Lake Lure Cottage Kitchen

Maple-Mustard Glazed Chicken

2012-01-28T08:15:00.000-08:00

I have tried very hard not to sound the January "diet" drum on this blog. But "ta dum", it has been happening. One of us has been doing a better job than the other, but we both have been more conscious of what we are putting in our mouths. My way to lose weight is portion control. I keep eating most all of the foods I always eat, but just less of them. Sweets are limited but not eliminated. I feel like we eat a pretty healthy diet anyway, so just cutting down a bit is my solution. Also I have added a weekly weigh-in at Weight Watchers. That is all of the motivation I need. And a five pound weight loss, so far, is my reward.

This recipe for maple-mustard glazed chicken was in the latest issue of Cooking Light. Everyone gets tired of skinless, boneless chicken breasts when you are on a diet. This issue of the magazine is dedicated to 25 healthy chicken dinners and there are several great recipes that improve the ho-hum chicken breast. I chose to make this recipe because I love the ingredients. Stone-ground mustard, pure maple syrup, lots of garlic and chicken broth combine to make a beautiful glaze. What could be more beautiful?

MAPLE-MUSTARD GLAZED CHICKEN

2 teaspoons olive oil
4 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
1/4 cup chicken broth
1/4 cup maple syrup
2 teaspoons fresh thyme
2 garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon stone-ground mustard

Preheat oven to 400 degrees F.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; saute 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400 degrees F. for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Spoon sauce over chicken and serve.

Printable recipe

A Quality Meal on the Run

2012-01-25T06:07:00.000-08:00

Just because you are busy doesn't mean you have to settle for take-out when it comes to dinner. All it takes is a little planning and a well stocked pantry.

I feel like I am channeling The Pioneer Woman right now. Her latest episode on The Food Network had to do with just this subject. She has good reason to keep a stocked pantry after all. If you lived on a cattle ranch in the middle of nowhere, you would do the same. But even if you have a Whole Foods and a Costco in the next block, having a pantry stocked with quality ingredients is worth your while.

My nearest Costco is 50 miles away. My friend Maxine and I just made a run there earlier this week. I came home with a huge hunk of Parmigiano Reggiano at half the price of what is available in my local store. I found a 12 ounce package of Speck, that wonderful smoked prosciutto from Italy that is so good in Spaghetti Carbonara. It will keep well in the refrigerator for months. From Whole Foods I buy artisanal dried pastas and quality jarred marinara sauce. I also like to keep jarred pesto sauce and sweet pickled peppers. The pesto sauce adds a bright note to pasta dishes and the pickled peppers look pretty and add a piquant flavor to many dishes. See how Sam of My Carolina Kitchen used them in this recipe. Her Chicken Scarpariello is outstanding.

I was running late yesterday. Knowing what I had in the pantry, I stopped at the grocery store and picked up some hot chicken sausage and breezed through the express lane. Dinner was on the table within the hour and it was a very good meal. What went into it made all of the difference.

CHICKEN SAUSAGE PASTA

1 lb good quality hot or mild chicken sausages, removed from casings
1 red or green bell pepper, sliced
1 large onion, sliced
2 cloves of garlic, minced
1/2 cup dry white wine
1 cup good quality marinara sauce
3 heaping tablespoons pesto sauce
8 to 10 pickled small sweet peppers, halved
1 cup shredded Parmigiano Reggiano, more for garnishing

8 ounces Organic Strozzapreti pasta or penne pasta of your choice
Salt to taste
1/2 cup pasta water

In a large skillet over medium high heat saute chicken sausage, breaking up big pieces. Add peppers, onion and garlic and saute until peppers have softened. Add wine to skillet and scrape pan to loosen the browned bits. Add marinara sauce, pesto and pickled peppers to dish. Reduce heat to low and simmer while you cook the pasta.

Bring a large pot of water to a boil. Add at least a tablespoon of salt. Cook the pasta according to package directions. When done, scope out some of the pasta water and then drain the pasta. Add it to the skillet with the sauce. Add the shredded Parmigiano and stir to combine. Add some pasta water if the mixture is dry. Turn pasta onto a serving plate and serve garnished with more cheese.

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Helpful Hints from My Cottage Kitchen 2

2012-01-21T14:52:00.000-08:00

I started writing a periodic blog post called "Helpful Hints from my Cottage Kitchen" back in April of last year. Here is the post where I wrote about one of my favorite pans. Since that time, I have neglected the project but haven't forgotten about it. While we were in Charleston for the New Years Holiday, we girls spent one day shopping in the historic downtown area. Across the street from the place we had lunch ( High Cotton) was a wonderful cooking store called Charleston Cooks! They had so many unique gadgets that we all came home with something. Jackie got a butter keeper. It keeps butter at room temperature in a sealed container on your counter. I have one and it is so nice to always have room temperature butter to spread on toast or bread. Barbara got a salt pig. Again something I already have. Kosher salt in a protected porcelain "thingy" right at your fingertips. This is what I got.

Sometimes when I prebake a pie crust before I add the filling, the fluted edges get too brown when the pie goes back into the oven with the filling. All of the self-help cooking manuals tell you to cover the crust with pieces of aluminum foil. I'm sorry, but that just doesn't work for me. It is too clumsy and hard to get the aluminum foil around the edges of the dish. These silicone pie shields are genius! They fit just right, even over highly fluted edges. The package includes 5 pieces. I only needed 4 for a standard 9" pie, but if you have a 12" pie dish you are covered. This was worth the $8.00 I had to pay for it.

The pie shields are great. I made this quiche recently and realized that the edges were browning too quickly. I plopped the silicone shields on it and all was well. Here is the source for them from Charleston Cooks! But I am sure you could also find them on Amazon. I hope you find this helpful. I know it has made me very happy. But then it doesn't take much to make me happy. My husband is grateful.

Spicy Spinach and Artichoke Dip

2012-01-18T04:35:00.000-08:00

Don't you just want to dip your chips into this cheesy concoction? I have made this twice during the holidays. The original recipe came from the Tabasco website. My DIL Kristen introduced it to me and I have been making it for large get-togethers ever since. There is lots of cheese in it but somehow the spinach and artichokes make it seem healthier. At least that's what I tell myself.

It is a simple appetizer to prepare if you remember to thaw the frozen spinach ahead of time. Also be sure to squeeze the spinach like you really mean it until there is little moisture left in it. Everything is cooked together in a large skillet and then transferred to a baking dish to bubble and brown in the oven.

This would be perfect for a Super Bowl party. As much as I love guacamole and hummus, it is comforting to have a dip that is hot out of the oven. I think you will agree.

SPICY SPINACH AND ARTICHOKE DIP

1 stick of butter
1 large onion, chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and well drained
1 (14-oz) can artichoke hearts, drained and chopped (not marinated)
1 (8-oz) pkg. cream cheese
1 (8-oz) carton sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 tablespoons Tabasco pepper sauce (or to taste)
Salt to taste
Garnish with a finely chopped tomato or a sprinkling of paprika

Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco pepper sauce and salt.

Stir until well blended and heated through. Pour mixture into a 1/2-quart casserole dish and top with remaining Monterey Jack and Parmesan cheeses. Bake in a 350 F oven until cheese starts to brown, about 10 minutes. Serve with pita bread or tortilla chips. Garnish with chopped tomato or paprika.

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Pork and Wild Rice Soup

2012-01-16T04:39:00.000-08:00

Making soup is a creative outlet. I like to experiment with combining ingredients. Making soup is also forgiving of mistakes. Even if you screw up, it still tastes good. But in this case there were no screw ups. I started with a recipe from Cooking Light magazine and adapted it. I had some boneless pork chops in the freezer and had just been to the supermarket where I found a quick cooking wild rice medley from a company called Canoe. Their website is interesting and the name Canoe came about because wild rice was first harvested from canoes. The wild rice medley has bits of dried red peppers, carrots, celery, onion and parsley in it but no pesky preservatives or additives.

I love combining black beans and greens together in a soup. Kale is one of my favorites and it adds great nutrients and color. The recipe called for two serrano chilies and lime juice which added a kick and a refreshing bite.

Have you noticed the great variety of tortillas in the market lately? Mission has just come out with with an artisan tortilla with flaxseed and blue corn. It has lots of Omega 3s and is high in fiber. I topped the soup with these tortilla strips which I toasted in the oven. You can also top the soup with sliced avocado and sour cream. Anyway you do it, you can't go wrong with this great combination.

PORK AND WILD RICE SOUP

2 tablespoons olive oil, divided
1 pound pork loin, trimmed and cut into 1/2 inch pieces
1/3 cup quick cooking wild rice medley
1 medium onion, finely chopped
3 cloves minced garlic
2 serrano chiles, seeded and minced
1 1/2 cups of water
1 teaspoon dried oregano
1/2 teaspoon cumin
1 (32-ounce) carton fat-free, lower-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
3 cups kale, washed, stems removed and chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Salt and Pepper to taste

Toasted tortilla strips, avocado and/or sour cream for garnish

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.

Heat remaining 1 tablespoon oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic and chiles; saute 3 minutes or until onion is tender. Add pork, water oregano, brogh and beans; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Stir in kale, cilantro, lime juice, salt and pepper and simmer gently until kale is wilted, about 2 minutes. Top each serving with garnishes of choice. Serves 6.

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Orange and Olive Oil Cake

2012-01-10T05:05:00.000-08:00

I have a list of Pins on Pinterest that I would love to get through this year. If you haven't been to that website you really should give it a look. The whole idea is that you can create pin boards of images that you have seen on the web and go back to your pin boards anytime that you would like. I have pin boards for home design ideas, Holiday ideas and of course Recipes to Try. This recipe appeared on Pinterest not too long ago and the idea of a refreshing orange studded cake (or sweet bread) really appealed to me. The use of olive oil instead of butter sounded like a healthy alternative also.

The original recipe came from Smitten Kitchen. Deb used blood oranges in the recipe. The recipe that appeared on Pinterest came from Small Kitchen College started by the gals at Big Girls Small Kitchen fame. I adapted the recipe from their recipe. But the concept is simple and delicious. The batter is flavored with orange zest, orange juice and orange chunks. The fat is olive oil instead of butter. I was lucky enough to have some leftover O Olive Oil Blood Orange oil to use from the contest I was in recently. By the way, I did not win in case you are wondering. The recipe calls for 2/3 cups of olive oil. I had about 1/3 cup of the flavored oil and used 1/3 cup of regular olive oil.

The cake was moist and delicious with an appealing orange flavor. You can serve it as is for breakfast or topped with fruit and whipped cream for dessert. I had it mixed up and in the oven before I walked the dog this morning What a treat is was to come home to the lovely smells emanating from my oven.

One Pin off of my list! I would do better if I didn't keep finding more pins to add.

ORANGE AND OLIVE OIL CAKE

Butter for greasing pan
2 oranges
1 cup sugar
1/2 cup plain yogurt ( I used sour cream )
3 large eggs
2/3 cup extra virgin olive oil
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees F. and grease a loaf pan.

In a large bowl, add the zest of 2 oranges, sugar, eggs, yogurt or sour cream and olive oil. Squeeze in the juice of 1 orange. Cut another peeled orange into 1/4 inch cubes and add to the bowl. Mix well. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the wet and dry ingredients together and stir well. Pour the batter into the greased pan. Bake for approx. 50 minutes or until a toothpick comes out clean.

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Spiced Beef Corn Bread Cobbler

2012-01-05T16:02:00.000-08:00

Plans do not always work out the way we would like. I was hoping to have a new blog design finished this week, but jumping from Blogger to Word Press is taking some time. Added to that, my Son and I are working long distance on the technicalities. When all of the kinks are worked out, I will launch The new Lake Lure Cottage Kitchen website with a giveaway. I'm just not sure when it will happen.

Added to that, I have jumped from a lovely holiday into a dentist's chair. Life is kind of uncomfortable right now. For the next few days soft foods are in order. I am thinking that I will get out my Cuisinart hand blender and make some tasty smooth soups.

But for those of you who would like a little substance to your meal, this spiced beef corn bread cobbler is an easy, flavorful casserole. I adapted the recipe from Gourmet Magazine. I still miss that magazine and, over the years, have found so many great recipes in it's pages. "Think of this dish as a sloppy joe with a corn bread and Cheddar crust" according to the introduction to the recipe. It has spiced elements from cinnamon, cayenne, allspice and ginger and soothing elements from the corn bread and cheddar. To me it is comfort food with a twist.

2012 will be a special year for us. Last year we fulfilled one of David's wishes to travel to Alaska; he on his motorcycle, and me flying in to meet him. This year we will fulfill my dream of traveling to Paris and Provence. We leave for Paris on June 9th. I decided that I did not want to stay in a hotel, so after a lengthy search on HomeAway and VRBO, I found an apartment in the 7th Arrondissiment near the Eiffel Tower and around the corner from the Rue Cler. Here is the website if you are interested in a future trip. The owners are American and have outfitted the apartment to familiar standards.

After a week in Paris we will take the Fast Train to Provence. We have found an apartment in the market town of L'Isle Sur La Sorgue. Every Sunday they host one of the best Antique Markets in Provence. We will rent a car after leaving the train so that we can explore many Provencal villages and towns.

The kitchen in Provence looks so inviting. I can hardly wait to shop the markets and cook in this lovely space. Here is the website.

We originally planned to return home after a week in Provence, but if you recall, we met a wonderful French couple on our motorcycle trip last year. They were on a year long motorcycle trip through Canada, America and South America. They stopped and spent a few days with us in Lake Lure. Read about it here. They have invited us to stay in their second home in The Loire Valley for a few days. So after leaving Provence, we will drive back North to spend time with them and then fly home from Paris. In the meantime we are listening to French CD's and trying to get our mouths around the language.

I hope you enjoy this simple casserole. I also hope that I will be up to cooking more interesting things than "thin gruel" this weekend.

SPICED BEEF CORN BREAD COBBLER

1 medium onion, chopped
4 tablespoons, vegetable oil
2 garlic cloves, finely chopped
1 lb ground beef chuck
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1 (14 to 15 oz) can diced fire roasted tomatoes in juice
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 large egg
2 oz coarsely grated sharp Cheddar (about 1/2 cup plus 2 tablespoons)

Put oven rack in middle position and preheat oven to 400 degrees F. Lightly oil a 9 1/2 inch pie plate.

Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. (I drained off fat at this point). Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.

While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.

Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat ( if not already discaded) from juices if desired, then pour juices over beef in pie plate.

Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.

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Holiday Happenings

2012-01-03T11:15:00.000-08:00

It has been a season full of love, laughter and awesome food. We returned home yesterday and I have had little time to unpack, let alone cook, so I am offering you a pictorial review of our holiday. Hope your holiday was as happy an occasion as ours was.

For our Christmas Eve dinner Kristen made Ina Garten's Short Ribs. The casserole was assembled with lots of root vegetables.

The short ribs were roasted to brown and then added to the casserole.

Cam Man, looking "oh so cool" and Gampy waiting for dinner.

Rachel and the neighbor kids toasting the holiday with sparkling grape juice.

Gampy reading Rachel a Christmas Eve bedtime story. What makes it special is that it is one that Gampy wrote himself. It is called Rachel and the Wizard of Lake Lure.

Michael and Kristen on Christmas day at the family celebration at her sister's home.

Uncle Jeff's 19 hour smoked brisket. This is just a small portion of the 11 pound roast. Just look at that beautiful smoke ring. It was unbelieveably delicious.

We spent the New Years weekend in Charleston with our good friends. On Friday night Johnny and Karen made a low country boil with shrimp, sausages, potatoes and corn.

We had mussels on the side.

Johnny also brought the appetizers. With that grin he could do a commercial for Cheez-Its.

For New Years Eve we did steaks and baked potatoes.

Barbara made a delicious salad.

The cooks wish all of you a HAPPY NEW YEAR!

Cajun Shrimp Stew

2011-12-29T05:31:00.000-08:00

Here is an easy shrimp dish with a New Orleans slant. We have been traveling so much this holiday season that I have found easy meals, while we are home, the only option. We got back to Florida yesterday and are heading to Charleston for New Years with our friends tomorrow.

Enjoy the New Year's celebrations and I will see you back here in 2012. My blog's 4th anniversary is approaching and I will be having a giveaway and hopefully a new look.

CAJUN SHRIMP STEW (Gourmet Magazine)

2 tablespoons vegetale oil
1/4 cup all-purpose flour
1 medium onion, chopped
1 small celery rib, finely chopped
1/2 cup finely chopped geen bell pepper
1 cup bottled clam juice (8 fl oz)
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon cayenne
1 1/4 lb peeled and deveined large shrimp
1/3 cup thinly sliced scallion greens

Accompaniment: White Rice

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.

Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes. Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes. Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 mintues. Stir in scallion greens and salt to taste.

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Merry Christmas

2011-12-23T08:34:00.000-08:00

From our family to yours. Our Christmas card was designed by Kristen's stationery company, The Green Kangaroo. Photographs by Azul Photography. See you after the holidays. Hopefully I will have a new blog design to share with you.

Margarita-Braised Chicken Thighs

2011-12-21T04:13:00.000-08:00

This is going to be just a quick post. We are with our family in North Carolina getting ready for Christmas. We took Rachel to a huge Mall today. Santa was there, but she chose not to sit on his lap or talk to him. She said he already knew what she wanted . . . . I love the mind of a five year old.

This chicken is easy and delicious. It was one of the quick meals I prepared before we left Florida. The tropical fruit, lime juice, tequilla and orange juice give it a festive air. Enjoy the holidays.

MARGARITA-BRAISED CHICKEN THIGHS

1/2 cup flour
1 tablespoon paprika
2 teaspoon garlic powder
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1 tablespoon olive oil
Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
1/2 cup dried tropical fruit
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced

Preheat oven to 400 degrees F.

Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to pan; cook 3 minutes. Add garlic,and saute 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at HIGH 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400 degrees F. for 20 minutes or until chicken is done.

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Cardamom Pork Roast with Apples and Figs

2011-12-15T14:20:00.000-08:00

The holidays are upon us whether we are ready or not. This is the first year in a long time that I have remained calm and accepting of all of the myriad tasks left to do. We will be traveling back to North Carolina to spend Christmas with our family and enjoy the joy of Christmas through children's eyes. We have not put up a tree. Only wreaths adorn our front door. I have not made cookies and most of my shopping has been done online. I am taking the Peace and Joy of the season to heart.

But you can't expect me to totally ignore the wonderful food possibilities for a Christmas meal. Dried fruits, whether used in fruitcakes or figgy pudding, are a part of the season. Pair them with a beautiful pork roast and you have the star of the show for your holiday table.

This simple pork roast is so festive and delicious that I plan to make it every year. There are a few ingredients that you may not have on hand, but they are worth purchasing. Cardamom is not a spice that was in my spice cabinet. When I saw the price of it, I almost turned away, but being the curious cook that I am, I went ahead and bought it. Cardamom is an Indian spice with a strong flavor. Very little is needed to impart it's distinct spicy notes. It is used in many Indian desserts and is an important ingredient in the Finnish sweet bread, Pulla. I have seen recipes for cardamom sugar cookies online and think I will make them, just because I can. Pear nectar is another important ingredient in this recipe. Because the pork and dried apples and figs are seasoned with spices like cinnamon and cardamom, a fruity liquid makes perfect sense. Add port and cream to the finishing sauce and you have a dish that just screams CELEBRATION.

Give this a try. I will be back next week from North Carolina with more holiday cheer.

CARDAMOM PORK ROAST WITH APPLES AND FIGS (Cooking Light)

Roast:
3 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground fennel
1 (3-pound) pork loin, trimmed
Cooking spray
2 cups dried figs, halved lengthwise
2 cups dried apples
1/4 cup minced crystallized ginger
3/4 cup pear nectar
1 (14 ounce) can low sodium chicken broth

Sauce:
1/2 cup pear nectar
1/2 cup port
2 tablespoons currant jelly
1/4 cup heavy cream

Preheat oven to 400 degrees F.

To prepare roast, combine first 9 ingredients in a small bowl. Rub mixture over surface of roast; place in a shallow roasting pan coated with cooking spray.

Place figs, apples, and crystallized ginger around roast. Pour 3/4 cup nectar and broth over fruit. Bake at 400 degrees F. for 1 hour and 10 minutes or until meat thermometer registers 160 degrees F., stirring fruit frequently. Remove from oven; place roast on a carving board, and place fruit in a bowl using a slotted spoon.

To prepare sauce, pour any pan juices into a sauce pan. Add 1/2 cup pear nectar, port, and jelly; bring to a boil. Cook 4 minutes or until thick enough to lightly coat back of a spoon. Stir in heavy cream; simmer 2 minutes or until sauce has thickened, stirring occasionally.

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Albondigas Soup

2011-12-12T03:39:00.000-08:00

I have been on a quest for new soup ideas this Fall and Winter. I did a Spanish Cocido here and a Tortilla Soup here. Now I have tried an Albondigas soup. It is a Mexican meatball soup. Albondigas means meatballs in Spanish. The meatballs can be made from ground beef alone, a combination of ground beef and chorizo sausage, or in this case, ground beef and ground pork. They have cooked rice and bread in them to stretch the portions. According to some sources fresh mint is a necessary flavor in the soup. The broth is made from chicken stock flavored with vegetables such as carrots, onions, zucchini and tomatoes. It is a very satisfying combination.

Speaking of vegetables, I am so happy to be in Florida right now. I went to the Flagler Beach Farmers' Market last Friday. Here are some of the images.

Colorful Peppers.

Local Farmers.

Red Bell Peppers priced at 2 for $1.00. I spent $10.00 total and came home with 2 peppers, 5 ears of corn, 1 head of lettuce, 1 pound of green beans, an acorn squash, 3 tomatoes, 2 zucchinis, 5 limes and 2 lemons.

You can add any vegetables that you have to this soup, but in this case, I followed the recipe from My Recipes for Grandma Salazar's Albondigas Soup. My fennel breadsticks went very well with it.

ALBONDIGAS SOUP

1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 1/4 cup white bread crumbed
1/2 cup minced fresh cilantro, divided
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/4 tespoon salt
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites (or 1 whole egg)
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (or canned tomatoes, chopped)
4 cups low-sodium chicken broth ( I used more )
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Pour water over rice, and let stand 20 minutes. Drain.

Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.

Place bread in a food processor; pulse until couarse crumbs form. Measure out 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, oregano, and next 5 ingredients, stirring well. Shape mixture into 29 (1 inch) meatballs. Chill 20 minutes.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender. Stir in tomato and broth, bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with cilantro.

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Fennel Breadsticks

2011-12-09T05:04:00.000-08:00

I have gotten out of the habit of baking bread. I'm not sure why. It has always been such a satisfying experience. It could be because we have stopped eating bread at meals and seldom reach for the bread basket in restaurants. But every once in a while, when soup is on the menu for dinner, there is nothing better than good bread to dip in the broth and savor along with the contents of the bowl. The key words here are "good bread".

I ran across this recipe in a Cooking Light Cookbook the other day and loved the idea of twisted breadsticks. The yeast dough was enhanced with cornmeal and was easy to handle. After the first rise the dough is divided into 24 pieces and rolled into ropes.

The ropes are twisted together in twos forming 12 breadsticks. These are left to rise for a half an hour and then the breadsticks are brushed with egg and sprinkled with fennel and coarse salt and baked.

One for the cook!

I loved this recipe and plan on making the breadsticks again during the holidays. The fennel and salt enhanced the flavor so much and would make them a great accompaniment to many Italian dishes. As a matter of fact they will go well with our traditional New Years Day dinner with friends. I will have to take the recipe with me to our rental house in Charleston. The same four couples always get together at New Years. I hosted it one year and wrote about it here. I think everyone will enjoy these. I hope you will too.

TWISTED FENNEL AND COARSE SALT BREADSTICKS

1 tablespoon sugar
1 package dry yeast
1 cup plus 2 tablespoons warm fat-free milk (100 to 110 degrees F)
3 tablespoons olive oil
2 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
Cooking spray
1 tablespoon water
1 egg white, lightly beaten
1 tablespoon fennel seeds
1 teaspoon kosher salt

Dissolve sugar and yeast in warm milk in a bowl, let stand 5 minutes. Stir in olive oil.

Lightly spoon flour into dry measuring cups, level with a knife. Combine 2 1/2 cups flour, cornmeal, and 3/4 teaspoon salt in a large bowl. Add yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Line 2 baking sheets with parchment paper. Punch dough down, turn out onto a lightly floured surface. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining portions to prevent drying), shape each portion into a 9-inch rope. Twist two ropes together; pinch ends to seal. Place on prepared baking sheets. Repeat with remaining dough. Cover dough, and let rise 30 minutes or until doubled in size.

Preheat oven to 425 degrees F.

Combine water and egg white in a small bowl. Combine fennel seeds and kosher salt in another bowl. Brush breadsticks with egg white mixture, and sprinkle evenly with fennel seed mixture. Bake at 425 degrees F. for 15 minutes or until puffed and lightly golden. WATCH CAREFULLY. MINE WERE DONE IN 10 MINUTES. Cool on a wire rack before serving. Yield: 12 servings.

Printable recipe

Onion and Bacon Tart

2011-12-05T11:48:00.000-08:00

This is a recipe that has been in my folder for a long time. Unfortunately I did not write down the source. I have found that it is a great recipe for a simple supper after Christmas shopping or on an appetizer table for the holidays. You can make your own pizza crust or if you need one quickly, you can buy one of the crusts in a tube.

I love the sauteed onions and bacon on it. Instead of a tomato sauce and cheeses it has a custard made from sour cream and an egg. It is subtly seasoned with nutmeg and caraway seeds. Perfect for this time of year.

ONION AND BACON TART

8 slices Bacon, Chopped
5 cups onions, sliced
1 large egg
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1 13.8 ounce tube refrig. pizza dough or your own home made pizza dough
1/4 teaspoon caraway seeds

Preheat oven to 375 degrees. F. Saute bacon in heavy large skillet over medium-high heat until crisp. Remove to paper towels to drain. Remove all but 1 tablespoon bacon drippings from skillet. Add onions and saute over medium heat until onions are very tender, about 20 minutes. Cool.

Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture and most of bacon.

Roll pizza dough out on lightly floured surface to 13 x 10 inch rectangle or into a circle to fit pizza pan. Transfer dough to baking sheet. Spread onion mixture over dough, leaving 1/2 inch plain border around edges. Add remaining bacon and sprinkle with carasay seeds.

Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

There is still time to vote in the eRecipeCards contest. I am currently in 3rd place and I could really use your vote. Just go over to the website and register. Then go to the home page and follow the links to the O Olive Oil Contest. Thanks everybody.

Printable Recipe

O OLIVE OIL and eRecipeCards Have Joined Forces For a Contest

2011-12-01T01:27:00.000-08:00

The theme of this post is "Pairings". A company with a unique product and a food website with lots of followers have paired together to showcase a product that is also a pairing of another kind. I am a blue ribbon blogger at a website called eRecipeCards. eRecipeCards is the brainchild website of a fellow blogger. Dave has created a food community in cyberspace. It is a place to share; a place to post favorite recipes, and a place to discover favorite recipes like we do among our own circle of friends and family. Recently, eRecipeCards has paired with a company called O Olive Oil to sponsor a contest utilizing their flavorful oils and vinegars. I am one of eight bloggers chosen to submit recipes to the contest. But before the recipe post, a little background on the company is called for.

We can all relate to the first time we tasted an extraordinary food pairing; balsamic vinegar with goat cheese and walnuts, chicken in riesling with fresh tarragon, pork with prunes and Armagnac. There are some pairings that just work and make us say "Oh yes!" Flavor combinations like these, that play off of each other while still showcasing each component, are to be savored and repeated.

image curtesy of italynet.it

While living in Italy, Greg and Marta Hinson spent some time in Abruzzese. While there in the bucolic countryside, they came across an olive mill where native olives and lemons were being pressed together to produce a citrus flavored olive oil beyond compare. It was a revelation I am sure.

Image curtesy of Aaron's farm.com

The Hinsons returned to California with the citrusy olive oil foremost in their memory of Abruzzese. It was definitely an experience to be repeated and the Hinsons began the company called O OLIVE OIL. Northern California is replete with Mission olive groves and citrus orchards. Today, O OLIVE OIL gathers California Mission olives and citrus from small organic farms and presses them together in a state of the art olive press. Each batch is timed to the season of ripeness. December is press time. Whole lemons, oranges, grapefruits and limes are crushed in the press with the olives. The result is that extraordinary pairing that knocks your socks off; a pure mellow olive oil with the tart freshness of citrus.

Not to rest on their laurels, in 1997 O OLIVE OIL added a line of vinegars to their offerings. Relying on wines from the Napa Valley, they barrel-age the wines in a time-honored tradition. A natural vinegar culture is added to the wines in the wooden barrels and left to develop slowly - no rush, no artificial infusions. It can take up to four years for the vinegar to be ready. The resulting vinegar is full-bodied and lusciously sweet.

O OLIVE OIL sent each of us the olive oil and vinegar of our choice to use in developing our recipes. I chose the Blood Orange Olive Oil and the Porto Vinegar. Before beginning work on a recipe, a taste test was in order.

Upon tasting the Blood Orange Olive oil, I immediately understood the symbiosis between citrus and olives. The oil has a rich orange color and is syrupy and mellow. The tang of the blood oranges with hints of raspberry balanced the richness of the oil and I would have been happy dipping my bread in it all evening. Even my husband, whose taste buds have gone to sleep because of a terrible head cold, said "I can actually taste the oranges!"

The Porto Vinegar, made from Napa Carbernet grapes, is dark in color which immediately put me in mind of a balsamic vinegar. I expected that sweet rich taste that is characteristic of a good balsamic, which was there, but there was a difference. In a side by side test of Porto Vinegar and a balsamic vinegar from Modena, Porto vinegar had a brighter taste. There was a musky taste to the Modena vinegar that was too cloying. The Porto vinegar had a sweet and tangy punch with just a hint of smokiness, I look forward to using it in many of my recipes.

I know I'm waxing poetic about O OLIVE OIL, but it's because I'm a huge fan of their products.   In a world where most of our food is mass produced, a company run by foodies who care about the integrity of their ingredients will always get my vote. But producing quality food is not inexpensive. I have said it before on my blog,  I would much rather pay more for an organic free-range chicken than buy a mass-produced bird for 59 cents a pound. If you agree with me and appreciate companies who are trying to produce healthy options,click this like button for O OLIVE OIL.

Likes on Facebook mean a lot to companies and get them strong recognition in the food industry.    In addition, O OLIVE OIL is offering a 20% discount on all of their products through December. Free Shipping is available on orders over $60.00 (after discount). Just use the special code established just for us when you check out. The code is e-recipecards. Go to their website for a list of all of their oils and vinegars. But if you do nothing else, at least like them. They deserve it.

A special thanks to eRecipeCards for sponsoring this contest.  The Web Maestro of the site understands what it is to be a blogger. Have you ever been rejected by FoodGawker? I have ....on many occasions. But I have never been rejected by eRecipeCards.  Dave's website is inclusive and encouraging to both new bloggers and veterans alike. He wants nothing more than success for all bloggers. What a great site with thousands of recipes for all of us to enjoy.

After much thought and many ideas, I have come up with a recipe that I feel showcases the uniqueness of the O OLIVE OIL Blood Orange Oil and the Porto Vinegar. I hope you agree.

Pork Tenderloin with Blood Orange Sauce and Sweet Potato Salsa

2011-12-01T01:26:00.000-08:00

Entering a recipe contest is so exciting. eRecipeCards has challenged eight of us to come up with a winning recipe using products from O OLIVE OIL. I received my box of Blood Orange Olive Oil and O Porto Vinegar a few weeks ago. I have seasoned cornish hens with the oil and vinegar, I have added them to green beans wrapped in bacon, and dressed salad greens with them. This combo of olive oil and vinegar could be the secret ingredient that makes so many of your recipes outstanding. Many restaurants are now using O's olive oils and vinegars as finishing touches to their dishes. There are so many possibilities for their use, and I am thrilled to be a part of this contest. The hardest part has been settling on a recipe to share for the contest.

If you have been following my blog you know that I love seasonal ingredients. The sweet potatoes in the market right now are near perfection. Oranges and sweet potatoes go well together. But I was looking for a dish with a little spice. The Porto Vinegar has a slightly smoky taste which marries well with spices like cumin and chili powder. So I roasted cubed sweet potatoes tossed with blood orange oil, porto vinegar, and the spices. I made a salsa with the roasted potatoes by adding tomatoes, orange segments, jalapenos, scallions, and cilantro. A vinaigrette of orange juice combined with the orange oil and vinegar was the finsihing touch.

One of my favorite meats is pork tenderloin. It is mild in taste and marries well with other flavors. It is a perfect complement to the sweet potatoes and the oil and vinegar. A simple spice rub was added to the tenderloins and they were browned and roasted in the oven for a short time. I made an orange sauce to drizzle over the finished dish. Served with the sweet potato salsa it is an awesome combination with a little kick. What could be prettier or more colorful going into the holiday season?

PORK TENDERLOINS WITH BLOOD ORANGE SAUCE

2 12 ounce pork tenderlions, trimmed of white membranes and fat
1 tablespoon olive oil
1/2 cup white wine

Spice Rub:
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Sauce:
1 cup of freshly squeezed blood orange juice or orange juice
2 tablespoons O OLIVE OIL Blood Orange Olive Oil
1 tablespoon O OLIVE OIL Porto Vinegar
2 tablespoons honey
1 teaspoon reserved spice rub
1/4 teaspoon Kosher salt
1 tablespoon cornstarch
1 tablespoon water

Mix spice rub ingredients together. Rub all but 1 teaspoon of the spices on the trimmed pork tenderloins. Place the tenderloins in a glass dish that will hold them. Cover and marinate in the refrigerator for at least two hours.

Preheat oven to 350 degrees F. Remove tenderloins from the refrigerator. Heat 1 tablespoon of oil in an iron skillet or large frying pan. Add the tenderloins and brown on all sides. Pour wine into skillet and cook briefly. Cover pan and place in oven and roast pork for 20 to 30 minutes.

In the meantime, heat the orange juice, Blood Orange Oilve Oil and Porto Vinegar together in a small saucepan. Add the honey and the 1 teaspoon of reserved spice rub and cook over low heat until everything is combined. Salt if needed.

Combine the cornstarch and water to create a slurry. Add it to the orange sauce and cook stirring constantly until the sauce thinckens slightly and becomes glossy. Reserve.

Remove tenderloins from oven and place on a cutting board. Let rest covered for 10 minutes. Slice and serve with sauce and salsa.

SWEET POTATO SALSA

4 medium sweet potatoes, peeled and cubed
4 tablespoons O OLIVE OIL Blood Orange Oil, divided
1 tablespoons extra virgin olive oil
1 1/2 tablespoons O OLIVE OIL Porto Vinegar, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and Pepper to taste
1 to 2 jalapeno peppers, seeds and membranes removed and chopped fine
1 red bell pepper, chopped
14 grape tomatoes, halved
3 scallions, chopped
1 orange, sectioned
Zest of 1 orange
1 orange, juiced (about 1/3 cup)
Chopped cilantro for garnish

Preheat oven to 375 degrees F. Place cubed sweet potatoes on a rimmed baking sheet. Drizzle with 3 tablespoons of Blood Orange oil and 1 tablespoons of extra virgin olive oil. Drizzle with 1 tablespoons of Porto Vinegar. Toss together to coat well. Sprinkle with spices and salt and pepper and toss again. Roast in oven for 30 to 45 minutes, tossing occasionally until sweet potatoes are tender and beginning to brown. Remove to a large bowl.

Add all of the chopped fruit and vegetables and the orange zest and stir to combine.

Mix the orange juice with the remaining 1 tablespoon of Blood Orange Oil and the remaining 1/2 tablespoon of Porto Vinegar. Pour over the salsa. Sprinkle with cilantro and additional salt and pepper if needed. Stir to combine. Serve warm or at room temperature.

Now it is your turn to vote. Do you think I have a winning recipe? I hope so. I know I will have stiff competition. These ladies are the best. I would appreciate your support. Just go to the eRecipeCards home page and follow the links to the search recipes page. Enter OOLIVEOIL in the search box. This will take you to the list of competitors. Add my pork tenderloin recipe to your recipe box. Also add my taste testing recipe. You do need to be a registered member of eRecipeCards. If you are not a registered member, it is easy to join and there are no requirements other than filling out the registration form. eRecipeCards is a great resource. Dave has provided bloggers and non bloggers alike with a site where good food and terrific recipes abound.

Printable Recipe Sweet Potato Salsa

Printable Recipe Pork Tenderloin with Blood Orange Sauce

Mahogany Cornish Hens

2011-11-26T07:34:00.000-08:00

I am calling this a mahogany Cornish hen. Because I drizzled it with honey before baking, it came out a little darker than I would have liked. But there is no denying the excellent flavor.

I did not roast a turkey this year. We spent Thanksgiving at our friends' home and my only contribution was a butternut squash casserole. We missed our family but it was interesting to view another familiy's rituals, which to be quite honest, were so much like our own. Generations, from the revered older uncle to the youngest one year old tripping over doorway steps and trying to pull knives out of the open dishwasher, were all present and accounted for. The turkey, mashed potatoes and dressing, not to mention the crockpot full of gravy were all just right. On that one day in November we are all the same. Thank you Stephanie and Bruce for a great day.

So on Friday, because I was not preoccupied with shopping, I decided I would make Cornish hens to feel a part of the Thanksgiving weekend. Black Friday shopping is not for me, but we actually did venture out to a big box store to take advantage of the sale on appliances. We ordered a new stainless steel gas stove and refrigerator. They will be delivered on December 10th. In the meantime, we have to get a propane tank and a gas line into the house. I love my gas stove in Lake Lure and look forward to replacing the electric stove here.

The Cornish hens were an experiment. I received my package of O OLIVE OIL'S blood orange olive oil and porto vinegar and have been enjoying the flavors. I will be posting my contest entry recipe on December 1st. I am one of 8 contestants in the eRecipeCards cookoff. We will be judged on our recipe, our writing style and our photography. I would appreciate your vote on December 1st.

But back to the Cornish hens. The recipe was simply a matter of drizzling spatchcocked Cornish hens with honey, olive oil and balsamic style vinegar. They were seasoned with chopped rosemary and salt and pepper and baked in a 400 degree F. oven until done. My only advice is to have a very sharp knife to remove the backbones and press down hard on the breasts to flatten the birds.

I will see you back here on Thursday. I have given my entry recipe much thought and hope it is a winner. It showcases the citrusy flavors of the olive oil and the smoky nuances of the port vinegar. Now if I just had a new camera . . . . early Christmas present maybe?

Three Dressing Casseroles for Thanksgiving

2011-11-22T05:14:00.000-08:00

I now have three dressing casseroles in my repertoire for Thanksgiving. They are all my favorites because I love dressing so much that I would not be able to choose. Take your pick. This newest dressing is one that I saw in Bon Appetit last year. It is Rosemary Bread Stuffing with Prosciutto, Fennel and Lemon. One of my favorite breads is La Brea's rosemary olive oil bread and this recipe is built around that kind of bread. How could you go wrong? Fennel is used liberally in the recipe and I love the subtle flavor that it imparts. Add prosciutto or speck to the mix and there is no doubt that it will be good. I made this last week and even David, who is not a stuffing or dressing aficionado, loved it.

ROSEMARY BREAD STUFFING WITH PROSCIUTTO, FENNEL AND LEMON (Bon Appetit)

1 14 1/2-to 16-ounce purchased rosemary-olive oil bread, cut into 1/2-inch cubes
7 tablespoons olive oil, divided
4 tablespoons butter, melted, divided
1/3 cup dry white wine
1/3 cup golden raisins
1 tablespoon fennel seeds
2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds
1 cup finely chopped shallots
1/2 teaspoon coarse kosher salt
freshly ground black pepper to taste
8 ounced thinly sliced Speck or prosciutto, coarsely chopped
1 tablespoon finely grated lemon peel
1 cup (or more) low-salt chicken broth
2 large eggs, beaten to blend

Preheat oven to 375 degrees F. Toss bread cubes, 3 tablespoons oil, and 2 tablespoons melted butter in large bowl. Spread mixture on large rimmed baking sheet. Bake until bread cubes are golden, stirring occasionally, 20 to 22 minutes. Cool.

Mix wine and raisins in small saucepan; let soak 10 minutes. Boil 2 minutes Cool.

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker, 2 to 3 minutes. Transfer fennel seeds to plate to cool. Finely grind seeds in mortar with pestle or in spice mill.

Heat 2 tablespoons butter with 3 tablespoons oil in large skillet over medium-high heat. Add fennel bulb, shallots, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper; saute until fennel is tender and shallots are pale golden, about 7 minutes. Stir in ground fennel seeds, prosciutto, lemon peel, and fennel fronds. Stir raisins into fennel mixture; cool.

Do Ahead; Bread cubes and fennel mixture can be made 1 day ahead. Store bread airtight at room temperature. Cover and refrigerate fennel mixture.

Preheat oven to 375 degrees F. Coat 13x9x2-inch glass baking dish with 1 tablespoon oil. Toss bread cubes and fennel mixture in large bowl. Add 1 cup broth and eggs; toss until moistened, adding up to 1/4 cup more broth if dry. Transfer stuffing to prepared baking dish. Cover with foil coated lightly with oil. oiled side down. Bake until stuffing is heated through, about 30 minutes. Remove foil; bake uncovered until top is crisp and golden, about 30 minutes.

Printable recipe

CORNBREAD SAUSAGE STUFFING WITH APPLES. This dressing has been a favorite for many years. It is adapted from the Silver Palate Cookbook. Cornbread, whole wheat, and sourdough bread are combined with sausage and apples. It is very flavorful. Here is the link to the recipe.

MOM'S THANKSGIVING DRESSING. This is the dressing that I grew up with. It is very basic but it is the favorite of the whole family. Every bite of it is loaded with memories. My Mother knew what she was doing. Here is the link to the recipe.

I wish all of you a very happy and memorable Thanksgiving. I am thankful for all of you.

Bacon Wrapped Green Beans

2011-11-18T09:20:00.000-08:00

We will be having a small Thanksgiving this year. We plan to spend two weeks with the family over Christmas, so a trip north for a quick Thanksgiving dinner is not in the picture. But a small Thanksgiving dinner for two doesn't have to be boring. There was the year that hubby and I were by ourselves. I bought a small turkey. He wanted to do it on the grill. I wanted it in the oven so I could make gravy. So with Solomon like judgement we decided to split it in half; half on the grill and half in the oven. Mine was best. He disagrees.

I am not sure yet what we will do with our turkey this year, but I know that this is the way I will be preparing the green beans. I ran across this recipe while on Pinterest. It has lots of pins and repins. The recipe came originally from Aubrey of Just Cook Already, a blog that I had not visited before. You might want to go on over and check out her original recipe. I did make a few changes.

This recipe is great on several levels. The flavor is wonderful. Anything wrapped in bacon is good. The sauce with butter, garlic, brown sugar and (my addition) O OLIVE OIL blood orange oil and port vinegar is scrumptious. The dish can be prepared ahead of time up to the 15 to 20 minutes needed in the oven to crisp the bacon. You can have it assembled and in the fridge the day before Thanksgiving. I also loved that it is already portioned out. If you are having twelve for Thanksgiving you can assemble twelve bundles. If you are only two . . . well, you get the picture.

BACON WRAPPED GREEN BEANS

1 lb. green beans, tips removed
5 strips of bacon
2 tablespoons butter
1 clove of garlic, minced
3 tablespoons brown sugar
1 tablespoon O OLIVE OIL blood orange oil (or zest of 1 orange and 1 tablespoon orange juice)
1 tablepoon O OLIVE OIL porto vinegar (or 1 tablespoon balsamic vinegar)

Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Cook green beans until tender. Remove beans to an ice water filled bowl. Place beans on paper towels to absorb excess water.

Heat butter in a small saucepan. Add garlic and saute for a few minutes. Add brown sugar and oil and vinegar. Stir together and cook for a few minutes. Remove from heat.

In a large saute pan, cook bacon partially to remove some of the grease. Do not brown. Remove bacon to a paper towel lined plate. It should be limp.

Assemble dish. Cut bacon slices in half. Line up approximately 8 to 10 green beans and wrap them with the half piece of bacon. Secure with a toothpick. Continue with rest of bundles and place in a 9 x 13 inch baking dish. Drizzle sauce over beans. (Can be assembled ahead of time to this point).

Place baking dish in preheated oven and bake for 15 to 20 minutes or until bacon is cooked through and beans are warmed through.

Printable recipe

Southern-Style Tuna Salad with Pickles and Eggs

2011-11-15T01:51:00.000-08:00

I brought only one cookbook with me to Florida. Admittedly I have a large collection both in Lake Lure and here, but only one book from Lake Lure spoke to me to be included in the trip South. It was Sara Foster's Fresh Every Day. I love her seasonal approach to cooking and the Southern leanings of the book. But this book is more a reflection of the new South, with twists on old Southern favorites like biscuits and cornbread. In Sara's hands they become sweet potato biscuits and cornbread panzanella.

Some things are truly Southern. Tuna salad with hard boiled eggs and sweet pickles is one of them. You can eat the tuna salad in a sandwich, but how about serving it on toasted crostini with a garnish of roasted red pepper. Sara has elevated a simple classic. Somehow it tastes a little better to me that way.

SOUTHERN -STYLE TUNA SALAD WITH PICKLES AND EGGS (adapted from Fresh Every Day)

2 6 ounce cans solid white tuna packed in water or oil (I like oil better), drained
2 large hard-boiled eggs, peeled and chopped
2 celery stalks, diced
4 small sweet pickles or 10 whole cornichons, chopped
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill or parsley leaves
Sea salt and freshly ground black pepper to taste

Combine the tuna in a medium bowl with the chopped hard-boiled eggs, celery, pickles, mayonnaise, mustard, dill, salt, and pepper and stir to mix. Cover and refrigerate for 1 hour or overnight.

Printable recipe

Now onto some exciting news for me. I entered a contest that is being offered by my blogging buddy Dave's new website eRecipeCards. He has gone from blogging his own posts on My Year on the Grill to establishing a website where all us can submit our recipes to share with everyone. I am loving eRecipeCards.com so much. It has increased the traffic on my blog and introduced me to lots of other bloggers. It is a community of cooks both old and new. I know many of you submit your recipes to the website. Dave has even started a new blog called Inspired by eRecipeCards.com where he recreates recipes from those of us who contribute to the website. He is a very supportive guy.

His first contest is being sponsored by O OLIVE OIL.

O OLIVE OIL is offering a box of their cirtrus olive oils and barrel aged vinegars to the winner. There will also be monetary prizes for best photography and best writing skills. I submitted an idea for a recipe to O OLIVE OIL and they liked what I suggested. I am one of 8 bloggers who will post a recipe using O OLIVE OIL oils and vinegars and a review of the products on December 1st. I look forward to the challenge and to your support.

Thai-Style Halibut with Coconut-Curry Sauce

2011-11-11T03:34:00.000-08:00

Amongst all of the baggage I brought South with us from Lake Lure was the remainder of the frozen halibut David caught in Alaska. It survived the trip to Florida still in it's frozen state, so my freezer here will provide several more meals for us.

Halibut is by far one of my favorite fish. It is a firm- fleshed fish with a mild taste and a low fat content. Because it is so mild, it lends itself to preparations with lots of flavor. This recipe from Ellie Krieger on the Food Network has been in my "to try" file for quite a while. I love Thai restaurants and Thai flavors. The red curry paste and the coconut milk in this dish compliment the halibut well. The fish is poached in the sauce and couldn't be easier to prepare. Served over wilted spinach and brown and wild rice it was a meal that was both good for us and elegantly simple at the same time.

THAI-STYLE HALIBUT WITH COCONUT CURRY SAUCE

2 teaspoons vegetable oil

4 shallots, finely chopped (about 3/4 cup)

2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder

2 cups low-sodium chicken broth

1/2 cup light coconut milk

1/2 teaspoon salt, plus 1/4 teaspoon more for seasoning

4 (6-ounce) pieces halibut fillet, skin removed

1/2-cup coursely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tabblespoons fresh lime juice

Freshly ground black pepper

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange cooked brown and wild rice in center of plate. Top with steamed baby spinach. Place halibut over both. Add the cilantro, scallions, and lime juice to the sauce and season to taste with salt and pepper. Ladle the sauce over the fish.

Printable recipe

Cracklin' Buttermilk Biscuits

2011-11-05T07:52:00.000-07:00

I have avoided making biscuits. It seemed like such a messy enterprise for the first thing in the morning. Also my biscuits have turned out to be less than stellar . But not anymore. I have conquered the biscuit and can even have them prepped, up to the addition of the buttermilk (and bacon if you choose to use it), way in advance.

Biscuits seem to me to be a Southern thing, so I consulted The Lee Bros. Southern Cookbook for their take on biscuits. I expected a complicated method of cutting in the shortening, but was suprised to find that just a short burst in a food processor will incorporate the butter and shortening nicely. The dough is handled briefly with three turns on a floured board, patted out and cut. It is much easier than making pie crust.

The addition of crumbled cooked bacon is a nice touch. The real Southern way would be to use pork cracklings but that is something I never have in my refrigerator. These biscuits are just the right size for brunch with the addition of country ham as a filling. Or you can get creative with spreads. I will list a few ideas at the bottom of the recipe. Enjoy.

CRACKLIN' BUTTERMILK BISCUITS

2 1/4 cups sifted cake flour, plus more for work surface and hands

1 tablespoon baking powder

1 1/2 tablespoons sugar

1 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold lard or vegetable shortening, cut into small pieces

3/4 cup cold buttermilk

4 slices crisply cooked bacon, crumbled

Preheat oven to 400 degrees F.

Mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs, about 5 pulses. At this point you can put in a bowl and refrigerate until you are ready to proceed.

Transfer the mixture back to the bowl, pour the buttermilk over it, add the crumbled bacon, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat it into a rectangle about 6 x 10 inches and 1 inch thick.

Fold the top third of the rectangle over the center third and fold the bottom third on top. Turn the dough a quarter turn, pat it into a 6 x 10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6 x 10 inch rectangle about 1 inch thick. ( Just a note here; it is more important that the dough be 1 inch thick, rather than 6 x 10. My dough was 5 x 9.)

Using a floured 2-inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inch apart on an ungreased baking sheet. You may have to reroll the scrapes to get all of your biscuits. I had about 13 biscuits. Bake for 15 to 20 minutes, until the tops just begin to brown.

Serve the biscuits warm with any of the following flavored butters.

1. Sorghum Butter - Combine 8 tablespoons softened unsalted butter with 1/2 cup sorghum molasses. Cream together. Transfer to 2 4-ounce ramekins and refrigerate until needed.

2. Strawberry Butter - Combine 8 tablespoons softened unsalted butter with 2 tablespoons of strawberry jam and a few grinds of black pepper. Cream together. Transfer to ramekins and refrigerate until needed.

3. Cinnamon Butter - Combine 8 tablespoons softened unsalted butter with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Cream together. Transfer to ramekins and refrigerate until needed.

Printable recipe

We are heading to Florida on Tuesday. My next post will be from there. That's really not our feet. Mine are prettier than that. LOL.

Tortilla Meatball Soup

2011-11-02T09:54:00.000-07:00

There are so many variations on tortilla soup. In my opinion you can't go wrong with any of them. Tortilla soup is warming both in temperature and in taste. Jalapeno peppers give it just the right heat and the garlic infused broth adds pleasure for the soul. With the addition of flavorful meatballs to the soup, you will gild the lily of satisfaction.

Sometime I want to do a series of posts on what you can do with a pound of hamburger. That is just what Cooking Light Magazine has done in it's latest issue. One of the recipes featured was this tortilla meatball soup, which I have adapted. A Summer and Fall of overindulgences have brought us to the realization that we need to temper our calorie intake. This soup is full of flavor and I have discovered that, for us, flavor trumps richness every time. Eating lighter fare does not have to be a sacrifice.

There are several steps involved in making this soup, but all of them add to the depth of flavor. This is a good soup to make on a lazy weekend afternoon.

TORTILLA MEATBALL SOUP

2 jalapeno peppers
1 red bell pepper
2 cups of frozen corn, thawed
4 corn tortillas, cut into 1/4 inch strips
Cooking spray
3/4 teaspoon salt, divided
6 garlic cloves, minced and divided
1/3 cup panko crumbs
1 pound ground round
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon oil
1 red onion, chopped
2 cups cubed red potatoes
2 carrots, sliced into rounds
3 cups low sodium chicken broth
2 cups water
3/4 cup extra sharp cheddar cheese
chopped fresh cilantro for garnish

Preheat broiler.

Cut jalapenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 4 to 6 minutes or until blackened. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapenos, and coarsely chop bell pepper.

Place tortlla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown. Watch closely so the strips do not burn. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, ground round, egg and minced chipotle chile in a large bowl, and gently mix until just combines. Shape the meat mixture into small meatballs. I ended up with 28.

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; saute for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; saute 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining salt and the corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle soup into each of 6 bowls; top each serving with cheese, cilantro and tortilla strips. 380 Calories.

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My new website is under construction. I plan to launch it on the third anniversary of my blog in January. Here is a sneak peak.

I am so excited. It will be a collaborative effort of my talented Son and Daughter-In-Law. Check out Kristen's business blog here.

Crock Pot Ribs

2011-10-29T02:43:00.000-07:00

The days are moving quickly this time of year. We are packing up and organizing for our trip to Florida. To be honest I haven't been doing a lot of cooking. There has been nothing "blog worthy" to write about. I found these country style ribs in the freezer and after thawing them, David put a dry rub on them, slathered them with Sweet Baby Rays and put them in the crock pot to cook for seven hours.

We are leaving today to spend a few days with the family. I love seeing the Grandkids dress up for Halloween. Rachel is going to be the Statue of Liberty and Cameron will be a red hot chili pepper.

Happy Halloween everybody. Maybe this "bloody" mess will put you in the spirit.

I have no pictures of the finished ribs.

CROCK POT RIBS

3 to 4 pounds Country Style Ribs
2 tbls Paprika
3 tbls Brown sugar
1/4 tsp cayenne pepper
Salt and pepper to taste
1 bottle Sweet Baby Rays Barbecue Sauce

Mix together the dry rub ingredients. Massage them into the ribs. Place the ribs in a crock pot. Pour barbecue sauce over them. Cover and cook on low for about 7 hours.

Remove ribs to foil lined sheet pan. Pour barbecue sauce into a sauce pan. Skim fat from surface and cook on medium high heat until sauce is slightly reduced and thickened. Brush ribs with sauce and either put them under the broiler to brown for a few minutes or grill them briefly.

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Chocolate Salami

2011-10-24T08:58:00.000-07:00

I blogged about something similar to this when I was a new blogger. Here is the link. I think my photography skills have improved since then. The recipe has improved too. Although I liked the original recipe, it was a pain to make the candied citrus rinds. It made what should have been a quick and easy chocolate confection too time consuming.

Food 52 is having a contest for your favorite Christmas confection. I immediately thought of this Italian goodie. The chocolate log is filled with whole almonds, cookie crumbs, dried cranberries and my addition of orange zest and crystallized ginger. When it is sliced it looks like a salami with it's marbling of fat.

The chocolate and butter are melted in a double boiler. The almonds, orange zest, soaked cranberries, cookie crumbs and ginger are added. It is left to cool and then rolled into a log and refrigerated to harden. It is easy to slice and serve. I would love to receive a Christmas tin with this treat inside. The chocolate is enhanced by the additions and the crystallized ginger gives it an extra pop of flavor. I think it is worth entering in the contest.

CHOCOLATE SALAMI

9 ounces good quality bittersweet chocolate, chopped
3 tablespoons butter
1/3 cup sugar
1/3 cup whole almonds
zest of one orange
1/3 cup dried cranberries soaked in 1/4 cup water and 2 tbls of Triple Sec for 15 minutes and then drained.
1 cup butter wafer cookie crumbs
1/4 cup crystallized ginger slices, chopped
2 egg yolks, beaten

Melt chocolate and butter in the top of a double boiler over simmering water. When melted add the sugar, almonds, orange zest, drained cranberries, cookie crumbs and crystallized ginger. Stir and remove from heat. Cool for a few minutes. Add the beaten egg yolks and allow to come to room temperature. Form chocolate mixture into a log, Smooth the surface to be sure none of the filling is sticking out. Wrap the log in wax paper and refrigerate until firm. Take out of fridge and leave at room tempeature for 30 minutes. Slice and serve. Chocolate log can be frozen for later use.

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Apple, Ham, and Smoked Gouda Galettes

2011-10-20T11:50:00.000-07:00

Free form galettes are probably one of the pastries that I love best. I love the rustic beauty of them. I saw a picture of this rendition on Pinterest, which is one of my new obsessions. Pinterest is a virtual pin board where you can pin up pictures that you find on the internet. You can categorize your boards if you wish. I have pin boards for food that I would like to try, pin boards for places I would like to visit and many other categories. This picture had a link back to the site where you can find the recipe. In this case it was Better Homes and Gardens.

I love that this is a savory galette. The pastry has smoked Gouda cheese blended into it. You can see the flecks of cheese in the finished crust. The pastry is spread with Dijon mustard. Good quality ham slices are placed on it and then apple slices drizzled with melted butter and apple jelly. This is absolutely perfect for Fall. The recipe makes six individual galettes. We had them for dinner last night with a simple salad.

Check out my Pinterest boards by clicking on the Pinterest button on my side bar.

APPLE, HAM, AND SMOKED GOUDA GALETTES ( Better Homes and Gardens )

4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 to 3 teaspoons freshly ground black pepper
1 teaspoon salt
1 1/2 cups butter, cut into small pieces
4 ounces smoked Gouda cheese, shredded (1 cup)
2 egg yolks, lightly beaten
1/2 to 3/4 cup ice water
4 Granny Smith apples, cored, halved, and cut into 1/4 inch slices
1/4 cup butter, melted
2 tablespoons apple jelly, melted
2 tablespoons lemon juice
3 tablespoons Dijon-style mustard
12 slices smoked ham
1 egg
1 tablespoon water
Pinch of salt

In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea. Add cheese; cover and pulse with a few on/off turns to combine.

Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days.

For the galettes, place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside.

On a well-floured surface, roll a pastry disk to a 9 to 10 inch circle, about 1/4 inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the galette to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three galettes on each baking sheet. Cover and chill for 1 hour.

Arrange one oven rack in the upper-middle position and another oven rack ing the lower-middle position of the oven. Preheat oven to 375 degrees F.

In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each galette. Bake in the preheated oven for 35 to 40 minutes or until the dough is colden and the apples are tender. Cool slightly on wire racks. Serve warm.

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Quick Seafood Chowder for Fall

2011-10-16T12:06:00.000-07:00

I will not bore you with the convoluted way that this soup came about. Just know that it is good and quick to pull together. I was supposed to be making a ham and pepper pot pie but it was a failure. I rescued the filling for this hearty soup.

The basis of this soup is a box of Imagine* Brand Organic Creamy Potato Leek Soup. I don't usually like canned or boxed soups, but this one is really good. Other convenience items that make it so easy are frozen carrot slices, frozen corn and canned chicken broth.

The seafood I included was some of the halibut that we had shipped home from Alaska. We are working our way through 16 pounds of it. Halibut is a wonderful mild fish. You could substitute flounder or tilapia if that is what is available in your market. The peppers, ham and Old Bay seasoning give it just the right kick.

With the soup I served an interesting twist on corn muffins. The original recipe was one that I found on Foodgawker. It came from Susan of Luna Cafe. The corn muffins have lots of baking powder in them and they are baked in a popover pan. They come out tall and proud. You can add any fillings you like. I added chopped green chilis, corn kernels and choppped scallions.

Not bad for a simple meal. We were happy.

QUICK SEAFOOD CHOWDER FOR FALL

2 tablespoons unsalted butter
1 green pepper, diced
1 red bell pepper, diced
1 1 1/2 pound ham steak, cut into bite-sized chunks
1 32 ounce box Imagine* Brand Organic Creamy Potato Leek Soup
1 14 ounce can Chicken Broth
1 tablespoon Old Bay Seasoning
1 16 ounce bag frozen carrot rounds, thawed
1 cup frozen corn kernels, thawed
1/3 cup chopped chives
2 medium potatoes, peeled and chopped
1 pound firm fleshed fish, cut into bite size chunks

Melt butter in a soup pot. Add diced peppers and cubed ham steak and saute until peppers are softened and ham is browned. Add potato leek soup and chicken broth. Stir to combine. Add the Old Bay seasoning, carrots, corn, chives and potatoes. Bring soup to boil, reduce heat and cook uncovered until potatoes are tender. If soup is too thick add a small amount of water. Add the seafood chunks and cook briefly until fish is cooked.

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Pumpkin Chutney Bread

2011-10-12T10:12:00.000-07:00

I have tried a lot of quick breads, but I have to say that this Pumpkin Chutney Bread is one of the moistest, flavorful breads I have ever had. It is a recipe that I adapted from Gourmet Magazine. The addition of chutney may be the reason why it is so good.

The recipe also calls for buttermilk. I don't know about you but I am always buying buttermilk for a recipe and then the carton languishes in the refrigerator until it passes it's expiration date. Last month I was shopping at The Fresh Market and found this product.

It is a powdered mix that is added to the dry ingredients in a recipe. Then water is added in the amount specified for the buttermilk. It is so convenient having this in my pantry.

I am working very hard on my photography skills. I recently had two recipes published in Foodgawker. But I have had six rejections. Foodgawker is great about telling you the reason that a photograph is rejected. It is a learning tool and they are very selective in what is included on their site.

I am hoping that the above picture of my Pumpkin Chutney Bread will be added to their queue, but if not, we can just keep it amongst ourselves. Enjoy.

PUMPKIN CHUTNEY BREAD

1 3/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg ( I used dry )
1/8 teaspoon ginger
1/3 cup butter softened
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
1/4 cup buttermilk (I used 1 Tbls mix and 1/4 cup water)
1 cup canned pumpkin puree
2/3 cup bottled mango chutney or Majoy Grey's chutney
1/2 cup chopped walnuts

In a bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg and the ginger. In a large bowl stir together the butter and the brown sugar, add the eggs, and combine the mixture well. Stir in the buttermilk, the pumpkin puree, and 2/3 cup of the chutney, combining the mixture well, add the flour mixture and the walnuts and stir the batter until it is just combined. Spoon the batter into a greased loaf pan and bake it in the middle of a preheated 350 degree oven for about 1 hour. Let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps wrapped tightly in foil and chilled, for up to 1 week or it may be frozen.

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Spicy Corn Ebelskivers

2011-10-11T09:11:00.000-07:00

I had never heard of Ebelskivers ( Able-skeevers ) before. While browsing in William Sonoma I found this book, Ebelskivers; Danish-style filled pancakes and other sweet and savory treats by Kevin Crafts. They also had the speciality pan with rounded wells in which to cook the pancakes.

I thought to myself, "Oh no, you don't need another speciality pan to cook things in." But reading the cookbook containing mouthwatering dishes like iced gingerbread ebelskivers, molten chocolate ebelskivers, and mushroom and pancetta ebelskivers, I became intrigued. Who knew there were so many things you could do with a round stuffed pancake. Just the plain round pancakes would be fun to cook for kids. But you can add jams and jellies, cooked apples, lemon curd or anything else that you have on hand.

I did not buy the pan or the book while I was at William Sonoma, but I did find both of them on Amazon later. They arrived this week and I have started to experiment. These spicy corn ebelskivers with tomatillo salsa went well with our chili last night.

The ebelskivers are easy to make. I loved the flavor of these cornmeal pancakes filled with jalapeno pepper, corn, scallions and Monterrey jack cheese. Here is what I am making next.

Who could resist?

Cocido

2011-10-07T07:56:00.000-07:00

What Cassoulet is to France, Cocido is to Spain. This Spanish soup has many variations depending on the region in which it is made. Basically it is a brothy pot of chickpeas, with many kinds of meat and vegetables. In Madrid the main meat is beef, but this version from Galicia, where pork is produced, relies more on the meat from the pig. The original recipe came from The Dean and Deluca Cookbook by David Rosengarten. I made a few changes to it.

The amount of meat called for sounds staggering. I kept the butcher at the Fresh Market busy gathering together what I needed. There was the stewing chicken which I could not find, so substituted whole chicken legs. There was the pork loin which was easy enough. It called for a veal shank, but I chose to use a beef shank which was half the price. A ham hock was added to my purchases and then chorizo sausages. By this time the butcher was ready to throw in an extra sausage for free. It was nice of him.

The soup takes a while to cook. The dried chickpeas have to be soaked overnight and the meat simmers in the broth and chickpeas for 2 1/2 hours. Then the vegetables are added; onions, carrots, parsnips, potatoes and cabbage if you have room. My largest stock pot was full to the brim with no room for cabbage. The recipe I was following didn't call for it anyway.

I was thinking to myself by this time that I had much too much soup. I would suggest that you halve the recipe. But I have a feeling that it will freeze well and I will be happy with all of the leftovers. It was a very satisfying soup and I will make it again.

COCIDO (Adapted from The Dean and Deluca Cookbook)

3 cups dried chickpeas, soaked in water overnight ( 1 1/2 lbs dried chickpeas)
3 Whole large chicken legs skinned and separated into legs and thighs
1 pound pork loin cut into 3-inch chunks
1 pound ham hock
1 pound beef shank
2 cups dry white wine
1 quart chicken stock
1 quart water
6 chorizo sausages
1 large onion, minced
3 large garlic cloves, mionced
4 medium waxy potatoes, peeled and cubed
3 parships, peeled and coarsely diced
3 carrots, coarsely diced
1 bay leaf
1 fresh red hot chili pepper (optional) I used red pepper flakes at the end of cooking

Drain the chickpeas and place then in a large stockpot. Add the chicken, pork loin, ham hock, beef shank, wine, chicken stock, and water. Bring to a boil, remove froth, reduce heat to moderate, and simmer gently, uncovered, for 2 1/2 hours.

Add the chorizos, onion, garlic, potatoes, parsnips, carrots, bay leaf, and chili. Simmer gently, uncovered for 1 hour more.

When ready to serve cocido, remove ham hock and beef shank. Cut meat off of the bones, discard bones, and return shredded meat to stock pot. Remove the bay leaf. I also had to remove the bones from the chicken because it had cooked to shreds.

Divide among soup bowls and serve. Serves 6. I would say it serves more, especially if you cut the chorizos into pieces.

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Cheesy Scalloped Potatoes for Two

2011-10-04T03:48:00.000-07:00

One of the first cookbooks I ever owned was called Cooking for Two. It was a wedding present and I remember reading it from cover to cover in the car on our honeymoon trip to Gatlinburg, Tennessee. I guess the cooking bug had caught me from the very beginning.

While shopping the other day I saw the magazine Cook's Country put out by the same people who bring you Cook's Illustrated. Cheesy Scalloped Potatoes for Two was one of the recipes listed on the cover. It sounded just perfect with the meatloaf I had planned for dinner.

Scalloped potatoes usually take a long time to cook. This recipe cooks in roughly 30 minutes, so it is a time saver as well as being just right for two. I learned a few things also. By adding cornstarch to the shredded cheeses you eliminate the grease that is released when cheese melts. The cornstarch absorbs it. Also the cornstarch prevents the Parmesan cheese from clumping together. Do not use preshredded cheese. It contains added starch that prevents caking. "By adding conrstarch yourself, you can control the dish's texture."

Just look at that cheesy goodness. This potato dish is a keeper.

CHEESY SCALLOPED POTATOES FOR TWO

2 ounces mild cheddar cheese, shredded (1/2 cup)
1 1/2 teaspoons cornstarch
1 ounce Parmesan cheese, grated (1/2 cup)
1 teaspoon vegetable oil
1/2 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon dried thyme
1/3 cup low-sodium chicken broth
1/3 cup heavy cream
2 medium or 1 large russet potato, peeled and sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Toss cheddar and 1 teaspoon cornstarch together in bowl until well combined. Toss Parmesan and remaining 1/2 teaspoon conrstarch together in second bowl until well combined.

Heat oil in 8-inch nonstick, ovensafe skillet over medium heat until shimmering. Add onion and cook until browned, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, cream, potatoes, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are nearly tender, 10 to 12 minutes.

Off heat, stir in cheddar mixture and press potatoes into even layer. Sprinkle Parmesan mixture ovenly over top and bake until golden brown, 12 to 14 minutes. Let potatoes cool on wire rack for 10 minutes. Serve.

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Beef Stroganoff Soup

2011-09-30T12:47:00.000-07:00

As much as I love beef stroganoff, it seems I never have enough sauce for the noodles. It occured to me that I could actually turn all of the ingredients into a soup. It is a creative cooking adventure to deconstruct a recipe and turn it into something else. Rachel Ray is always doing this with her stoups. I wonder if she has done it with beef stroganoff? I haven't looked.

We have had a constant house party here at the lake this September. It has been fun, but cooking for two again is relaxing. The weather has cooled and I have the last load of beach towels in the dryer ready to be folded and stored for the season. The light on the lake has lengthened and mornings are crisp and clear. It is soup time.

The beef stroganoff recipe came about because it was what I had on hand. There was a top sirloin steak in the freezer, beef broth and noodles in the pantry, and heavy cream and sour cream in the fridge. It would have been good with mushrooms if I had them but the lack of them did not change the goodness of the soup.

A quick word about photography and my blog makeover. The above picture was taken at my kitchen window which receives morning light. The shadow that you see on the plate could be easily eliminated. Cristobal told me that by using a white core board in front of the soup the light from the window would be reflected back on the food. Here is an example of what I am talking about from expert photographer and blogger Helene of Tartlette. Notice the white board in her fourth picture. I just need to get one for myself. My new blog look is still in the works. Son Michael is doing it in his spare time, so I will have to be patient.

But you don't have to be patient waiting for this soup to cook. It comes together quickly and tastes like it cooked for hours.

BEEF STROGANOFF SOUP

1 1/2 to 2 pounds top sirlion steak or roast cut into 1/2 inch cubes
1 tablespoon butter, 1 tablespoon olive oil
1 large onion, chopped
1/2 cup dry sherry
2 to 3 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 1/2 to 2 cups medium egg noodles
1/2 cup heavy cream
Sour cream and snipped chives for garnish

Melt butter and oil in heavy soup pot. Add beef cubes in two batches and cook until nicely browned. Add the chopped onion when you add the second batch of beef. Return reserved beef to pot and add the sherry to the mixture. Stir to deglaze the pan and cook over medium high heat until the sherry has reduced. Salt and pepper the beef to taste. Add the beef broth, water and Worcestershire sauce to pan. Bring the mixture to a boil, reduce the heat to low, cover and cook until beef is tender, about 30 to 45 minutes. Add the noodles to the pot and simmer until they are cooked through. Add the cream to the mixture and stir and cook until it is warmed through. Ladle the soup into bowls and garnish with a dollop of sour cream and snipped chives.

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A Study in Quiche Photography

2011-09-27T08:07:00.000-07:00

I am getting a crash course in photography from an expert in the field. Cristobal and Kathleen with Azul Photography are visiting us this week along with our Son and Daughter-In-Law. The good news is that Cristobal has approved of my camera which is a Panasonic DMC digital model. The bad news is that I have a lot to learn. I have never taken the time to play with all of the settings. By the way, that first picture has a major flaw-my finger smudge on the lens.

We had a zucchini quiche for dinner last night and he showed me how to set the color and depth on my shots. As most of you know, natural light is the best for food shots. But sometimes it is dark before you have a chance to photograph anything. I am trying to learn to eliminate the yellow cast that is produced by incandescent light.

I am enjoying the lessons. The quiche wasn't bad either. We kept it simple for the kids. I grated the zucchini and kept the flavors mild to let the egg custard and Manchego cheese take center stage.

SHREDDED ZUCCHINI QUICHE

Pastry for a 9" pie plate
2 to 3 zucchinis, shredded
1 tablespoon kosher salt to sweat zucchini
3 large eggs, beaten
1 1/2 cups half and half
1 1/2 cups shredded Manchago cheese ( Could substitute a mixture of Swiss and Parmesan)
1/8 tsp nutmeg
Salt and Pepper to taste

Place shredded zucchini in a colander in the sink or over a bowl. Add the kosher salt and mix. Let stand for 20 minutes to allow the zucchini to release it's juices. Rinse the zucchini to eliminate the salt and squeeze it until it is very dry.

In the meantime, preheat oven to 425 degrees F. Prick prepared pie crust all over with a fork. Place in oven to brown slightly (about 10 minutes). Let cool for a few minutes.

Put half of the Manchego cheese in the bottom of the pie pan. Add all of the zucchini.

Mix together the eggs, half and half, nutmeg and salt and pepper. Pour over the zucchini. Add the rest of the cheese to the top. Reduce oven temperature to 350 degrees F. and bake the quiche until it is puffed and slightly browned (about 30 to 40 minutes).

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Company Chicken

2011-09-24T05:07:00.000-07:00

I have had a lot of company lately. We have eaten well with everyone pitching in to help. But I haven't thought to do a dish such as this. This is one of those meals that you would serve at a dinner party like we used to have. I am speaking for myself here. At the lake we do not have a formal dining room. We either eat on the screened in porch overlooking the lake or in the kitchen. But this is also the kind of dish that I still like to make when time permits. The chicken is not really complicated or time comsuming. It can actually be prepared ahead of time and cooked when you are ready. So no more excuses. I am adding this to my list of company dishes.

The chicken is elegant with a savory stuffing under the skin. I asked the butcher to bone the chicken breasts for me since it is impossible to find boneless breasts with the skin on. The fillet strip is ground up in the food processor with spinach, cream, fennel seeds, lemon zest, and nutmeg to make the stuffing. A spirited sauce is made with Madeira and chicken broth.

With the chicken I served Saffron Rice Timbales and Provencal Green Beans. The two of us enjoyed it immensely. Maybe next time I will actually share it with company.

COMPANY CHICKEN ( Gourmet Magazine 1986)

For the stuffed chicken:

4 chicken breasts, boned but not skinned

1 1/2 tablespoons crushed ice

3 tablespoons chilled heavy cream

1/4 cup firmly packed cooked, squeezed, and chopped spinach (about 1/2 pound fresh)

3/4 teaspoon salt

1/4 teaspoon crushed fennel seeds

1/4 teaspoon grated lemon zest

1/8 teaspoon nutmeg

1/8 teaspoon freshly ground pepper

1 tablespoon vegetable oil

For the sauce:

1/2 cup Madeira

3/4 cup chicken broth

1 teaspoon arrowroot dissolved in 1 tablespoon water

Arrange the chicken breasts skin side down on a cutting board, making sure the skin is evenly stretched over the breasts, and remove the fillet strip from each breast discarding the white tendon. In a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the zest, the nutmeg, and the pepper and blend the filling well, scraping down the sides. Turn the breasts skin side up and beginning at the pointed end pull the skin back carefully, leaving the thin trasparent membranes attached along a long side and leaving the skin attached at the opposite end. Spread 3 tablespoons of the spinach filling evely over each breast, smoothing it, and stretch the skin over the filling to cover it. Chill the chicken, wrapped tightly in plastic wrap, for 1 hour. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled. In a large ovenproof skillet heat the oil over moderately high heat until it is hot but not smoking, add the chicken, skin side down, and season it with salt and pepper. Saute the chicken for 1 to 2 minutes, or until the skin is golden brown, turn it skin side up, and bake it, covered, in a preheated 400 degree oven for 10 minutes. Mine took longer because the breasts were large. Transfer the chicken to a cutting board and let it stand, covered loosely with foil, for 5 minutes.

Make the sauce while the chicken is standing: Pour off the fat from the skillet, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring, for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking for 1 minute.

Holding a knife at a 45 degree angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on a platter. Spoon some of the sauce around the chicken and serve the remaining sauce separately. Serves 4.

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SAFFRON RICE TIMBALES (Gourmet Magazine 1986)

1/3 cup minced onion

1 1/2 tablespoons unsalted butter

1/8 teaspoon crumbled saffron threads

2/3 cup long-grain rice

1 1/4 cups canned chicken broth

3 tablespoons drained and finely chopped pimiento

In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the saffron and the rice, and cook the mixture, stirring, for 1 minute, or until the rice is coated well with the butter. Add the broth, bring the liquid to a boil, and simmer the rice, covered, for 18 minutes, or until all the liquid is absorbed. Stir in the pimiento, remove the pan from the heat, and let the rice stand, covered, for 5 minutes. Pack the rice into 4 buttered 1/2-cup timbale molds (or small ramekins) and invert the timbales onto heated plates. Serves 4.

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PROVENCAL GREEN BEANS (Provence the Beautiful Cookbook)

1/4 cup olive oil

4 cloves garlic, minced

1 pound small tender green beans (haricots verts), trimmed

salt and freshly ground pepper

handful of dried bread crumbs

Warm the olive oil in a large frying pan over medium-high heat. Add the garlic cloves and when they begin to sizzle and color, add the beans. Cook, tossing repeatedly, for 4 to 5 minutes. Season to taste with salt and pepper. Add the crumbs and toss or stir with a wooden spoon only until the crumbs are crisp and begin to color. Serve.

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Pork Roast with Red Pepper Jelly

2011-09-21T04:11:00.000-07:00

Changes are coming. Not only to the weather with the crisp, cool mornings and pleasant evenings that make me want to make comforting food like pork roast, but to my blog as well. This weekend my Son Michael and his family will be coming to spend a week with us. Michael is a computer engineer and software designer. Michael and Kristen are bringing friends with them. Cristobol is a well known wedding photographer. Do you see where I am going with this? Computer expert/ photograper. It is time to redesign my blog. Michael has assured me that all of my archived material will be saved. The picture of my kitchen will be reshot and changed in size, because I feel that it is a distinctive part of what this blog is all about. I have been studying my favorite blogs for ideas on what to include in my new format so if any of you have suggestions, I would welcome them. Just comment or email me with your thoughts.

But back to this wonderful pork roast. I love my Le Creuset braising pan. I wrote about it here. It is great for small roasts and the heavy lid keeps all of the juices inside. The way to ensure a moist pork loin roast is not to overcook it. The browned roast and onions go into the oven for only 45 minutes to an hour, depending on size. The addition of white wine, red pepper jelly and sage leaves give it great flavor.

PORK ROAST WITH RED PEPPER JELLY

1 2 to 3 pound boneless pork loin roast
2 tablespoons olive oil
1 large onion halved and sliced
1 cup white wine
3 tablespoons red pepper jelly
chopped sage leaves
salt and pepper to taste

Heat olive oil in braising pan or iron skillet. Season pork roast with salt and pepper. Add roast and sliced onions to skillet and brown roast on both sides while tossing onions. Add white wine, stir to deglaze pan. Add red pepper jelly to pan. Spread one of the tablespoons over the top of the roast. Sprinkle sage leaves into pan. Cover pan and put in a 350 degree oven. Bake until roast is just cooked through, about 45 minutes. Remove from oven. Let rest for 10 minutes. Slice and serve.

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Dirty Dancing Weekend

2011-09-15T08:13:00.000-07:00

There has been a lot going on at Lake Lure. This weekend is the second annual Dirty Dancing celebration. You can read about the history of the connection here. Our friends from Florida are here because they are part of a doo wop and oldies group that will be performing at Rumbling Bald Resort on Friday night and on the top of our boathouse on Sunday evening.

I haven't been doing much cooking, but here is one of Ina Garten's recipes for blueberry muffins that is perfect for feeding a crowd. I will be back to blogging more regularly next week.

BLUEBERRY COFFEE CAKE MUFFINS (Barefoot Contessa Family Style)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Pommes Anna

2011-09-10T05:20:00.000-07:00

When dinner is leftover chicken or some other "ho hum" entree, try making these potatoes anna as a side dish. It is a dish that will become the star of the meal. I have been trying to clear the refrigerator of all of the holiday food and the last of it was leftover grilled chicken. I was not excited to eat it once again. I needed something on the plate to get excited about.

I have this perfectly lovely mandolin that David paid a perfectly lovely price for and I can't bring myself to use it. I have a fear of sharp blades. The fear was exacerbated by the fact that David sliced off the tip of his finger using it for the first time. But I got it into my head to make pommes anna with really thin potato slices. I scrounged around in the deep recesses of the corner cabinet and brought out the mandolin. Then I enlisted David to do the actual slicing with dire warnings about keeping his fingers away from the blade. He did a great job and I ended up with paper thin rounds of potatoes.

Pommes Anna are nothing more than thin potato rounds sauteed in butter with a little salt and pepper. The potatoes are artfully arranged in a saute pan for the first layer, which will be the top when it is done. More potatoes and butter are added to form more layers. It can be flipped in the pan to finish the second side or, after being flipped, placed in the oven to finish cooking. I used only two potatoes forming two layers so I cooked it all on the stove top.

Pommes Anna was created by Chef Adolphe Duglere at Cafe Anglais in Paris during the reign of Napoleon Boneparte. Cafe Anglais was popular with the aristocracy and courtesans of the time. It was purported to be named for one of the grandes cocottes of that era, actress Anna Damiens.

POMMES ANNA

2 to 4 Yukon Gold Potatoes
2 to 4 Tablespoons melted butter
Salt and Pepper to taste

Slice potatoes 1/16th to 1/8 inch thick, preferably on a mandolin. You want paper thin slices. Add a tablespoon of melted butter to a nonstick ovenproof skillet. Arrange potatoes in a circular pattern overlapping slightly until pan is covered. Drizzle with a little butter and salt and pepper and continue layering until all potato slices are in the pan. Cook over medium heat until bottom potatoes are browned. Place a large plate over pan and flip potato cake onto plate. Return inverted potato cake to pan to cook on the second side. If you have several layers you may want to finish the cooking in a 400 degree oven.

Place potato cake on a serving platter and cut into wedges to serve.

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Labor Day on the Lake

2011-09-07T08:13:00.000-07:00

It was the best of times. There is nothing like spending a long weekend with the family enjoying the end of summer on the lake. We had cookouts, a birthday to celebrate, a wine tasting and some firsts. Unfortunately I took very few pictures of the food but will share some of the images from the weekend.

Granddaughter Rachel has been taking swimming lessons and this was the first year that she jumped into the water from the dock.

It was Grandson Cameron's first visit to Lake Lure.

Uncle Jeff got a chance to wakeboard.

We had a blind wine tasting of Pinot Noir wines from California. The unanimous winner was a Hendry Vineyard Napa Valley Pinot Noir 2008. Thank you Dave A. for always bringing a case of Hendry wines to the holiday get together.

The kids had their own blind fruit juice tasting. The winner was Simply Lemonade.

David smoked two pork butts for our pulled pork dinner. It was better than any barbecue restaurant in North Carolina. He made a ketchup based sauce and a vinegar based sauce.

My friend Lyla suggested I try Trisha Yearwood's recipe for Crockpot Macaroni and Cheese. In the interest of keeping it real here, I have to tell you that this is not my picture. I did not remember to take a picture. The picture came from this site. The adults absolutely loved the mac and cheese and it was easy to put together. The kids liked it, but did not love it. It has something to do with that little box of powdered cheese, if you know what I mean.

We also celebrated our DIL Kristen's birthday. I made a Lemon Layer Cake with Raspberry Curd. I made the cake layers and the raspberry curd ahead of time and frosted the cake on the day that we served it. The cake layers are split in half and the raspberry curd is spread between the layers.

The raspberry curd filling was delicious. The recipe came from a book called Luscious Berry Desserts by Lori Longbotham. Here it is.

LEMON LAYER CAKE WITH RASPBERRY CURD

Cake:
2 1/2 cups cake flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
2 tablespoons lemon zest
1 1/2 sticks unsalted butter
1 cup whole milk
5 large egg whites, room temperature
1/4 teaspoon cream of tartar

Raspberry Curd:
1 stick unsalted butter
12 ounce package frozen raspberries, thawed
5 large egg yolks
3/4 cup sugar
pinch salt
2 teaspoons lemon juice

Frosting:
2 sticks unsalted butter
2 tablespoons lemon zest
3 1/2 cups sifted confectioners sugar
3 tablespoons lemon juice

Curd Directions:
Melt butter over medium heat.
Add raspberries, yolks, sugar, and salt. Mash raspberries. Cook 10 minutes, stirring frequently.
Pour through a strainer, pressing to extract as much as possible.
Cool to room temperature then stir in lemon juice. Chill.

Cake Directions:
Heat oven to 350. Prepare two 8x2 round cake pans. Whisk together flour, baking powder, and salt.
Pulse 1/4 cup of the sugar with lemon zest in food processor until finely ground.
Beat butter and zest mixture with electric mixer on medium-high speed until fluffy. Add remaining sugar and beat until smooth.
Add 1/4 cup milk and beat until just blended. Reduce speed to low and alternately add flour and milk in 3 batches. Beat only until blended, no longer.
Beat egg whites in a large bowl until foamy. Add cream of tartar and beat to stiff peaks.
Fold the egg whites into the batter carefully.
Divide batter between the two pans and bake about 35 minutes.
Cool 10 minutes in pan then remove and cool completely.

Frosting Directions:

Beat butter and zest until fluffy.
Gradually add sugar and beat until light and fluffy.
Add lemon juice and beat for one minute.

Assembly:

Cut each cake into two layers.
Spread curd in between layers, leaving about a 1/2 inch border.
Spread frosting on sides and top

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Starry Starry Night Chocolate Cake

2011-09-02T06:18:00.000-07:00

OK. There is a story here. My Mother was an artist. She never had any formal training, but her talent was evident from an early age. I remember as a child loving the smell of linseed oil and the vibrant paint colors on her palette. She was a typical housewife of the 50's, but there was never anything typical about her. She was a joyful person who loved her husband and her two beautiful (excuse the narcissism) children. But there was always her talent that she could not hide even if she wanted to. Her art teacher in high school encouraged her to attend college and hone her exceptional skills. But she had fallen in love with my Father who was a brave Marine during WW II. Their life together was one of the most beautiful love stories that I have ever witnessed. She was happy. But she was also creative. Imagine Van Gogh's painting of Starry Starry Night. That is what I thought of when I made this cake which is very similar to something my Mother used to make.

My Mother embraced all styles of art but her talent was in realism. She painted what she saw and wanted it to look as realistic as possible. I have never seen anyone with a more precise eye to detail than my Mother. Because I have four of her paintings I can marvel at her brushstrokes and the way she made flat canvases come alive with images. Her portraits are amazing. Here are three that are in our living room. In the case of Andrew Jackson she copied the portrait by Thomas Sully. I always wondered why she had never completed it, but this was the way Sully had left it. It is also the image that is on the twenty dollar bill.

The only one of her paintings that I don't have, that I would love to have, belongs to my Brother Bill. He has her Hemingway. It is, in my opinion, a masterpiece and I applaud Bill for grabbing it first. "Right!"

Mom was also a talented cook. What I am today I credit to her example. She cooked food, as she painted, with both creativity and love. My SIL Barb recently sent me this recipe for chocolate cake. Barb said "Do you remember your Mom's Blackbottom Cupcakes? This is a cake recipe that is very similar." It is a recipe that I'm sure you can find on the internet as a Blackbottom Cake, but I choose to call it Starry Starry Night Cake in honor of my Mom. She would have appreciated it's beauty and loved it.

STARRY STARRY NIGHT CHOCOLATE CAKE

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1/2 tsp. salt
1 tsp. baking soda
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla

FILLING:

1 (8 oz.) pkg. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
1 c. chocolate chips

Sift together flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla. Pour into 9x13 inch greased and floured pan. Combine cream cheese, egg, salt, sugar and chocolate chips. Drop by teaspoonfuls onto batter in pan. Swirl knife through batter to create a ribbon effect. Bake 30 minutes at 350 degrees. Sprinkle with chopped walnuts and confectioners' sugar if desired. Mom would have sprinkled it with plain sugar.

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I will see you after the holiday weekend. We have lots of family visiting. Have a fun and safe holiday. More recipes are coming from our cookout.

Crock Pot Teriyaki Chicken

2011-08-30T05:35:00.000-07:00

I have been running fast this week in preparation for the annual family Labor Day Weekend at the lake. There were bed linens to wash, beds to be made, the refrigerator cleaned, floors moped and an extra table added to the porch so that we can seat fourteen. I have been doing prep work in the kitchen; things that can be done ahead of time like making glazed pecans for salads, blueberry muffins baked and in the freezer, lemon cake layers made and a raspberry curd whipped up for a special birthday cake. There has been little time to think about what's for dinner.

I have two special friends in Michigan who have come to the rescue with ideas on crowd friendly recipes. My childhood friend Lyla has emailed me several recipes which I will blog about soon. Also my SIL Barb has sent along some recipes. One of the recipes she emailed me was from her friend Linda who is a great cook and is thinking about starting a blog. It is a recipe for chicken teriyaki that is done in a slow cooker. That is just what I needed yesterday when there was no time to cook.

The smell of the soy infused chicken cooking away while I was making beds and vacuuming was like heaven to my senses. I love it when dinner can cook itself and I need to remember to use my crock pot more often. The results were outstanding. The chicken thighs were meltingly tender and the sauce was delicious over plain white rice. If all of Linda's recipes are this good, I will become an avid follower of her food blog. Thanks Barb for passing the recipe along.

Now here's a dirty little confession. I couldn't sleep last night and got up at 4:00 AM and all I could think about was that chicken. I quietly got out of bed and went to the kitchen, scooped out some of the leftovers, microwaved them and enjoyed a bowl while reading my current novel. It was so good. Think I'll skip breakfast this morning.

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

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Mexican Casserole

2011-08-27T06:12:00.000-07:00

It was a good idea. I was looking for an easy to assemble casserole that was tasty and would feed a crowd. This may be that very thing, but you see, sometimes I can't leave a recipe alone. The recipe was on Epicurious. It was called My Favorite Mexican Casserole. It won a blue ribbon from Parade Magazine. It is made from shredded cooked chicken ( a chance to use a rotisserie chicken ), canned kidney beans, garbanzo beans and corn. It uses crushed tortilla chips instead of corn tortillas.

I made some good changes to the recipe. I used frozen corn instead of canned corn. I used black beans instead of garbanzo beans. For the final layer I mixed crushed tortilla chips with the last of the cheeses. But my big mistake was using two layers of corn tortillas where there was no call for them. It made the casserole too dry. The only tortilla chips called for were a layer on the bottom.

I will give you the recipe as written and if anyone tries it without messing with it, I would like to know about it. Not everything we make can be a success. Now I have to figure out what to do with this huge casserole when there are only the two of us to eat it.

MY FAVORITE MEXICAN CASSEROLE

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce (I used enchilada sauce)
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese

Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

Orzo Pasta with Parmesan and Basil

2011-08-24T04:43:00.000-07:00

One of my favorite side dishes has always been a rice pilaf. I saute rice in a saucepan with melted butter, then add chicken broth and cook on low heat until done. It is seasoned with tarragon if I am serving it with chicken.

I was on the pasta aisle of the supermarket recently and saw the bags of orzo; small rice shaped nuggets. Hmmmm - why not cook it like a pilaf? That is just what I did and I loved it. My basil plants are huge this time of year so I seasoned it with a big handful of fresh basil and slathered it with grated Parmesan.

This made a perfect side dish to the stuffed 8 ball zucchini squash that I posted about on Sunday. I have also served it with grilled chicken. I think it would also be wonderful with a veal Parmesan. It is going on my list of everyday meal rotations because it is so easy and I can always have the ingredients in the pantry. It is a fun way to eat pasta without having to twirl it around a fork.

ORZO PASTA WITH PARMESAN AND BASIL

2 Tablespoons of butter
1 cup orzo pasta
1 14 ounce can chicken broth
1/2 cup chopped basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

Melt butter in a saucepan over medium heat. Add orzo and stir in butter. Cook until orzo is evenly coated with butter and is beginning to brown. Add chicken broth, bring to a boil, reduce heat to low and cover saucepan. Cook on low heat until orzo is cooked through and chicken broth is absorbed, about 15 to 20 minutes. Remove lid and add chopped basil, grated Parmesan and salt and pepper to taste. Serves 4.

If you have leftovers, you can use them in those cute 8 ball zucchini squash. I cooked 1/2 pound of ground beef until done, drained the fat, added chopped tomatoes, Italian seasoning and cooked until the tomatoes released their juices. Then I added the orzo, stirred the mixture together and used it to stuff the zucchini and the small red peppers that I got from the market. I topped it with buttered breadcrumbs and baked it for about an hour. The possiblities are limitless. Because the 8 ball squash tops are so cute I baked them along side the squash and peppers. I just oiled the underside so that they would not stick to the pan.

Printable recipe Orzo

Stuffed Eight Ball Zucchini Squash

2011-08-21T06:21:00.000-07:00

We have been gone for a week visiting our family in Cary, NC. As much as I love our Farmer's Markets in the mountains, nothing can compare to the Farmer's Markets in Raleigh. My DIL Kristen and I spent a morning strolling the aisles there. There was everything from fresh bread from La Farm Bakery to these adorable eight ball zucchinis. There is no doubt about what to do with these cute little spheres. They are perfect for stuffing.

Kristen is very creative about coming up with ideas for recipes. Later in the day we visited her local butcher shop and came away with some chicken chipotle sausages.

We also had some Round of Hungary sweet red peppers that we picked up at the market. These peppers are sweet and also suited for stuffing, but in this case we used them as part of the stuffing for our zucchini.

I had already decided on making an orzo pasta dish (which I will blog about later), so our stuffing did not include rice or pasta. But it did include Manchego cheese, the sausage, peppers, zucchini, and a topping of fresh corn, panko crumbs and more cheese. It was as good as it gets.

STUFFED EIGHT BALL ZUCCHINI SQUASH

1 pound sausage of your choice
1 yellow sweet pepper,chopped
1 red sweet pepper, chopped
chopped flesh from hollowed out zucchini (about 1 cup)

1 cup shredded Manchego cheese

8 eight ball zucchini squash

Topping:
1 ear of sweet corn, cooked and kernels removed from cob
2 tablespoons butter, softened
1/2 cup panko crumbs
1/4 cup Manchego cheese, shredded
1 tablespoon chopped parsley

Hollow out eight ball zucchini squash with a melon baller reserving the flesh. There will be extra which can be saved for another purpose.

Saute sausage and peppers in a skillet until sausage is cooked. Drain off grease. Add 1 cup of reserved chopped zucchini and shredded Manchego cheese.

Stuff zucchini shells with the mixture. Place on baking sheet and cook in a 350 degree oven for about 30 minutes.

Mix topping ingredients together. Top each zucchini with some of the mixture and return it to the oven. Bake for an additional 30 minutes or until topping is browned. Broil for a few minutes if topping is not browned.

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Why are These People Smiling?

2011-08-15T03:44:00.000-07:00

They are smiling in anticipation of one of the best meals they will ever eat. David and I were invited for dinner at my dear friend and blogging buddy Penny's home near Asheville. Her blog, The Comforts of Home embodies all that the name implies. She and her husband have been creatively turning the home they bought a few years ago into the place we would all like to call home. You need to visit her blog to appreciate all that they have done.

Penny greeted us at the door with "Hola". I knew immediately that we were in for a Spanish inspired meal. It was a visual delight after entering their beautiful home. Penny and Mr. Comforts of Home have been working on their backyard to create a French inspired potager and pergola with a fountain and warming firepit area. The table was so inviting that I had no doubt that we were in for a treat.

The meal began with Manchego cheese, Marcona almonds, Spanish olives and flat bread. With it we had a cooling gazpacho made from tomatoes from Penny's garden.

We garnished it with croutons, hard boiled eggs and fresh tomatoes.

Mr. Comforts of Home cooked the paella on the grill in a huge paella pan. The ingredients were added to the pan in stages.

First the chorizo was sauteed in oil.

Then a sofrito (including onions, garlic, tomatoes and red bell peppers) was sauteed in the pan.

Rice, chicken broth and saffron were then added and it was left to cook.

The seafood was nestled into the rice and cooked briefly.

When the seafood was cooked the sliced chorizo was added back to the pan along with peas and lemon wedges. As the rice cooked it formed a crust on the bottom called a soccarat. It was time to dig in.

My plate was a masterpiece of vivid color. The Spanish wine was a perfect accompaniment to the food. We were then treated to a Spanish inspired dessert of crema catalana.

Crema Catalana is similar to Creme Brulee' but is softer in texture and has a lovely flavor of cinnamon, vanilla, and essence of orange and lemon. The carmalized sugar on top was curtesy of Mr. Comforts of Home's blow torch. The chef's torch that Penny had was not working properly so Mr. C did the manly thing and used a tool with power. Never be afraid to use your power tools while cooking.

Please go over to Penny's blog to read her take on our lovely meal and get the recipes for gazpacho and crema catalana. Here is her recipe for Paella.

PENNY'S PAELLA

1/4 Cup Olive Oil
2 Spanish Chorizo Sausages
2 Garlic Cloves, Minced
1/2 Spanish Onion, Diced
1 Red Bell Pepper, Diced
2 Ripe Tomatoes, peeled, seeded and finely chopped

2 Cups short to medium grained rice (I used Risotto)
1 Teaspoon Spanish Paprika
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground Cumin
Salt and Pepper To Taste

2 Teaspoons Saffron Threads

6 Cups Warm Chicken Stock

2 Lobster Tails, Split
1 Pound Shrimp
1 Dozen Mussels
1 large filet, white flaky fish like Haddock Cut Into 2 inche pieces

1/2 Frozen Sweet Peas, Thawed
Lemon Wedges

Heat oil in paella pan over medium high grill. Add chorizo and cook until done. Then remove from pan, cut into slices and set aside.
Saute garlic, onios, tomatoes and peppers until carmelized. Stir in seasonings.

Steep saffron in 1/4 cup hot water for 5 minutes. Add rice to pan, stirring to coat. Stir in saffron/water.

Add stock and simmer for 10 minutes, gently moving the panaround so the rice cooks and absorbs evenly - do not stir constantly!

Add sausage back into pan. Add lobster, wait 2 minutes, add shrimp, wait two minutes, add white fish, wait two minutes then add the mussels. Simmer without stirring until rice is al dente and the mussels have opened.

Scatter peas across top and continue to cook until liquid is absorbed and a crust (socarrat) had formed on the bottom.

Let rest 5 mintues off heat. Add lemon wedges and serve.

If you would like to make a paella and don't have a paella pan, La Tienda is a good source for all kinds of Spanish cookware.

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Cream Cheese Brownies

2011-08-12T06:51:00.000-07:00

There are numerous recipes for brownies out there. This just happens to be one of the good ones. I have joined a new website started by one of my blogging buddies Dave of My Year on the Grill. His website is erecipecards.com. You have probably seen the eRecipeCard button on the left of my text. Here it is.

This is a wonderful website with lots of recipes submitted by many food bloggers. I have started submitting my recipes. I have found it a useful source when I am looking for a particular recipe. It is also increasing the traffic on my blog from people who hit on one of my recipes. Check it out for yourselves.

I was searching Dave's website for a new take on brownies and found several good ones to choose from, but What's Cookin, Chicago really caught my eye. She had a recipe for Raspberry Cream Cheese Brownies. I love cream cheese swirled in chocolate and the addition of raspberry jam sounded interesting. But I decided to adapt the recipe using only the cream cheese. The brownies are moist and fudgy with a wonderful tang of cream cheese. Just what I was looking for. So thanks eRecipeCards and What's Cookin, Chicago for being such great resources.

CREAM CHEESE BROWNIES

1 8 ounce package cream cheese, softened

1/4 cup sugar

1 large egg yolk

1 teaspoon vanilla

2/3 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, cut into pieces

4 ounces unsweetened chocolate, chopped

1 1/4 cups sugar

3 large eggs

1 1/2 teaspoons vanilla

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.

Combine cream cheese, sugar, egg yolk and vanilla and beat until smooth.

Combine flour, baking powder, and salt in a small bowl. Microwave butter and chocolate in a large bowl, stirring occasionally, until smooth, about 1 minute. Cool slightly.

Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.

Pour half of brownie batter into prepared pan. Spread into even layer. Dollop cream cheese filling over brownie batter and spread into even layer. Spread remaining brownie batter evenly over filling. Run a knife through the layer to swirl slightly.

Bake until toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on wire rack.

By the way Dave has a new blog called Inspired by eRecipeCards.com in which he tries some of the recipes that are submitted to eRecipeCards for himself. And he wouldn't be Dave if he didn't add his own special touch to them. Way to go Dave. I love your new website and your new blog.

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Lunch with Old Friends

2011-08-08T04:15:00.000-07:00

The most important word in that title is "old". We have known our friends Bill and Liz since the very beginning of our marriage. David and Bill worked together at the University and Liz and I raised our families together. Our Sons were roomates in college and we were present at the marriages of all three of their children, as they were there for Michael's marriage. We moved to Lake Lure. They remained in Greensboro. So it is a pleasure to get together with them when they are in the area. They stopped by for lunch on Sunday.

I never worry about what to serve when they are here. I know their tastes well. Liz is originally from Australia and over the years has developed tastes similar to mine. She is a great cook and maintains a huge vegetable garden. There is always a great variety of food on her table. I remember being surprised that one of her children's favorite dishes was artichokes. They learned at an early age to peel the leaves from the steamed artichokes, dip them in butter and draw the flesh across their teeth.

So anything goes for lunch. And I am also using the word "old" for the recipes that I am posting today because I have already blogged about them. You know you are getting old when you start repeating yourself.

I served citrus grilled chicken which I blogged about here. It is my favorite way to grill chicken breasts. I love the way the lemon and lime juices play with the brown sugar and mustard to give the chicken a nice glaze and flavor.

With the chicken I served curried couscous, one of Ina Garten's classic recipes. Couscous is so fast and easy and I love all of the additions to it. It is full of tasty bits of carrot, green onion, toasted almonds, dried cranberries and garden fresh parsley. I blogged about it here. A huge tossed salad rounded out the lunch and we spent out time talking and catching up on each others' lives.

Oh, and we had Georgia peach cake and peach ice cream for dessert. It was a pleasant Sunday with old friends.

Georgia Peach Cake

2011-08-05T05:30:00.000-07:00

A simple buttermilk cake topped with fresh Georgia peaches is what summer is all about in the South. I remember crossing the border into Georgia for the first time driving down I-85 years ago. The sight that greeted us was a giant peach looking almost real in it's fuzzy plumpness. "Welcome to the Peach State" it said. I thought immediately of Gone With the Wind and the peaches and cream complexions of Scarlett O'Hara and all of the other southern belles. I declare, I have looked forward to the Georgia peach crop ever since.

I make a great peach cobbler which is such a tradition in our area. It goes well with barbecue and is served in many of the barbecue joints in the south. But I was looking for a more refined peach recipe this time. I saw a recipe in Bon Appetit for a blackberry buttermilk cake and just knew that I could adapt it to peaches instead of blackberries.

It is an easy cake to put together, but you have to be sure to sift the cake flour and measure before the final sifting with the baking powder, soda and salt. The results will yield a tender flavorful cake that is delicious in it's subtle nuances of buttermilk, orange, vanilla and peaches. Dust with powdered sugar. Add ice cream or whipped cream if you must, but I like it as is.

GEORGIA PEACH CAKE

4 peaches, peeled and sliced

1/4 cup sugar

1 1/2 sticks unsalted butter at room temperature

1 1/3 cups sugar

3 eggs at room temperature

1 1/2 tsp. grated orange zest

2 tsp. vanilla

2 1/3 cups cake flour (sifted, then measured)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 cup of buttermilk

Butter a 9" diameter springform pan. Cut a piece of parchment paper to fit the bottom and butter that. Dust the pan with flour. Place pan on a baking sheet.

Preheat oven to 350 degrees F.

Mix sliced peaces with 1/4 cup sugar in a bowl and allow to rest for a few minutes. Arrange peach slices in bottom of springform pan.

Cream butter and sugar in a mixer until it is light and fluffy. Add eggs one at a time until incorporated. Add orange zest and vanilla and mix in.

Mix the 2 1/3 cups of sifted cake flour with the baking powder, salt and baking soda. Sift into a bowl to be sure the baking powder and soda are evenly distributed.

On low speed add the flour mixture and buttermilk to the batter in 3 additions alternating the flour and the buttermilk.

Pour the batter over the peaches and smooth the top. Bake until the cake is golden brown and a tester inserted in the center comes out clean, about 1 hour and 20 minutes. Let cool in pan set on a wire rack for about 15 minutes. Invert onto a cake plate, loosen the sides of the springform pan and remove it and the bottom piece. Peel off the parchment paper. Dust with powdered sugar and serve.

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Fresh Tomato, Herbs and Egg Frittata

2011-08-01T05:50:00.000-07:00

There is nothing easier or more forgiving than a frittata. You can add most anything to it. It feeds a lot of people and goes together quickly. This time of year I have been getting tomatoes from the Farmer's Market, eggs from a farm and herbs from my own herb garden. Sunday morning is our time to indulge in a big breakfast. The two of us cannot eat a whole frittata but that doesn't stop me from making one with eight eggs in a 10" pan. We just cut it into wedges and save what is not eaten for another day. A frittata wedge reheats quickly in the microwave.

I am not bothering to give you a specific recipe because it is so easy. For this particular frittata I melted a couple of tablespoons of butter in my skillet. Added chopped onion to cook for a few minutes, added chopped basil and chives, chopped tomatoes and stirred. Then I added 8 beaten eggs. It is a good idea to pull your spatula from the edges to the center to move the liquid eggs from the edges. When the frittata begins to set, put it in a 350 degree oven until the eggs are set.

This is the kind of recipes that Mark Bittman offers in his new cookbook Kitchen Express. I love this book because he offers simple combinations of ingredients using seasonal food just to give you ideas on what you can do. All the recipes can be made in 20 minutes or less.

Here is one of his frittata recipes.

PANCETTA AND SPINACH FRITTATA

Beat four eggs; add a handful of freshly grated Parmesan, salt, and pepper. Cut about a quarter pound of pancetta into small pieces and fry in a tablespoon of olive oil; add a couple of chopped shallots and continue cooking until the pancetta begins to brown and the shallots have softened. Add a bunch of chopped spinach and cook until wilted and beginning to dry. Pour in the egg mixture and cook slowly until the eggs just set. Run under the broiler to brown for a minute if necessary if the top remains runny; serve hot, warm or at room temperature.

There are creative recipes for everything from soup to sandwiches. I find the book inspiring.

Ratatouille From our French Friends

2011-07-27T12:30:00.000-07:00

While on our motorcycle trip to Alaska and the Pacific Northwest we met Carole and Laurent on the ferry trip down the Inner Passage toward Vancouver Island. We thought we were brave souls for making the trip to Alaska, but Carole and Laurent have us beat by miles. They have taken a year off from their jobs, shipped their bike to Montreal, ridden across Canada, toured Alaska and now have ridden from West to East across the United States. We invited them to stay with us on their trip South. They are on their way to Florida to stay for a few weeks and then will head west again through Texas, into Mexico and Central America. They will then load their bike on a boat to South America and spend the remainder of their trip exploring that continent. Not only do they have all of their clothing for all kinds of weather, camping gear and supplies with them, but they travel with panache. Carole always wears her pearls and her hair is cut in a short style that defies the evil effects of helmet head. They have a blog which chronicles the trip and Carole has a separate section "just for girls" that tells you how to travel with very little and still look good.

Carole's silver fox helmet attachement is tres chic. As is her recipe for ratatouille.

Ratatouille has it's origins in Provence and uses a melange of summer vegetables. Eggplant (Aubergine), zuchinni (corgettes), peppers, onions and tomatoes. Carole and Laurent live in Tours which is in the heart of the Loire River Valley. They have invited us to stay with them when we visit France next summer. Carole's version of ratatouille differs from the recipes I have seen before only in the seasonings. Most ratatouilles are seasoned with thyme and bay leaves. Carole uses cumin and cilantro. That is "so individually Carole" and so good. Here is her recipe.

RATATOUILLE

1 eggplant cut into small cubes
1 onion, chopped
3 zuchinnis cut into small cubes
1 sweet red pepper, chopped
3 garlic cloves, minced
1 bunch of cilantro, chopped
1 tsp cumin powder (or to taste)
Salt and pepper to taste
1 28 ounce can diced tomatoes
Olive oil for sauteing

In a large skillet coated with olive oil saute the eggplant and onions until they are soft. Remove from pan to a bowl. Add more oil to pan and in it saute the zuchinni and and red pepper until they are soft. Add the garlic to the pan and cook for 1 more minute. Add the cumin and the cilantro. Stir. Return the eggplant mixture to the pan along with the can of diced tomatoes. Salt and pepper to taste. Bring to a boil and then lower the heat to simmer and cover. Cook over low heat for about 45 minutes. Serve as is or over rice.

Dinner was delicieux, tres magnifiques.

We said our au revoirs this morning. We hated to see them leave.

Rendez-vous l'annee prochaine. See you next year. Bon Voyage Carole and Laurent! You can follow their blog and adventures here.

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Chicken Cutlets with Balsamic Vinegar and Honey Glaze

2011-07-23T07:14:00.000-07:00

Using thin sliced chicken breasts is an easy way to get dinner on the table in a hurry on those days when you have too much going on. We are finishing the downstairs area of the cottage.

The lower level of the cottage has a sitting area and the guest bedrooms. The sitting area is an awkward shape because it is part of the original cottage and we had to add a stairwell to the upper floor which is all new.

This was my problem corner. Originally I wanted to put a chair and a half sleeper here but there just wasn't room. I finally found a comfortable leather chair and ottoman that fits the space perfectly. Across from this is a flat screen TV and a "future" TV console table. I am still looking. I love the pictures of our Granddaughter above the chair.

This gives you more of a perspective on where the stairs changed the shape of the sitting area. The french doors lead to the sleeping porch.

So, I have been shopping this week and have had little time to spend in the kitchen. The chicken recipe is a very loose adaptation of one that appeared in Gourmet years ago. There is a lot of flavor in this dish even though it goes together quickly. The wine, garlic, balsamic vinegar and honey are reduced to a glaze which is drizzled over the breaded chicken cutlets. David went back for seconds.

CHICKEN CUTLETS WITH BALSAMIC VINEGAR AND HONEY GLAZE

3 tablespoons balsamic vinegar
2 teaspoons honey
4 thin sliced chicken cutlets
3/4 cup breadcrumbs (I used half Panko crumbs and half whole wheat dried bread crumbs)
Salt and pepper to taste
1 egg, beaten and thinned with a little water
1/4 cup olive oil
2 cloves of garlic, minced
1 tablespoon unsalted butter
1/4 cup white wine
Parsley for garnish

Mix the balsamic vinegar with the honey in a small bowl. Set aside. Dip the chicken cutlets into the egg wash and then into the seasoned breadcrumb mixture to coat. Heat the oil in a large skillet. Fry the chicken cutlets in two batches until they are browned on each side and cooked through. Remove to a platter. Wipe out the skillet and add the butter. Cook the garlic in the butter for about 1 minute. Stir in the wine and boil the mixture until the liquid is reduced to about 2 tablespoons. Stir in the reserved vinegar mixture and boil the mixture until it is syrupy. Spoon the glaze over the chicken and sprinkle with parsley. Serves 2.

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Grilled Flank Steak Sandwich with Sweet Onion Marmalade and Pear Horseradish Mustard

2011-07-19T04:52:00.000-07:00

This has got to be one of the best sandwiches I have ever made. It may become my signature sandwich, if there is such a thing. It all started when I was contemplating entering a contest at one of my new favorite websites, Food52. The contest this week is "Your best flank steak". I was looking to do a little something different than just grill a marinated flank steak, but decided that could be my jumping off point. I love onions and have been making a red onion marmalade to accompany my pork tenderloin for years. For the sandwich I decided to do sliced sweet Vidalia onions and cooked them with sugar and vinegar to give them a sweet and sour taste. In an old Gourmet magazine there was a recipe for a pear and horseradish mustard that has always intrigued me. I fiddled with the recipe, changed some of the ingredients and finally got a condiment that is way better than either mustard or mayonnaise. It has a little kick from the horseradish and sweetness from the pears, steeped in cinnamon, bay and peppercorns. Wow!

With ingredients this good, I needed a bread that would compliment the flavors but not overpower them. I love ciabatta rolls. They have a great texture and a mild taste. I browned the split ciabatta rolls in a little olive oil in a large skillet and they had a nice crunch to them. They were just perfect for the melting steak slices and sauteed onions. But the star of this show is the pear horseradish mustard. It makes a lot and keeps in the refrigerator for up to a month. So you can enjoy it on many different sandwiches. As for me, I think I will be grilling a lot of flank steaks.

Comments on the entries in the contest are important. I would appreciate it if you would comment on my entry. Just go to Food52 and tell me what you think. Thank you!

GRILLED FLANK STEAK SANDWICH WITH SWEET ONION MARMALADE AND PEAR HORSERADISH MUSTARD

Serves 4

For the Flank Steak and Sweet Onion Marmalade:

1 Flank Steak, 1 1/2 to 2 lbs
5 tablespoons Worcestershire sauce
5 tablespoons Ketchup
5 teaspoons Brown sugar
1/2 cup Red Wine

2 Large Vidalia onions, halved and sliced
3 tablespoons Canola oil
3 tablespoons Sugar
3 tablespoons Red Wine Vinegar
1/4 cup Water

1.Marinate the flank steak in the Worcestershire, ketchup, brown sugar and red wine in the refrigerator for at least 2 hours or overnight.

2.While steak is marinating, heat the 3 tablespoons of oil in a large skillet. Add the sliced onions and cook over moderate heat until the onions become soft. Add the sugar and cook stirring for a few minutes. Add the vinegar and turn the heat to low and cook until almost all of the liquid has evaporated. Add the water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes.

3.Prepare grill. Remove steak from marinade and grill it over hot coals turning once until it reaches your desired doneness. Medium rare to medium works best. Remove steak and let rest before slicing it into thin strips.

For the Pear Horseradish Mustard and Final Assembly:

4 Ripe Pears, peeled and chopped
1/2 cinnamon stick
1 bay leaf
6 peppercorns
1/4 cup Red Wine Vinegar
1/2 cup Red Wine
1 10 ounce bottle of Grey Poupon Dijon Mustard
2 tablespoons Creamy Horseradish
4 Ciabatta rolls, split and cut side browned in an oiled pan
Chopped lettuce for garnish

1.Wrap the cinnamon stick, bay leaf and peppercorns in a small piece of cheesecloth and tie with kitchen string. Add the chopped pears and cheesecloth bag to a large saucepan with the red wine vinegar and wine. Bring the mixture to a boil and reduce heat to simmer. Cook uncovered for about 20 minutes or until the liquid has reduced. Cool slightly and remove cheesecloth bag. Puree the mixture in a food processor. Add the pear puree to a large bowl along with the Dijon mustard and the horseradish. Stir to combine. The pear horseradish mustard keeps, covered and chilled for 1 month.

2.Assemble the sandwiches. Spread the split and toasted ciabatta rolls with 1 tablespoon pear horseradish mustard per side (or to taste). Add the sliced steak and the onion marmalade. Garnish with lettuce. Enjoy

Printable recipe

Sweet Cherry Pie

2011-07-15T07:55:00.000-07:00

Cherry pie has been on my mind lately. We had a wonderful cherry pie at The Inn on Crippen Creek Farm on our vacation. My friend Lyla commented on the fact that I failed to get the recipe for it and drats, it is true. While shopping the other day I picked up some sweet cherries with the intention of baking a pie. While laboriously pitting the cherries yesterday David said "what are you going to do with them?" I said "make a pie". He said "You can't make a cherry pie with sweet cherries!" "What!" I said. You have to understand that I trust what he is saying, in this case, because he grew up on a farm. A fruit farm. With cherry trees. His Mom was a great cook. Their cherries were sour. Grumbling, I went to the internet and searched for recipes for sweet cherry pie if there were such things. I found one and it was from Deb at Smitten Kitchen. If you can't trust her authority, one who is under contract with Knopf for a cookbook coming out next Spring, who can you trust. So there. As I expected when making a cherry pie with sweet cherries, just use less sugar.

I feel pretty confident about pie crust. Even back in high school when I didn't know how to cook anything else, I knew how to make a pie. I had grown up watching my Mom and Grandma make pies. As a matter of fact when David and I were first dating I decided to impress him with a homemade apple pie. I worked on it all afternoon taking extra care to flute the edges of the crust just so. David picked me up for out date and we went to a movie. Now you have to understand that there were two people in our family who loved pie crust; my Dad and me. While we were gone, my Dad started nibbling on the edges of the pie by breaking off small pieces, a little here a little there. He couldn't help himself. By the time we got home, my beautiful pie looked like a family of mice had gnawed their way through the edges leaving crumbs of pastry scattered everywhere. It was a disaster. David laughed. I was furious. Later my Dad apologized, but it was not as heartfelt as I thought it should have been. He thought it was the funniest thing that he had ever done and over the years the story was told over and over again with great mirth.

So to this day, when I make a pie, I always make it with a thick crust with the edges fluted just so. Just for Dad.

For the recipe for sweet cherry pie and a really great all butter pie crust check out Deb's Smitten Kitchen blog post.

Egg Nest

2011-07-13T05:14:00.000-07:00

The last month has been about fun and excess. Our trip to Alaska, Vancouver Island, Washington and Oregon was everything we could have hoped for. It was a trip of a lifetime and David has fulfilled his thirty-year-long dream of riding his bike to Alaska and the Arctic Circle. We are back home. Life goes on.

Getting back into the kitchen has been something I have relished. Our small garden is maturing and the peace and quiet of the lake has been a balm to our travel weary souls. I needed to start out simple just to come down from our sometimes over-indulgent habits. I went to my farm source and bought a dozen fresh eggs.

While cruising the blogs looking for new egg recipes, I found a blog I did not know. Imagine that! Home Cooking in Montana had a recipe for egg nests. She found the recipe from Elise at Simply Recipes. What a revelation to me. Why haven't I thought of this simple preparation? To make it even more appealing, the recipe appeared first in a French children's cookbook called La Cuisine est un Jeu d' Enfants or Cooking is Child's Play.

I have made eggs nestled in bread slices (Toad in a Hole), muffin cups with Prosciutto or hashbrowns, but never thought to nestle an egg yolk into it's frothy beaten white. I love this presentation. To make it even better the egg white can be flavored with cheese and/or herbs. Give this a try. You will love it.

EGG NESTS

2 eggs
Salt to taste (1/8 to 1/4 tsp)
1/4 to 1/2 cup grated Gruyere cheese

1. Preheat the oven to 450 degrees F with a rack in the middle. Line a baking sheet with parchment paper or Silpat. If using parchment paper grease it lightly.

2. Sepearate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. Place each egg yolk in a seperate small bowl.

3. Place the egg whites in a very clean mixer bowl. Add the salt and beat the egg whites with a whisk attachment (or hand mixer) until stiff peaks form.

4. Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5. Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the center.

6. Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the pan and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes. Serve immediately.

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Up On Crippen Creek

2011-07-08T07:49:00.000-07:00

Situated in a remote area of southwestern Washington, down a winding country road, lies The Inn at Crippen Creek Farm. The first sight that greets you as you enter the pebbled drive is the goat pen with fresh-faced goats curious about your passing. Then you see the pig enclosure and are further greeted by scampering chickens as the beautiful yellow farmhouse comes into view. After a long bike ride from Port Angeles, Washington, it was like arriving home. And that is just what Don and Kitty Speranza have created here; a home away from home for weary travelers.

The Inn at Crippen Creek is outside the small town of Skamokawa, Washington and close to Astoria, Oregon, the Columbia River and Puget Island. The area is popular with kayakers, fishermen and nature lovers alike. Because it is so isolated, with prior arrangements, Kitty and Don will provide their guests with dinner as well as the expected breakfast. I knew this before we arrived. But what I didn't know was that both Don and Kitty are passionate about cooking. They are part of the Slow Food Movement and former caterers in Portland, Oregon. They grow much of their own food and offer cooking classes in their gourmet kitchen.

We were not the only guests at dinner that evening. A writer and a photographer from Sunset magazine and their guests were also at the table. It made for lively conversations. Also, I had fun taking pictures of the food with my point and shoot camera while next to the photographer, Joshua, with his professional equipment.

Over wine and hors d'oeuvres on the porch, Don mentioned that the dinner to come was inspired by Thomas Keller's wonderful cookbook, ad hoc at home. Thomas Kelller's other two cookbooks, The French Laundry Cookbook and Bouchon are complex and sometimes intimidating to the home cook. But ad hoc was written specifically for the home cook. It is full of recipes that are part of the family (meaning staff) meals prepared at the restaurants. Thomas Keller has opened his Ad Hoc Restaurant down the street from his famous French Laundry Restaurant in Yountville, CA to showcase such dishes as fried chicken, pork ribs and other comfort foods. Our meal may have been comfort food, but it was anything but simple. It was, in a word, sublime.

The menu included Salmon Cakes made with fresh caught sockeye salmon, Potato Pave' (resembling paving stones), and Sauteed Rainbow Chard with Pine Nuts, Golden Raisins and Serrano Ham. Don had prepared most of the meal ahead of time and only had to saute the salmon cakes, give the potatoes their final browning and warm the chard dish before we sat down for dinner.

The most complicated dish on the menu was the potato pave'. This glorified scalloped potato dish requires time and involves several steps but the crunchy, buttery results are worth every minute and hour spent on it. Reading the recipe, the procedure of stacking wafer thin potato slices was not immediately clear to me, but the video of Thomas Keller preparing the dish on the Martha Stewart Show makes it abundantly clear. Click on this link to find the video.

Even dessert was a labor of love. Kitty made a cherry pie from fresh cherries and Don made homemade buttermilk ice cream. They are a collaborating force to be thankful for. Our bedrooms with lush linens were just as welcoming after a long day and full stomachs.

Our breakfast the next morning included farm fresh scrambled eggs, bacon from the pigs raised on the farm, home fries, cheddar buttermilk biscuits, and fresh blackberries with panna cotta sauce. It was difficult to leave such wonderful hosts ( I should say friends) with whom we had so much in common. If you are ever in the area, this is an experience not to be missed. Here are a few more pictures of the farm.

The free range chickens.

The wily pigs.

The garden.

Here are the recipes from our Thomas Keller inspired dinner. Also visit The Inn at Crippen Creek Farm website for more of Don and Kitty's recipes and information about the Bed and Breakfast.

SALMON CAKES

1 1/2 teaspoons unsalted butter
2 tablespoons finely diced onion
2 tablespoons finely dicd red bell pepper
1 garlic clove
1 1/4 pounds cooked wild sockeye salmon, chopped into small pieces
1/4 cup mayonnaise
pinch of cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon Old Bay seasoning, or to taste
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 1/2 cups panko crumbs
1 large egg
Canola oil

Position two oven racks in the lower and upper thirds of the oven and preheat the oven 350 degrees F.

Melt the butter in a small saucepan over medium heat. Reduce the heat to medium-low and add the onion and pepper. Grate the garlic with a Microplane grater directly into the pan (or mince it and add it). Cook, stirring often, until the onion and pepper are tender, about 5 minutesw. Remove from the heat and let cool completely.

In a large bowl, whisk the mayonnaise with the Worcestershire, mustard, parsley, Old Bay, salt, and lemon juice to combine well. Stir in 1/2 cup of the panko crumbs and the onion mixture. Gently fold in the cooked salmon.

Put the remaining 2 cups panko crumbs in a shallow bowl. Divide the salmon mixture into 12 equal portions. One portion at a time, gently shape the mixture into a ball (the mixture is very delicate because there is only a small amount of panko in it), roll gently in the panko to coat, and shape into a slightly flattened ball about 2 inches in diameter and 1 inch thick. Add a bit more panko as needed to coat, and set on a plate.

Heat some canola oil in each of two large ovenproof frying pans over medium heat until it shimmers. (If you don't have two pans, cook the cakes in batches and transfer to a rack set over a baking sheet, then finish in the oven.) Add the cakes, pat down gently, still maintaining the rounded shape, and cook until golden brown on the first side, about 5 minutes. With a spatula, gently turn each salmon cake over and cook on the second side for another 5 minutes, or until golden brown. Transfer the pans to the oven and cook for 2 to 3 minutes, to ensure that the salmon cakes are hot throughout.

Line a small baking sheet with paper towels. Transfer the salmon cakes to the towels to briefly drain. Arrange the salmon cakes on a serving platter and serve with remoulade or your favorite sauce.

POTATO PAVE'

1 cup heavy cream
Kosher salt and freshley ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possible)
5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
Canola oil
2 thyme sprigs
2 garlic cloves, lightly crushed, skin left on
Minced chives

Preheat the oven to 350 degrees F.

Pour the cream into a large bowl and season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel the potatoes. Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline. Lay a Japanese mandoline or other vegetable slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream. (If you can't lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.) Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing. Repeat with the remaining potatoes.

Brush a 10-by-6 1/2-by-3-inch high pan with half the softened butter. (Don't use a shallower pan - you need the depth this size pan gives the pave'.) Line with parchment paper, leaving a 5- inch overhang on the two long sides. These extensions will be used to cover the potatoes as they cook and later serve as handles when unmolding. Brush the parchment with the remaining softened butter and sprinkle with salt and pepper.

Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan. Repeat to form a second layer. Dot with a few cubes of butter and sprinkle lightly with salt and pepper. Continue layering the potatoes, adding butter and seasonings after each two layers. Fold over the sides of the parchment to cover the potatoes. Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake).

Bake the potatoes for 1 hour and 50 minutes, or until completely tender when pierced with the tip of a knife or a wire cake tester. Remove from the oven and let cool for 15 minutes. Put a weight on top of the potatoes (see Note), cool to room temperature, wrap well, and refrigerate for at least 6 hours, or up to 2 days.

To serve, run a palette knife around the two longer sides of the pave' to release it from the pan, and use the parchment handles to lift the potatoes from the pan, or invert onto a cutting surface. Trim all sides of the pave'. Cut the pave' into 12 equal pieces and let sit at room temperature for 30 minutes.

Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut-side-down, add the thyme and garlic, and cook, basting with the liquid in the pan, until browned on the first side, then turn carefully and brown the opposite side.

Arrange the potatoes on a serving platter, browned side up. Put a small piece of butter on each piece to melt, and sprinkle with chives.

Note: The easiest way to weight the pave' is to cut a piece of cardboard just smaller than the top of the pan, so that it will cover the top of the pave' without resting on the sides of the pan. Wrap the cardboard in aluminum foil, set it on top of the pave', and place a few cans or other weights on the cardboard for even weight distribution.

RAINBOW CHARD

2 tablespoons pine nuts
Kosher salt
4 to 5 pounds rainbow chard
About 1/4 cup cup canola oil
2 tablsespoons finely chopped garlic
1 ounce thinly sliced serrano ham, cut crosswise into 1/4-inch strips
2 tablespoons Wine-Steeped Golden Raisins (See Note)
Freshly ground black pepper

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.

Spread the nuts on one of the oined pans and toast in the oven for about 10 minutes, until evenly browned. Remove from the oven, transfer to a plate, sprinkle with salt, and let cool.

Cut out the thick stems from the leaves of chard and set aside. Stack the greens in batches and cut crosswise into thirds; set aside. Trim the stems and cut them on the diagonal into 1-inch slices. You need 2 cups stems for this recipe (reserve any remaining chard for another use).

Bring a large pot of salted water to a boil. Add the chard stems and blanch until tender but still slightly resistant to the tooth, 3 to 4 minutes. Drain and spread on the second parchment-lined baking sheet.

Pour 1 1/2 tablespoons canola oil into each of two large saute pans and heat over medium heat (if you have only one large pan, cook the greens in 2 batches). Add 1 tablespoon of the garlic to each pan, reduce the heat, and cook over medium-low heat until softened but not colored, about 1 minute. Add one-quarter of the chard greens to each pan, season with salt (salt lightly if your ham is very salty), and cook for 3 to 5 minutes over medium to medium-low heat, until the chard wilts to about half its original volume. Add the remaining chard and cook until wilted and tender, 15 to 20 minutes total. Spread the greens, with their liquid, on the third lined sheet.

To serve, heat some oil in a large frying pan over medium-high heat. Add the ham and saute for about 45 seconds to crisp. Add the pine nuts and raisins and toss. Add the chard stems and greens, toss to combine, and heat through. Season to taste with salt and pepper. Transfer to a serving bowl.

Note: Wine Steeped Golden Raisins
3/4 cup golden raisins
1/4 star anise
1 whole clove
1/2 cup dry white wine, such as Sauvignon Blanc

Combine the raisins, star anise, and clove in a jar.

Bring the wine to a boil in a small saucepan. Pour over the raisins and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month. Remove the star anise and clove before serving.

Printable Recipe Salmon Cakes

Printable Recipe Potato Pave'

Printable Recipe Rainbow Chard

Scenes from Victoria, British Columbia

2011-07-06T06:05:00.000-07:00

We left Juneau, Alaska by ferry and spent the next three days cruising down the inner passage toward Vancouver Island. There were many great sights along the way. After arriving at Port Hardy on the northern tip of Vancouver Island, we rode to the Southern tip of the island to Victoria, the capital of British Columbia. The above picture was taken in the Inner Harbour of Victoria with The Fairmont Empress Hotel in the background.

I took this picture while still on the ferry. For more information about our passage, check out David's blog. We met a delightful young couple from Tours, France who are riding their motorcycle from Canada through the United States, Mexico, and Central and South America before returning home a year later to France. They are stopping for a visit at Lake Lure near the end of this month.

The Inner Harbour in Victoria is a busy scene.

All of us in front of the Parliment Building built in 1897.

Our evening stroll coincided with the arrival of a group of Prom attendees at the Empress hotel. The bright gowns made a vivid mark on the beautifully landscaped lawn.

We loved seeing a Royal Canadian Mounted Policeman amongst the group.

How brilliant to have Prius taxi cabs.

We had dinner at Nautical Nellies, a harbour landmark. I loved the crabcakes with peach and sweet pepper chutneys. The filo crisps, olive oil and balsamic vinegar were a nice added touch. I must remember this presentation.

David had their paella with halibut, salmon, scallops, shrimp, chorizo sausage with peppers and onions in a spicy creole rice, garnished with steamed clams.

Our accomodations for the two nights we were in Victoria were at Marketa's Bed and Breakfast. It is located within walking distance of the harbour. The breakfasts were enormous and delicious.

I had already dug into my pancakes before I remembered to take a picture.

"Ah, Excuse me Dave. Let me get a shot of that before you eat it. Thank you."

After our "way too much but delicious" breakfast we again boarded a ferry and left the Victoria Harbour for Port Angeles, Washington. I had no idea of what awaited us at Crippen Creek. It was a gourmet delight.

An Interlude at Pondside

2011-06-30T16:15:00.000-07:00

When the travails of traveling on a motorcyle throughout the Pacific Northwest get you down, there is no better respite than a stop at a magical place called Pondside. Situated between two limpid ponds with an American ( in our honor ) flag drapped entrance gate, we immediately felt welcomed by my blogging friend Pondside and her husband The Great Dane. Reading her blog I have always been entranced by her gentle style and great wisdom. We bloggers sometimes "know" each other without ever being formally introduced.

When I blogged about our trip to Alaska and trip south through Vancouver, Pondside graciously invited us to lunch. Who could resist? What a treat it was. I was hesitant to show up with a camera around my neck and the typical blogger mentality of snapping pictures of everything in sight, so I missed photographing her lovely pasta salad with smoked salmon and asparagus that she credits to Cathy of Wives With Knives, another great blogger. It was delicious and will go in my file of favorite recipes. Thank you Cathy. David especially enjoyed it because he has had a hard time finding salmon on this trip in spite of the fact that the salmon are running and we saw thousands of them in a river in Alaska. Here is Cathy's picture.

Pondside made a dessert of Eton Mess that was just perfect to round out our meal. I don't have her specific recipe but it was a mixture of broken up meringues, whipped cream and Cointreau marinated strawberries. You can check out Ina's recipe here. We chatted over dessert and coffee and found so much in common. I never thought I would find another fabric junkie like me. We are even reading the same paperback author right now.

The day turned drizzly for a brief time and we walked around the property to see the ponds and the chickens and ducks.

My visit with Pondside was a delight.

And I love her umbrellas too! Thank you H and GD for opening your world to us. We are so much the better for it.

I have been without internet access for the past week or so and am just catching up on my blogs about our trip. I am home now, but have at least two more posts that I want to share with you. Also I need to catch up with all of your posts. Again thank you Pondside for a delightful interlude in our trip.

Halibut Cheeks in Alaska

2011-06-18T21:43:00.000-07:00

A delicacy indigenous to Alaska and the Pacific Northwest, halibut cheeks are a treat. The cheeks are cut from the area behind the halibut's eyes and jaw and have a flavor and texture compared to sea scallops or lobster. They vary in size from tiny morsels taken from small halibuts to pieces larger than your entire hand from fish such as the one below which weighed in at 160 pounds.

The guys went fishing while we were in Homer, Alaska. They were allowed to catch two fish each and the fish they caught were this size; more in the 30 pound range.

Our fish was flash frozen and will be shipped home to us when we return to Lake Lure. The bowl of fish cheek soup pictured above was what we had for dinner at a restaurant in Seward, Alaska. It was flavored with garlic and lemon juice. I am anxious to receive my halibut fillets and my four small cheeks. It won't be enough to make a soup or chowder, but we will savor them and use the rest of the halibut in many ways.

David and I celebrated our wedding anniversary while in Alaska. I have to say that life has hardly ever been boring for us. Forgive my disheveled appearance. Riding motorcycles is not good for the complexion or the hairdo.

Here are a few more pictures from our trip.

This is Cafe Cups in Homer, Alaska. It is a funky little place with great food and wine.

One of the most awesome sights we saw was the Mendenhall Glacier in Junuea, Alaska. It is a tongue of ice stretching over 12 miles from the Juneau Icefield to Mendenhall Lake. It is around one-half mile wide and about 100 feet tall.

Tulin and me at the Mendenhall Glacier viewing area.

Notice the ice field behind us. The temperature was about 60 degrees.

Of course I couldn't resist buying a cookbook while I was here. This recipe for halibut cheeks comes from Cooking Alaska's Wild Halibut by Kathy Doogan. You can substitute scallops or lobster.

HALIBUT CHEEKS WITH BACON AND SHALLOT RELISH

2 strips bacon, cut crosswise into slivers about 1/4 inch wide
2 tablespoons butter
1 medium shallot, finely diced
1 tablespoon rice vinegar
1/4 teaspoon sugar
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
3/4 pound to 1 pound halibut cheeks
Salt and pepper

Heat a small non stick skillet over medium-high heat. Add the bacon slivers and cook, stirring often, until bacon is browned and crisp. Using a slotted spoon, remove bacon pieces to paper towels to drain; if necessary, pour off all but about 1 tablespoon of bacon fat. Reduce heat to medium and add butter to bacon fat in skillet. When butter has melted, add shallots and cook, stirring often, until they turn light brown and begin to caramelize, 4 to 5 minutes. Add bacon pieces back to pan; stir and continue cooking another 1 to 2 minutes. Stir in vinegar, sugar and parsley them remove relish from heat and keep warm.

Heat olive oil in a large non-stick skillet over medium high heat. Season halibut cheeks with salt and pepper then add to pan. Cook 2 to 3 minutes then turn and cook an additional 2 to 3 minutes, until cheeks are almost firm to the touch. Do not overcook. Place halibut cheeks on plates, spoon relish over fish and serve immediately. Serves 2.

Printable recipe

Alaskan Adventure

2011-06-14T09:55:00.000-07:00

Oh, the sights we've seen. But I will start at the beginning. I flew into Anchorage on June 9th. It was 10:30 at night and still light. I have yet to see a complete sunset. We spent the first two nights in Anchorage at The House of Jade, a lovely bed and breadfast with equally lovely hosts.

This is the entrance to the bed and breakfast. The flowers here are enormous. I'm not sure if it is because of the amount of sunshine that they receive or if it is because they need to be hardy to survive the harsh winters.

This is our talented hostess Dee in the middle with Tulin and me. On the first morning we were there, she and her husband Yves served 16 people a multicourse breakfast effortlessly.

We were served fresh fruit with yogurt sauce, coffee cake, reindeer sausage, hash brown potatoes and quiche. It was the perfect way to start the day.

Dee shared two of her recipes with me. Her Apple Cranberry Coffee Cake and Alaska House of Jade Broccoli Quiche are both worthy of sharing and perfect for a crowd.

APPLE CRANBERRY COFFEE CAKE FROM ALASKA HOUSE OF JADE

Spray bundt pan with cooking spray. Preheat oven to350 degrees.

Ingredients:
1 tablespoon butter or marganine
1 Granny Smith apple, diced
2/3 cup dried cranberries (soak them in hot water for about 10 minutes first - then drain and pat dry)

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs

2 cups plus 2 tablespoons sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup sour cream

6 tablespoons soft butter or margarine
1 cup firly packed brown sugar
2 teaspoons cinnamon
1 cup pecans, chopped

Instructions:
Melt 1 tablespoon butter in sauce pan, add apple and cranberries. Saute until tender (about 5 minutes). Set aside.

Cream shortening, sugar and vanilla. Add eggs, beating after each addition. Sift flour, baking powder, salt and soda together. Add to creamed mixture alternately with sour cream. Spread 1/2 batter in prepared 10 inch bundt pan.

Cream 1/2 cup butter or margarine, brown sugar and cinnamon together. Add nuts and apple-cranberry saute and mix well. Dot batter in pan evely with half of nut mixture. Cover with remaining batter and top with remaining nut mixture. Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Do not overbake.

Remove from oven and let cool for 10 minutes then invert onto plate then carefully invert one more time onto serving platter so the nut side is on top.

ALASKA HOUSE OF JADE BROCCOLI QUICHE

3 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
3 to 4 cups chopped fresh broccoli
3 to 4 cups shredded mozzarella cheese
1/2 to 1 cup Mexican style cheese or cheddar cheese
12 eggs, well beaten
3 cups milk
1 1/2 cups half and half
salt to taste
fresh ground black pepper to taste
dash to 1/4 tsp nutmeg
1 Tbls Dijon mustard

Directions:
Preheat oven to 350 degrees F.

Over medium-low heat melt butter in a large sauce pan. Add onions, garlic and cook slowly, stirring occasionally until soft.

Blanch broccoli in a large pan of boiling water for 3 to 4 minutes and drain.

Spoon vegetables into 9 x 13 inch pan that has been sprayed with Pam.

Combine eggs and milk and whip; then add cheese and seasonings. Stir in onion, garlic and the butter you cooked them in. Pour egg mixture over vegetables. Bake in preheated oven for 30 to 40 minutes, or until center has set.

Note: You can substitute any vegetables you prefer - or any meats such as ham or sausage.

Printable recipe Coffee Cake

Printable recipe Quiche

When Only the Best Will Do - Vandele Farms

2011-06-09T03:44:00.000-07:00

Located on Cane Creek Road in Lake Lure is a farm run by the Crocker family. Kathleen and Larry Crocker have been raising cows and pigs for many years. Origninally they used the meat for their own consumption, but there was so much interest in what they were doing they began raising their animals for commercial consumption. The meat from Vandele Farms is USDA approved, but most importantly, it is chemical, additive and antibiotic free. Their beef is pastured and given a supplement of vegetarian, chemical free feed. Take a look at their website and the gallery of pictures showing pigs frolicking in the fields. There is something to be said for meat from animals who have been treated humanely. I, for one, feel good about buying farm raised meat and supporting my local economy.

From that beautifully marbled beef chuck I made my Daube de Boeuf Provencale. The long slow cooking rendered the beef tenderly delicious. The origin of the word daube comes from the French name of the cooking vessel, a daubiere, in which the beef stew is cooked. The vessel is shaped in such a way that it traps the moisture that is released in the cooking process and keeps the stew moist. You can achieve the same results in any heavy covered casserole by placing a round of parchment paper over the beef mixture.

I have looked at many daube recipes. The Provencal origin of the recipe dictates that it should include olives, but many of the recipes I saw do not include olives. If you are an olive lover, do include them. But be aware that they do impart their distinctive flavor to the dish.

I am flying to Anchorage, Alaska today to join David on his motorcycle trip. I will post when I can. The guys are going halibut fishing while in Homer, Alaska so I am hoping to get pictures of the catch and the preparation of the fish. We will journey from Alaska to Vancouver, where I will meet up with a fellow blogger. I am excited to meet her. Then it is on to Bend, Oregon where we will check out some of the wineries and enjoy the scenery before we girls fly home. An adventure awaits!

DAUBE DE BOEUF PROVENCALE

3 lbs beef chuck, cut into cubes
1 cup red wine
2 tablespoons brandy
5 tablespoons olive oil, divided
2 slices bacon, diced
1 large onion, minced
3 garlic cloves, minced
1 large carrot, grated
1 bay leaf
1/4 teaspoon dried thyme
1 (32 ounce) can whole tomatoes, with juices
12 green olives, pitted and halved
1/4 cup white mushrooms
1/4 cup chanterelle mushrooms
1/4 cup shiitake mushrooms
3 fresh parsley sprigs, chopped
Salt and Pepper to taste

Place beef, wine, brandy and 3 tablespoons oil in an airtight container and refregerate at least 2 hours (overnight is best).

In a large frying pan, cook bacon over medium heat; remove bacon and set aside, reserving drippings in pan.

Remove beef from marinade, reserving marinade, and blot dry. Brown at medium heat in bacon drippings with 2 extra tablespoons of olive oil if needed in 3 to 4 batches. Set beef aside on plate as browned. Sweat onions, garlic and carrots in pan for 5 to 6 minutes. Add browned beef, reserved beef marinade, bay leaf, thyme, tomatoes and olives. Bring to a boil. Cover with a round of parchment paper and the lid and place in a 350 degree oven. Bake for 2 to 2 1/2 hours.

During the last 15 minutes of cooking, sear mushrooms in a separate frying pan over medium-high heat in 2 tablespoons oil. When beef is complete, remove from oven and stir in mushrooms and parsley and season with salt and pepper. Thicken with a slurry of flour and water if needed.

Printable recipe

Clafoutis Redux

2011-06-06T04:51:00.000-07:00

Remember this post picture of my first clafoutis pictured below? What a mess!

The new version looks so much better, even though I cooked it a little too long. Experimentation is a good thing. My thanks go out to both Barbara of Moveable Feasts and Susan of Schnitzel and The Trout for alerting me to this recipe which appeared first on Smitten Kitchen's blog, then on Barbara's blog, then on Susan's blog.

The major difference between the two recipes is in the amount of flour. The recipe I followed originally had only 1/2 cup of flour. Barbara's recipe had 1 cup of flour, which gave a more cake-like consistancy to the clafoutis. She also used fresh cherries. Since I now can find cherries in the market, I used them instead of the frozen cherries I used in the first recipe. Barbara did not pit her cherries because in an authentic clafoutis the pits are left in to give a nice almond flavor to the batter. I pitted my cherries and substituted 2 teaspoons of Kirsch (Cherry Liqueur) for the 2 teaspoons of rum suggested. I think the Kirsch gave that almond flavor the pits would have and it makes the clafoutis so much easier to eat.

Now I feel much better about making this dessert ahead of time for my Provencal dinner. Bloggers to the rescue. Thanks all!

CHERRY CLAFOUTIS

2 Cups Cherries, pitted
3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons Kirsch

Preheat oven to 400 degrees F. Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet. Scatter the cherries (with or without pitts) evenly over the bottom.

Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the Kirsch if using. The batter should be smooth and very shiny.

Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.

Printable recipe

Spicy Black-Eyed Pea Salad with Tomatoes, Cucumbers and Cilantro

2011-06-03T06:12:00.000-07:00

I eat differently when I am alone. But no, I do not make do with a bowl of cereal or a frozen microwaved meal for dinner. I am known to live on grilled hamburgers and my new passion, Hebrew National Hot Dogs, but I also like to make a big batch of something and serve it in different ways for several days.

A cookbook that I have come to rely on for well tested and unusual recipes is The Fresh Market & Friends Cookbook. This black-eyed pea salad is a case in point. It is something different. It can be served as is and is deliciously refreshing. It was not at all spicy though. I seeded my jalapeno pepper so that may be the reason. If you want more spice, add the whole minced pepper. I also liked the fact that it used dried black-eyed peas which actually cook up in no more than 20 minutes; much better than the salty canned variety. Right after I made the salad I served it with the predictable grilled hamburger. But then I got creative.

I always have flour tortillas in the refrigerator and I had picked up a rotisserie chicken on my way home from the Memorial Day weekend which I had barely put a dent in. So I fried the tortillas in a little oil, topped them with the black-eyed pea salad, cubes of chicken and a little sour cream. It was delicious. Now what should I do next? How about adding them to salad greens with a can of good quality olive oil packed tuna or, if I get lazy and desperate, it would make a good relish on my hot dog. What would you do?

SPICY BLACK-EYED PEA SALAD WITH TOMATOES, CUCUMBERS AND CILANTRO

1 1/2 cups dried black-eyed peas
1 large cucumber, peeled, seeded and chopped
1 small red onion, chopped
4 medium tomatoes, seeded and chopped
1 jalapeno pepper, minced
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
1/4 cup lemon juice
salt and pepper to taste

Bring a large pot of water to a boil then add black-eyed peas and a pinch of salt; cover and bring back to a boil. Reduce heat and simmer partially coverd for 15 to 20 minutes. Drain, rinse and allow to cool.

In a serving bowl, combine cooled black-eyed peas, cucumber, onion, tomatoes, jalapeno, cilantro, garlic, oil, lemon juice, salt and pepper; toss to combine. Serve immediately or place in refrigerator for 30 minutes to allow flavor to develop.

Printable recipe

Provencal Green Beans

2011-05-31T08:29:00.000-07:00

The French call them haricot verts (ah ree koh vayhr). The French green bean is slightly different from our variety. They are longer and thinner and very tender. To achieve the same results, it is best to pick your green beans while they are still small and just maturing in the garden. This is the best time of year to find young beans at Farmer's Markets also.

I am relying on the Farmer's Market more this year than I was last year. Last year we had a plot in the local community garden, but because of the lack of water and the commute back and forth, we decided to give it up. Our cottage is surrounded by towering oaks so there is limited sunshine to sustain a large garden plot. But this year we were able to terrace a sunny hill next to the house for a small garden. My green beans are growing, but not ready to pick yet.

I have donated a Provencal dinner to a recipient at a silent auction for charity and the green beans are part of the menu. See the complete menu here. Because of scheduling conflicts, I will not be able to deliver the dinner until some time in July. I am hoping to still be able to pick some small green beans from my garden then.

The recipe for Haricort Verts Provencale came from Richard Olney's Provence the Beautiful Cookbook. It is a stunning coffee table book with lovely pictures of the region and recipes that are authentic to Provence. The green beans and garlic are sauteed in olive oil with bread crumbs. It makes a lovely presentation and tastes simple and fresh.

HARICOTS VERTS A LA PROVENCALE

Small, tender green beans, 3 - 4 inches long, are best for sauteing. Larger beans should be snapped in two and parboiled before being sauteed.

1/4 cup olive oil
4 cloves garlic, peeled and curshed
1 lb small, tender green beans, top end trimmed
salt and freshly ground pepper
handful of dried bread crumbs ( I used Panko crumbs)

Warm the olive oil in a large frying pan over medium-high heat. Add the garlic cloves and, when they begin to sizzle and color, add the beans. Cook, tossing repeatedly, for 4-5 minutes. Season to taste with salt and grind over some pepper. Add the crumbs and toss or stir with a wooden spoon only until the crumbs are crisp and begin to color.

David left on his motorcycle trip to Alaska on Sunday. What a better send off could you get than a farewell kiss from your Granddaughter? Safe travels David. I will be joining him in Anchorage on June 9th. Here is a link to his blog, Riding with Dave, if you want to follow along with his adventures. He has not posted anything new yet because the road has been long and the weather horrible.

Printable recipe

Bourbon Pecan and Apple Salad with Balsamic Vinaigrette

2011-05-26T07:30:00.000-07:00

Here is a perfect salad to go with any grilled meat you might be having for the Memorial Day weekend. We will be spending the weekend celebrating our Granddaughter's 5th birthday.

I have made many salads combining fruits, nuts and crumbled cheese but this has to be one of the best. The main fruit in this salad is chopped apples, but because I have a strawberry pot with ripening strawberries, I added them as well.

What makes this salad so very special is the balsamic vinaigrette. It has a chopped shallot, garlic, mustard and honey component that compliments the heady balsamic vinegar and olive oil. It was so good I even marinated my pork chops in it.

Have a safe and special Memorial Day weekend. God bless our troops past and present.

BOURBON PECAN AND APPLE SALAD WITH BALSAMIC VINAIGRETTE

Bourbon Pecans:
1/4 cup brown sugar, packed
2 tablespoons butter, melted
1 tablespoons bourbon
1 cup pecans

Preheat oven to 325 degrees F.

Combine brown sugar, melted butter and bourbon in a bowl. Add pecans and stir to combine. Place mixture on small baking sheet or cake pan and bake in oven for 20 minutes or so turning occasionally until nuts begin to brown. Cool in pan. The sugar and butter will caramelize.

Balsamic Vinaigrette:
1 small shallot, minced
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 teaspoons honey
2 garlic cloves, minced
2/3 cup olive oil
salt and pepper to taste

In a medium mixing bowl, combine shallots, vinegar and Dijon mustard, let stand for 20 minutes. Whisk in honey and garlic, then slowly drizzle in olive oil while rapidly whisking. Season with salt and pepper to taste. Set aside until ready to use.

Salad:

1 head of red leaf lettuce
1 apple chopped
1 cup celery
Bourbon pecans
1/2 cup crumbled Feta cheese

In a large bowl, toss lettuce, apples, celery, pecans and Feta cheese together. Drizzle with Balsamic Vinaigrette just before serving.

Printable recipe

My Paris Apartment Kitchen

2011-05-24T04:09:00.000-07:00

It is never to soon to plan a trip. As you probably know we will be leaving soon on a motorcycle tour of Alaska. This is David's dream trip. Paris is mine. So I have been researching places to stay in Paris for June of 2012. I found the perfect apartment in the 7th Arrondissement five minutes away from the Eiffel Tower and steps from Rue Cler, the famous market street. It is on a quiet residential street and has a king size bed in the separate bedroom, both a tub and shower, a lovely living room furnished in Brittany antiques, and a full compliment of books (in English), CDs, DVDs, etc. But this is what I really liked. The kitchen is complete with a new stove with rotisserie oven. I have found that most apartments for rent in Paris have only a microwave and a 2 burner hob. It is also less expensive than staying in a hotel. I am booking it today. In celebration of my great find, last night I made Ina Garten's Lemon Chicken with Croutons from her Barefoot in Paris cookbook.

All over Paris you can find rotisserie chickens. The drippings from the roasting birds baste sourdough croutons beneath them. Following Ina's directions, I sauteed sourdough bread cubes and put them on my serving platter.

I roasted my chicken.

I felt like I needed more pan juices to pour over the chicken and croutons so I added a can of chicken broth to the pan drippings.

And dinner was served.

You can find the recipe for Lemon Chicken with Croutons here.

Brunch at the Lake

2011-05-20T07:42:00.000-07:00

The weather cleared yesterday for the most delightful day. As I mentioned in my previous post, Jane of Blondies Journals and her husband are vacationing in Asheville this week. Penny of The Comforts of Home and I got together with her for lunch on Wednesday and all of us got together yesterday at Lake Lure for brunch. The menu included items that I have posted before.

Here I am preparing the Mexican Benedicts.

You can find the recipe here. We also had Potato, Tomato and Rosemary Gratin, Tropical Fruit Salad and Apple Bread.

David served Mimosa's and Bloody Marys. Jane and Alan know our home town well because their cottage is on a lake a few miles from where David and I grew up.

The day was cool but pleasant. Captain David loves to share the lake and it's history with everyone. Does anyone look bored yet?

This is the reason I enjoy blogging so much. Without having my blog I never would have met Penny and Jane. We had a wonderful day together. Our husbands are pretty special too.

Thanks Penny for the pictures. I didn't get my camera out once.

Apple Bread, a Test Ride and a Blogger Lunch

2011-05-18T08:31:00.000-07:00

This has been a busy time for us. David will be leaving on his motorcycle ride to Alaska at the end of the month. I will be flying to Anchorage on June 9th to ride along with him. He has been outfitting the bike for the last few months, so we decided that we needed to take a test ride to see if all of our gear and the two of us would fit. We went with our riding friends Ron and Jackie on a weekend trip along The Blue Ridge Parkway. I think we have worked out most of the kinks. It's the human kinks we can't work out. It's a shame that we can't also give ourselves younger bodies that would allow us to get on and off the bike with ease and allow us to ride for hours without aches and pains. I am also trying to figure out how to pack everything I will need in two soft saddle bags. I will be away for three weeks. It's not easy even though we are shipping my riding gear and helmet to our first hotel in Anchorage.

We spent the night at a quaint inn just off the parkway in Little Switzerland. The Alpine Inn is run by Susan and Ron. Susan serves a delightful light breakfast in the morning. She makes many varieties of sweet breads and she shared this apple bread recipe with me. Each room at the inn has a panoramic view of the mountains from it's balcony. Breathtaking.

I baked this apple bread once already. It is in the oven again. The first time I made it, it did not cook enough and the middle was still soft. The recipe says to cook it for 45 minutes but mine took 1 hour. Be sure to test the center with a toothpick to see if it comes out clean. The flavor of the bread is wonderful. That is why I am making it again. Tomorrow I am having a brunch for a visiting blogger, Jane of Blondies Journal and my good buddy Penny from The Comforts of Home. Jane and her husband are vacationing in Asheville. Yesterday Penny (who lives in Asheville) and I had lunch with Jane at a restaurant in the downtown area. It is always so much fun to put a face and personality to the wonderful bloggers that you love to read. Since Jane and her husband have a summer place on a lake in Michigan, I thought it would be fun to show them Lake Lure. We will all have brunch and then go for a boat ride around the lake. Here we are at lunch yesterday.

I will try to take more pictures tomorrow. But in the meantime, you can enjoy this bread along with us.

APPLE BREAD

1 cup sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp cinnamon
1/2 tsp vanilla
2 cups self rising flour
1/8 cup buttermilk
2 cups chopped apples

Preheat oven to 350 degrees F.

Butter a loaf pan. Cream sugar and butter until smooth. Add other ingredients except apples. Mix well. Fold in apples. Bake for 45 minutes to an hour or until wooden toothpick inserted in center comes out clean.

Printable recipe