. After 10 minutes, add frozen green beans. Raise heat to bring soup back to simmer.
9. After 15 minutes, add the diced potatoes. Taste and add additional salt and pepper if needed.
10. After 25 minutes, check potatoes, green beans, and barley for doneness. Continue to simmer until cooked through.
11. Add corn and mushrooms. Cook until heated through. 
12. Serve 

Friendsgiving 2019

Turkey - Brine on Wednesday afternoon
https://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426
Herb Butter Cover - prep on Thursday
https://www.halfbakedharvest.com/herb-and-butter-roasted-turkey-with-white-wine-pan-gravy/

Pumpkin Pie - bake Thursday
https://smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/

Cranberry Relish - make Thursday

• 1 bag of cranberries
• 1 orange
• Sprinkle of sugar
• Food process until minced

Candied Nuts* - make Thursday

Gravy

Veggie Gravy - make Thursday
https://www.halfbakedharvest.com/make-ahead-white-wine-gravy/

Tuesday

• Grocery Shopping

Wednesday

• Brine Turkey
• Get pie crust out of freezer

Thursday

• Make pumpkin pie
• Make cranberry relish
• Make veggie gravy
• Make candied nuts*
• Make butter cover

Friday

Saturday timeline

• Buy ice in morning
• Move furniture

2:00 - Remove turkey from fridge
2:45 - Preheat oven to 450

3:00 - Put turkey in oven

        - Start dishwasher
        - Turn off heat

3:45 - Reduce heat to 350 - bake for 2 more hours

6:00 - Turkey Done and Out of oven

6:30 - Dinner

Spicy Italian Pesto Potato Soup

Olive oil

1 pound spicy Italian Sausage (see below for homemade)
1/2 large onion, diced
4 carrots, diced
4 cups diced red potatoes
salt and pepper
6 cups chicken broth (or 4 cups + 2 cups water)

1 bay leaf
3 tablespoons pesto
1 bunch kale

Spicy Italian Turkey Sausage

1 pound ground turkey

1/2 teaspoon fennel seeds, roughly chopped

1/2 teaspoon red pepper flakes

1/2 teaspoon paprika

1/4 teaspoon smoked paprika

1 garlic clove, finely minced

salt and pepper to taste

1. Heat olive oil over medium. Add onion and cook until softened.
2. Add in spices for sausage and briefly toast.
3. Dump in ground turkey. Season with salt and pepper. Smoosh and stir to fully incorporate seasonings into/onto meat. Stop heat a little short so you don't overcook the ground turkey.
4. Add in carrots and potatoes. Saute briefly.
5. Add in broth, bay leaf, and season with salt and pepper. Make sure broth covers stuff.
6. Bring soup to a simmer. Cook for 20-25 minutes until potatoes are tender. 
7. Add kale in about 5 minutes before the potatoes are fully cooked.
8. Stir in pesto to finish.

Mexican Rice in the Instant Pot

adapted from https://www.thekitchn.com/instant-pot-mexican-rice-22920834

1/4 cup diced onion
(add 1 garlic clove)
1 cup rice
1 1/2 cups water
1 can diced tomatoes (calls for sauce, but I was out)
1 teaspoon chili powder
salt and pepper

1. Saute onions on medium in the instant pot until softened.
2. Add garlic clove and cook for 1 minute
3. Add rice and toast briefly.
4. Add water, tomatoes, and spices.
5. Put on lid and set pressure cook on high for 4 minutes.

Weekly Menu November 2-9

Spicy Italian Pesto Soup

• made with potatoes instead of nooooodles
• https://www.halfbakedharvest.com/spicy-italian-pesto-noodle-soup/

Quiche with bacon

• leeks, mushrooms, cheese
• This recipe? Or Joanna Gaines? 
• https://smittenkitchen.com/2009/10/quiche-lorraine/

Wings

Burritos and Mexican Rice

Coq au vin
http://www.dinneralovestory.com/quick-ish-coq-au-vin/

https://www.halfbakedharvest.com/healthier-instant-pot-coq-au-vin/

Weekly Menu June 2-9

Burgers and Fries

Fish Tacos

Deep Dish Pizza
http://mynameisyeh.com/mynameisyeh/2017/5/chicago-style-deep-dish-loaded-veggie-pizza?rq=deep%20dish%20pizza

Pulled Pork with Mac and Cheese
http://www.dinneralovestory.com/rut-busting-pulled-pork-sandwiches/
https://www.gimmesomeoven.com/instant-pot-bbq-pulled-pork/
https://www.thekitchn.com/instant-pot-pulled-pork-267051
https://www.pork.org/cooking/how-to/instant-pot-pulled-pork/

Brunch

Baked Crispy Buffalo Chicken Breasts

Berry Breakfast Bars

Berry Breakfast Bars
adapted Raspberry Breakfast Bars from Smitten Kitchen

FOR THE CRUST AND CRUMB
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup firmly packed dark brown sugar
1 1/4 (120 grams) cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 tablespoons chia seeds
1/2 cup coconut oil
1/4 cup unsalted butter, cut into 1-inch pieces
1 tablespoon water*

For the Filling
1/4 cup (50 grams) firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons (15 grams) all-purpose flour
1 pound (455 grams) raspberries, fresh or frozen (or a mix of berries)
1/4 cup (60 ml) fresh lemon juice
1 tablespoon unsalted butter, melted and cooled
1 tablespoon coconut oil

Make Crumbs

1. Add flours, sugar, oats, salt, baking powder, baking soda, cinnamon, and chia seeds to the bowl of food processor. Pulse briefly to mix everything together. 
2. Add coconut oil, butter, and water to food processor. Pulse to form loose crumbs.
3. Set 1 1/2 cups of crumbs aside. 
4. Add remaining crumbs to a parchment-lined 13x8 pan.
5. Bake for 15 minutes in a 350 degree oven. 

Make Filling

1. Mix together the sugar, lemon zest, cinnamon, and flour in a large mixing bowl.
2. Add in the raspberries, lemon juice, butter, and coconut oil.
3. Stir to combine everything together.

Make Bars

1. Spread filling evenly over baked bottom crust. 
2. Sprinkle remaining crumbs evenly over filling. 
3. Bake for 35-45 minutes at 350 degrees rotating every 15 minutes until the top is golden and the filling is bubbly. 
4. Let bars cool and cut into squares. 

Roasted Tomato and Carbonara Pasta

Roasted Tomato and Carbonara Pasta

tomatoes
olive oil
Italian seasoning
salt and pepper
2-3 garlic cloves, smashed and peeled

1. Line rimmed baking sheet with aluminum foil and parchment paper.
2. Preheat oven to Convection Bake - 400 (375 degrees)
3. In a small mixing bowl toss dried-off tomatoes, olive oil, Italian seasoning, salt and pepper
4. Dump tomatoes onto baking sheet. Add garlic cloves.
5. Bake for 20ish minutes until tomatoes are popped and the juices are starting to caramelize

2 eggs

1/2 cup grated parmesan cheese

pepper-lots

2 pieces of bacon, cut into thin bits

a large handful of thin spaghetti (more than usual amount due to pasta being the main ingredient in dinner)

pepper

1. Start the pasta water as soon as the tomatoes go in the oven. Start noodles as soon as the water is boiling.
2. Mix together the eggs, parmesan cheese, and pepper in the wiped-out bowl from the tomatoes. Set aside.
3. In a high-sided skillet, cook the bacon until crispy. Remove pan from heat.
4. Drain the cooked pasta (slightly al dente--a touch more undercooked than usual) over a measuring cup to catch the water.
5. Put drained pasta into high-sided skillet with the bacon. Toss to combine.
6. Add some pasta water into the egg/cheese mixture stirring quickly to ensure the eggs don't scramble. Add enough to make the eggs/cheese warm.
7. Add egg/cheese/water mixture into the pasta & bacon. Stir quickly and keep stirring until the eggs have set and a smooth, silky sauce forms. 
8. IF NEEDED: Put the whole mess back over low heat to set the eggs. I've had my pan not be hot enough; hopefully the timing should work out

Weekly Menu February 10-16

*Dustin out of town

• Waffles (Saturday brunch)
• Fried rice with roasted broccoli and carrots
• Chicken and dumplings (Kind of this but not really)
• Roasted Tomato and Carbonara Pasta

Waffles

Easy Waffles
adapted from The Faux Martha to be one bowl and easier to follow

1 cup milk
1/2 cup cream
5 tablespoons butter

1 egg
1 egg yolk
1/2 teaspoon vanilla

1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder

1. Combine the milk, cream, and diced butter in 4 cup measuring cup. Microwave for 1 minute. Stir to combine. Microwave for 30 more seconds if butter isn't melted.
2. Add egg, yolk, and vanilla to milk mixture. 
3. Add flour, sugar, salt, and baking powder to measuring cup. Stir with fork until combined; mixture will be lumpy.
4. Heat waffle iron to as high as it will go.
5. Use 2 2 tablespoon scoops to fill each quarter of the waffle iron (will vary based on waffle irons).
6. Cook until browned on the edges. Let waffle iron reheat before cooking second batch.
7. Makes 7 waffles on our waffle maker

Weekly Menu February 3-9

Buffalo Chicken with Macaroni and Cheese and Salad

Ground Turkey Burritos/Tacos

Chicken Pesto Sandwiches

Burgers

Weekly Menu January to February 1

Lemon Rosemary Spatchcocked Chicken

Meatloaf balls

French Toast

Chicken Pesto Sandwiches

Spicy Italian Pesto Soup

Lunch
Chicken Salad

Weekly Menu January 20, 2019

• Fried Rice (pushed from last week)
• Broccoli Cheddar Soup with bread
• https://smittenkitchen.com/2015/09/broccoli-cheddar-soup/ 
• Buffalo Chicken (again)
• French Toast with pepper bacon

Weekly Menu January 13, 2019

• Fried Rice
• Red Wine Braised Beef
• Buffalo Chicken
• Waffles