A Spoonful of Thyme

Deep-Dish Winter Fruit Pie with Walnut Crumb

2012-01-26T10:23:00.000-08:00

This was on my daughter's list of things that she would like for Christmas. As I looked at the books I knew that I would be ordering two copies of Rustic Fruit Desserts! It was a popular book in her circle and they were applauding the wonderful recipes.

You are lucky today because Google Books has Rustic Fruit Desserts available for preview! Take a look, I think you will like it as much as I do.

I put one of the desserts on our menu for the Gourmet Group. In constructing the menu this time I was looking for recipes that weren't overly time intensive but would offer great flavor.

The Deep-Dish Winter Fruit Pie with Walnut Crumb seemed like the perfect finish to our meal. The introduction to the recipe billed it as a sensory treat: soft pears, slightly firm apples, texture and sweetness from figs, and tart cranberries to add a little "pop"! It was delicious. It wasn't a real sweet dessert and the walnut crumb was perfect with a statement made by the cinnamon! We added a scoop of ice cream which was the perfect compliment.

Deep-Dish Winter Fruit Pie with Walnut Crumb

Rustic Fruit Desserts

Serves: 8-10
Baking time: 60-75 minutes

Pie Pastry
1 3/4 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter, cut into 1/2 inch cubes
3 Tbsp ice water
1 tsp freshly squeezed lemon juice

To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.

Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredient and stir just until the dry ingredients are moistened.

Dump the dough onto a well-floured work surface and press it into a 6-inch disk.. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 inch springform pan with the rolled-out dough. patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

Walnut Crumb Topping
3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raw walnuts, coarsely chopped
1 1/2 tsp ground cinnamon
1/4 tsp fine sea salt
6 Tbsp unsalted butter, melted

To make the walnut crumb topping, mi the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Fruit Filling
1 cup dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick
4 pears, peeled, cored, and sliced 1/2 inch thick
1 cup cranberries, fresh or frozen
1/2 cup granulated sugar
2 Tbsp corn starch

Position a rack in the lower third of the oven and preheat the oven to 375° F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup water for 5 minutes. Drain and set aside until cool enough to handle.

Slice each fig into 4 or 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling, thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

Our newest member of the Gourmet Group prepared the dessert. She said that she thought the crust was a little dry to work with so you may need to add an additional tablespoon of water.

I really liked the fact that this did not have the sweetness common to most cobblers. It was a very nice ending to our meal.

Today, I am participating in Full Plate Thursday hosted by Miz Helen at Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Designs by Gollum.

One Whole Lemon Equals A Tasty Treat!

2012-01-19T15:04:00.000-08:00

I have an abundance of citrus this year and I am really excited about all the possibilities. With the temperatures dropping and a storm coming in, it is now harvest time so I now have to tend to a multitude of lemons and limes. Ironically, my daughter posted a Lemon Bar recipe on Facebook that she had recently made, just as I was contemplating what I should make first. As I considered the recipe and read her friends' exclamations of how great they were, I knew what I was going to make.

The recipe, Whole Lemon Bars, is from David Lebovitz's blog. I didn't make any changes to the recipe even though I had never heard of processing the entire lemon!

I must admit to nibbling every time I passed by the dish....they are delicious! (So how long has it been since I swore off sweets? Nope, I didn't last very long....)

Lemon Bars

David Lebovitz

Crust
1 cup flour
1/4 cup sugar
1/4 tsp salt
8 Tbsp melted unsalted butter
1/2 tsp vanilla

Lemon Topping
1 lemon, organic or unsprayed
1 cup sugar
3 Tbsp freshly squeezed lemon juice
3 large eggs, room temperature
4 tsp corn starch
1/4 tsp salt
3 Tbsp melted unsalted butter
Optional: Powder sugar, for serving

Preheat the oven to 350° F.

Overturn an 8-inch square pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. Smooth it as best you can.

In a medium bowl, mix the flour, 1/4 cup sugar, 1/4 tsp salt, 8 Tbsp melted butter, and vanilla, stirring just until smooth.

Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

Bake the crust for 25 minutes, or until it's deep-golden brown.

While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, 1/4 tsp salt, and 3 Tbsp melted butter and blend until almost smooth. (A few bits of lemon pieces are normal and encouraged!)

When the crust comes out of the oven, reduce the heat of the oven to 300° F. Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

Remove the pan from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil.. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

I can't imagine one ever needing the information about storage....they didn't last 24 hours at my house!

I am participating in Foodie Friday hosted by Michael at Designs by Gollum.

Backyard Citrus

2012-01-18T07:34:00.000-08:00

It is time to pick and juice the citrus that live in containers on the patio and around the house!

The Eureka Lemon does really well in our area.

I do not know the variety of the lime tree. The limes have a yellow skin but a green flesh. Their juice is tasty. My daughter and SIL gave it to us when they moved to the Pacific Northwest.

My favorite is the Meyer Lemon. There are lots of good things to bake with this wonderful juice!

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Mac and Cheese - Tailor to Taste!

2012-01-11T12:52:00.000-08:00

There aren't very many folks around who do not like macaroni and cheese. I remember the "quick lunch" mom made on cold days. Mac and cheese with a squirt of ketchup. The one I really liked, though, was the one for dinner. It was from scratch and I think it was the first casserole that I really wanted to learn how to make. Warm roni surrounded by a warm, flavorful cheese sauce...and sometimes a hotdog on top! Did anybody else's mom do that?

Times have changed and macaroni and cheese has a new life...one with an infinite number of variations. In this month's issue of Fine cooking, mac and cheese is a featured article. I loved the article....a base recipe to serve as my canvas and "the pantry and freezer" were my palette!

It was dinner time and I had not made much effort to be prepared. So, having just perused the Fine Cooking article I decided that I would make the macaroni and cheese. Of course that was when I thought I had just the right cheese combination in the refrigerator. Nope....somebody got there before me. I had cheddar, gruyere and parmesan. I had leftover ham which Mr. T was kind enough to cut into little pieces. I had half a bag of broccoli and half a bag of peas in the freezer. It looked as though I was going to be fairly creative.

Six Steps to Your Delicious Mac and Cheese

Step 1
Preheat the oven to 350° F.
Grease the casserole dish (9 X 13) with butter.

Step 2
Make your own coarse breadcrumbs or use Panko breadcrumbs.

Step 3
Make the cheese sauce.
4 Tbsp unsalted butter
1/4 cup flour
3 1/2 cups milk (Sadly, all I had was half and half. LOL)
Kosher salt

Base Cheese (3-5 cups)
Select one or two cheeses such as cheddar, gruyere, Monterey Jack, Havarti, gouda, etc.
Accent Cheese (I four cups basic and 1/2 cup of the accent cheese.)
Parmigiano-Reggiano, Feta, Mascarpone, etc.
Herbs and Spices (use two or three)
2 tsp Thyme, rosemary, or sage;
1/4 cup chopped parsley;
1 tsp dry mustard, 1/2 tsp cayenne, 1/4 tsp nutmeg, etc.

Melt the butter in a 3-4 quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes. The butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan. Whisk until the sauce until smooth and has the consistency of heavy cream.

Raise the heat to medium and bring to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer, for ten minutes. Turn off the heat and gently whisk in your choices of a base cheese(s) and accent cheese, herbs and spices. Season to taste with salt. Keep warm.

Step 4
Cook 1 lb of your favorite pasta

Step 5
Add the cheese sauce to the drained pasta and gently stir.
Add in any additional ingredient(s) up to three cups.
Select from: peas, broccoli, ham, mushrooms, scallions, bacon, caramelized shallots, etc.

Step 6
Transfer the mixture to the baking dish. Evenly scatter the breadcrumbs on top. Bake at 350° F. until the top is golden brown, about 20 minutes. Serve immediately.

I selected cheddar, gruyere, parmesan, ham, peas, broccoli, dried mustard, and cayenne.

Having a base recipe and being able to make it "your own" is fun....an easy way to use up odd pieces of cheese and a few leftover items!

Sunset

2012-01-02T18:31:00.000-08:00

We are having the strangest weather. It was 81° F. yesterday, so unlike our usual low fifties and fog. It seemed strange to have a window open.

Next, the sunset was stunning!

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Chard and White Bean Soup

2012-01-02T09:22:00.000-08:00

During the holidays the family spends many hours cooking together. It is exhausting but so much fun! The one thing we need to practice is restraint. We really don't have to make everything that looks yummy, but it seems as though we try. One morning, my oldest daughter sent me an email (from across the house..LOL). It said, I want to make this for dinner tonight. The email included a recipe for a Chard and White Bean Stew that looked delicious, but since there was no meat involved I am renaming it soup.

When I agreed, she said, "Oh, and you put a poached egg on top." What? Egg on top of soup? It was time to be adventurous...I was assured that it was delicious.

Chard and White Bean Soup

adapted from Smitten Kitten

1 large bunch Swiss chard, cleaned, ribs and stems removed
3 Tbsp olive oil
3 carrots, chopped (about a generous cup, or to your liking)
2 ribs celery, chopped (about a cup)
4 medium shallots, chopped
2 cloves garlic, crushed
1 cup dry white wine
3 15-ounce cans white beans, drained and rinsed
2 cups chicken stock
1 15-ounce can diced tomatoes
Salt and freshly ground pepper to taste
1 bay leaf
4-5 sprigs of thyme, leaves stripped and stems discarded
1 Tbsp sherry vinegar

Toast country bread or baguette, poached eggs, chopped fresh parsley and grated Parmesan to top the dish.

Bring a medium pot of water to boil. Cook chard (or an heavier green) for one minute, drain and squeeze out extra water. Coarsely chop the chard.

In a medium pot, heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Add the wine, scrapping up any bits that have stuck to the bottom of the pot, and cook it until it reduced by three fourths. Add beans, stock, tomatoes, a few pinches of salt, freshly ground lack pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove bay leaf. Add more broth if you like a thinner soup and adjust seasoning to taste.

Serve drizzled with sherry vinegar.

Poach eggs, one per serving.

Prepare the bread by spreading with butter or olive oil and toasting under the broiler. Rub bread surface with half a clove of garlic when removed from broiler. Bread may be served along side the soup or ladle the soup on top of the bread. Top that with the poached egg, a sprinkle of grated Parmesan and chopped parsley.

This is a keeper recipe and yes, I put the poached egg on mine even though I wasn't too sure....

It was much more delicious than it sounded and I will do it again!

Twelve Favorites of 2011

2011-12-29T16:59:00.001-08:00

It is hard to believe that another year has flown by! I can't believe that it is almost 2012. This time last year I swore off sugary foods. In reviewing the posts, I lasted until the first of January when I posted an amazing and easy Black Forest Trifle.

There is a reason...isn't there always! I was assigned dessert for our New Year's Eve dinner get-together. After that I did make it to the end of the month before indulging....good thing swearing off sugar wasn't a resolution, I would have failed miserably. Moving on....I want to share some of my favorites from 2011.

There was a wonderful Dutch Cheese Soup from last winter that I will need to make again. It was delicious and perfect for a cold January.

Another winter favorite of mine was the Steak and Guinness Pie....so comforting!

And then...Cookies and Cream Cupcake s...cupcake oh cupcake you are so divine!

Seafood Gratin was a smash with the Gourmet Group.

And then...Individual "Little Fella Cheesecakes"!

As things warmed up, I discovered Rum, Date, and Pecan Ice Cream. Yummy!

A variation of my usual Chicken Picatta was delicious!

I can't leave out my favorite salad of the year: Crab, Mango and Avocado Towers!

I learned how to prepare scallops! Scallops Provençal has become a regular part of our rotation! They are delicious!

My favorite Sweet Mustard Shrimp Appetizer is made over and over...it is so delicious and a perfect do-ahead dish!

We do tend to eat a lot of seafood so I cannot let the year's favorites slip by without mentioning Salmon and Tomatoes in Papillote! Perfection!

I wish all of you a blessed New Year!

Rotini and Sausage with Spicy Tomato-Vodka Sauce

2011-12-29T13:36:00.000-08:00

Pasta seems to be on the menu frequently these days. After thinking about it I decided it was totally comfort food. It feels good to eat pasta for dinner! Along with the pasta, I wanted sausage. So I morphed a recipe to match!

Rotini and Sausage

with Spicy Tomato-Vodka Sauce

adapted from Fine Cooking, March 2006

1/2 pound mild Italian Sausage (some hot sausage may be mixed in)
2 cloves garlic, minced
3/4 tsp crushed red pepper flakes; more to taste
2 Tbs extra-virgin olive oil
1 28 oz. can diced tomatoes
3 Tbs vodka
1/2 cup freshly grated Parmigiano Reggiano (I used shredded.)
1/4 cup flat-leaf parsley
3 Tbs heavy cream
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 pound rotini (about 4 cups)

In a skillet cook the sausage, crumbling it into small pieces. Drain and set aside.

Bring a large pot of salted water to a boil.

In a large saucepan over medium-high heat, add the olive oil. When hot, add the garlic and red pepper flakes. Heat until they are fragrant and sizzle about 30 seconds. Add the tomatoes and their juices and the vodka, bring to a boil. Reduce the heat so there is a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about a quarter), 10-15 minutes.

Puree the tomatoes using a hand blender (or a regular blender). After pureed, stir in the sausage, 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes, if you desire. Simmer to incorporate the cream and reduce the sauce slightly, about 5 minutes. Reduce the heat to low, cover and keep warm while the pasta cooks.

Cook the pasta, stirring occasionally, until it's just tender, 10 to 12 minutes. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, about 1 minute. Serve immediately. Sprinkle with the remaining 1/4 cup Parmigiano.

I am participating in Foodie Friday hosted by Michael at Designs by Gollum! Take a look at the virtual cookbook!

Beef Daube

2011-12-23T10:17:00.000-08:00

Beef Daube...sounds good, maybe even mysterious, but what is it? A Daube is a classic French stew that is made with inexpensive beef braised in wine with vegetables, garlic and herbs. It is usually prepared in a braising pan but I used my enamel-coated, cast-iron Dutch oven.

This was a heavenly stew with deep rich flavors. We loved it and since there are only two of us, we loved it a lot! I served it for lunch and dinner on subsequent days...and yes, I could have frozen it...but we loved eating it.

I combined two recipes to get the combination of ingredients that I wanted, but I used the technique and directions from Dorie Greenspan's cookbook, Around My French Table.

Beef Daube

adapted from Around My French Table

4 slices thick-cut bacon, cut crosswise into 1-inch-wide pieces
1 3 1/2 pound beef chuck roast, fat and any sinews removed, cut into 2 to 3-inch cubes
2 Tbsp Canola oil
Salt and freshly ground pepper
2 yellow onions, quartered and thinly sliced
6 shallots, thinly sliced
3-4 garlic cloves, bruised
1 1/2 pounds carrots, trimmed, peeled, halved crosswise, and halved or quartered length-wise
8 oz. small (button) Cremini mushrooms, left whole. If large, cut in half.
3 ribs celery
3/4 cup beef stock
1 1/2 T tomato past
2 T flour
1/4 cup Cognac
1 750-ml bottle fruity red wine (I used a Central Valley Syrah that was perfect!)
1 bouquet garni - 3-4 thyme sprigs, 2 parsley sprigs, 1 rosemary sprig, leaves from 1 celery stalk, tied together in a dampened piece of cheesecloth

Preheat oven to 350° F. Place oven rack in center of oven.

Cook bacon in Dutch oven until browned. Transfer bacon to a bowl.

Dry the beef with paper towels. Add 1 Tbsp oil to the bacon fat and warm it over medium high heat, then brown the beef, in batches, on all sides. Do not crowd in the pot. Transfer the browned meat to the bowl with the bacon and season lightly with salt and pepper.

Pour off the oil in the pot (don't remove any browned bits stuck to the bottom of the pan), add the remaining tablespoon of oil, and warm it over medium heat. Add the onions and shallots, season lightly with salt and pepper, and cook, stirring, until the onions soften, about 8 minutes. Add the garlic, carrots, celery. Stir everything to cover with a little oil. Add the tomato paste and stir for 1 minute, then stir in the flour. Pour in the brandy, turn up the heat, and stir well to loosen any bits on the bottom of the pot. Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in the wine and beef broth, toss in the bouquet garni. Stir.

When the wine comes to a boil, cover the pot tightly with foil and the lid. Place in oven and allow to braise undisturbed for one hour.

Pull the pot out of the oven, remove the lid and foil and stir everything. Add the mushrooms to the pot. If it looks as though the liquid is reducing by a great deal (unlikely), add water to cover the ingredients. Re-cover the pot with the foil and the lid. Return to the oven and cook for another 1 1/2 hours (total cooking time is 2 1/2 hours). At this point the meat should be fork tender - if not, return to the oven for another 30 minutes.

Taste the sauce. If you prefer the sauce to be more concentrated, pour it into a saucepan and boil over high heat reducing it to your preference. Taste and adjust seasoning.

Remove the bouquet garni and the garlic. Skim off the surface fat.

Serve the beef and vegetables moistened with the sauce.

This is the perfect comfort food!

Garlic Mashed Potatoes

2011-12-19T04:00:00.000-08:00

It's chilly outside.

It's kindof chilly inside.

It's time for something warm and comforting.

Today, that would be mashed potatoes!

I was trying out a new recipe for Beef Daube. So there had to be mashed potatoes, but not just any potato, it was perfect day for garlic mashed potatoes!! This potato recipe comes from Melissa's Cuisine. It is once again time for the Secret Recipe Club and this month, Melissa was my pal!

Melissa says she spends most of her time away from work, in the kitchen cooking up great things to eat. She also said that she started running to avoid all the pounds that could be gained from spending so much time cooking! Good point Melissa....being health conscious is a good thing and it can be hard for those of us who love to cook and love to eat what we cook!

That said, potatoes are healthy! I love potatoes and they were going to be a great accompaniment to the beef daube that was in the oven.

Garlic Mashed Potatoes

Serves 4

You will need:
4 potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
About 1/4 cup sour cream
About 1/4 cup chicken broth
2 Tablespoons milk
2-3 Tablespoon butter
1/4 cup fresh herbs of choice: I used a little parsley with chives for garnish.
kosher salt to taste
dash of fresh ground pepper

1. Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil, then simmer for 20 minutes until potatoes are tender.

2. Drain and return potatoes and garlic to pan.

3. Using a masher breaker down the large chunks of potato.

3. Add sour cream, milk, butter, and herbs to potatoes.

4. Using an electric mixer, whip, adding chicken broth in parts until potatoes are at the desired consistency.

5. Season with salt and pepper to taste.

These were absolutely perfect with the Beef Daube that is coming in the next post...unless the Christmas Cookies pop up first!

Butternut Squash and Apple Soup

2011-12-07T16:29:00.001-08:00

One can never have too many butternut squash recipes. It is a vegetable that has a wonderful flavor and it isn't overwhelming when used with other ingredients. It always pairs nicely with apples; so when I saw the Contessa's recipe for Butternut Squash and Apple Soup in Barefoot Contessa Parties, I decided to give it a try.

Butternut Squash and Apple Soup

adapted from Barefoot Contessa Parties!

2 Tbsp unsalted butter
2 Tbsp olive oil
3-4 cups chopped onion
2 Tbsp mild curry powder
2 large butternut squash
1 1/2 lbs sweet apples (I used gala and honey crisp.)
2 tsp kosher salt
1/2 tsp fresh ground pepper
2 cups apple cider (I used Honey Crisp Cider.)

Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15-20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and two cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30-40 minutes, until squash and apples are very soft. Process the soup through a food mill or puree it coarsely in the food processor. (I used the blender.)

Pour the soup back into the pot. Add the apple cider and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

This soup is pureed coarsely. I love biting into pieces of squash and apples! This was an excellent soup!

You're 15 Minutes Away from Scallops Provençal

2011-11-25T07:45:00.001-08:00

For our anniversary we decided that we would go out to lunch and stay in for dinner and cook something special. "Something special" to us means some kind of seafood. This night it was scallops. I must admit that I have never been much of a scallop eater. They are usually blah and chewy so I was a bit nervous about preparing them for our anniversary dinner. With the saute pan in hand, It was going to be the night to master the scallop!

I had seen Ina Garten as she raved about her scallop dish, and I must admit that they always looked delicious so I pulled out her cookbook, Barefoot in Paris. The recipe for Scallops Provençal looked perfect and appeared easy enough. We were only minutes away from a great anniversary dinner. Truly, minutes...scallops cook quickly!

Scallops Provençal

Barefoot in Paris

Easy French Food You Can Make at Home

by Ina Garten

Serves 3-4

Ingredients:
1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half

Directions:
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total.

Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.

This was the perfect anniversary dinner. I do believe that I am now a fan of the scallop! Scallops Provençal is even my new favorite recipe....what a great flavor...and cooked to perfection.

If you are looking for a cookbook to add to your library, Barefoot in Paris would be a great addition.

Being Thankful

2011-11-23T08:22:00.001-08:00

I have been blessed in many ways. When I saw Ralph Waldo Emerson's Thanksgiving reflection, I was immediately drawn to it. It is simple and also expresses my thankfulness.

For each new morning with its light,

For rest and shelter of the night,

For health and food,

For love and friends,

For everything Thy goodness sends.

Ralph Waldo Emerson (1803-1882)

During the few years I have been blogging, I have been blessed with many new friends, cyber-friends. I choose to count cyber-friends as friends. While we do not usually meet face-to-face, some of us do when the occasion presents itself. Some of my friends have shared books, sentiments, thought provoking quotations, cooking gadgets, "how-to's", numerous comments, and great discussions with me. I am appreciative and feel blessed to belong in such a helpful and caring community.

I must mention the lovely Maya Angelou book of poetry celebrating the phenomenal woman that Marilyn at Delights of the Heart shared with me. What a delight it was to read (no pun intended). She also tucked some tea from Thailand and a pendant inside! I have appreciated Marilyn's thought-provoking questions, reflections and sentiments this year. While I thanked Marilyn privately, I didn't say thank you publicly. Thank you, Marilyn!

The newest kitchen gadget in my house are Star Pancake Molds! Can you imagine how cute pumpkin pancakes are going to be in these darling molds? Thank you Kathleen at Cuisine Kathleen for these cute molds and the cupcake stencils that were tucked inside and the occasional email to check in and say hello!

I never knew there were so many kind, thoughtful and delightful folks out there! Thank you for making me think and reflect and for taking the time to stop by and leave an occasional comment. You always make me smile.

Happy Thanksgiving!

Beef Tenderloins with an Herb Crust

2011-11-21T04:00:00.000-08:00

It is once again time for the Secret Recipe Club post. I enjoy having the opportunity to really explore a blog and select something to prepare that sounds delicious! This club offers just that opportunity. We are all assigned a blog to peruse, find a dish to prepare, prepare said dish and post. This month I met Amy at Amy's Cooking Adventures.

Amy explains that she was motivated to begin cooking when she had her first son. Suddenly it was very important what she fed her family. She started exploring resources to help her prepare healthy meals....thus began Amy's Cooking Adventures!

I found a recipe for Beef Tenderloins with an Herb Crust that sounded great and since I just happened to have two medallions in the freezer and herbs in the garden, it was easy for me to decide to prepare it!

I did change the cooking procedure as it was still warm outside rather than cook the tenderloins in a skillet, we selected to go to the barbecue. I was hesitant at first because I didn't want the herbs to fall off, but the herbs weren't lost to the coals...

Herb Tenderloins with an Herb Crust

adapted from Amy's Cooking Adventures

½ cup flat leaf parsley, finely chopped

2 tbsp fresh rosemary, finely chopped

1 ½ tbsp fresh thyme, finely chopped

1 ½ tsp coarse salt

1 tsp coarsely ground black pepper

4 beef tenderloins, cut ¾ inch thick (about 1 pound)

¼ cup extra virgin olive oil

In a shallow baking dish, thoroughly mix together the parsley, rosemary, thyme, salt, and pepper.

Using the palms of your hands,your fingertips gently flatten the beef tenderloins to about ½ inch thick. (I barely flattened the tenderloins.)

Coat the beef tenderloins by gently pressing them into the herb mixture on one side, and then the other.

Heat the olive oil in a large skillet over high heat. When the first wisp of smoke appears, use tongs to set the coated beef tenderloins into the pan in a single layer. Cook until darkly browned, about 3-5 minutes. Flip and cook on the other side, until deeply browned, another 2-3 minutes (or to desired doneness). (Mr. T and I elected to barbecue the tenderloins.)

Transfer cooked tenderloins to a warmed platter and rest for 5 minutes before serving.

We were thrilled with the meal! I prepared some roasted smashed potatoes and steamed some squash to accompany the tenderloins. I would make this again. It was delicious.

Take some time to peruse Amy's blog, you won't be disappointed.

Tomatillo-Braised Pork Loin Revisited

2011-11-13T08:23:00.001-08:00

A number of years ago, a Rick Bayless cookbook was on my SIL's Christmas list. At the time, I hadn't heard of Rick Bayless and had no idea what I had been missing. I purchased Mexico One Plate at a Time. Of course I perused it before I wrapped it...then, I purchased a second copy! Since that time we both must own at least three of Rick's cookbooks. I have never been disappointed in his recipes.

The first recipe I prepared was the Tomatillo-Braised Pork Loin. Since then, I have prepared the dish at least four times. I love the "heat" of the tomatillos and chilies in this dish. I love the way the potatoes absorb the wonderful flavor of the juices.

I know my daughter and SIL like to shred the pork and make tacos from it. I like it sliced with lots of the sauce poured over. Either way, it is delicious.

Tomatillo-Braised Pork Loin

Mexico One Plate at a Time

Rick Bayless

1 1/2 tablespoons rich-tasting pork lard or olive or vegetable oil

1 2-pound boneless pork loin roast, untied if in two pieces
1 pound (10 to 12 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (roughly 3 serranos or 1 jalapeòo), stemmed
1 medium white onion, sliced
3 large garlic cloves, peeled and finely chopped
1 or 2 large sprigs fresh epazote, plus extra for garnish
OR 1/3 cup chopped fresh cilantro, plus a few sprigs for garnish
Salt
10 small (about 1 1/4 pounds total) red-skin boiling potatoes, scrubbed and quartered

Browning the pork. In a medium-size (4- or 5-quart) Dutch oven or other heavy pan with tight-fitting lid, heat the lard or oil over medium. When quite hot, lay in the pork loin (if there is more than one piece, don’t crowd them or they’ll stew rather than brown). Brown well on one side, about 5 minutes, turn it over and brown the other side. Remove the pot from the heat and transfer the pork to a plate; set aside the Dutch oven or pan to use for the sauce making.

The sauce. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side — 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool and transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed.

Set the pork-browning pan over medium heat. When hot, add the onion and cook, stirring regularly, until golden, about 7 minutes. Stir in the garlic and cook a minute longer.
Raise the heat to medium-high, and, when really sizzling, add the tomatillo puree all at once. Stir until noticeably darker and very thick, 3 to 4 minutes. Add 1 1/2 cups of water and the epazote or cilantro. Taste and season with salt, usually 1 teaspoon. Stir everything thoroughly.
Braising the pork. Heat the oven to 325. Nestle the browned pork into the warm sauce, cover the pot, and set in the oven. Cook 30 minutes.

While the meat is cooking, simmer the potatoes in heavily salted water to cover until tender, about 10 minutes. Drain and set aside.

When the pork has cooked 30 minutes, nestle the cooked potatoes into the sauce around the meat, re-cover and cook about 10 minutes longer, until the pork registers about 145 on a meat or instant-read thermometer. The meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink.

Serving the dish. With a pair of tongs and a spatula, transfer the pork to a cutting board. Let it rest there for 3 or 4 minutes while you finish the sauce: Spoon off any fat on the top of the sauce, taste the sauce and season it with additional salt if you think necessary. Spoon the sauce and potatoes onto a warm, deep serving platter.

This is comfort food from South of the Border! Great for those cold days ahead.

Spicy Tuscan-Style Sausage Ragu in your Slow Cooker!

2011-11-09T11:01:00.000-08:00

It was a cold and windy day...my kind of weather. It was a day for baking and a day for comfort food. It was a day for the slow cooker! A cold day, with yummy aromas coming from the kitchen. A day for the fireplace.

I recalled seeing a recipe for Spicy Tuscan-Style Ragu that Mari at Once Upon A Plate had posted. She described it as thick and rich...she was right! This was a different kind of sauce from my usual, also. I don't normally use just sausage and I had never tried making it in a slow cooker. What a great idea, except about mid-day we lost electricity. Not to worry it came back on...only to go off again. This time it stayed off for a long time. I decided I had no choice but to go to the stove top. Just as I dumped everything into the pan, the electricity came back on. Geez....

It did finish cooking. It was Easy! Aromatic! Delicious! I bought the cookbook. Yes, I have a cookbook weakness. Take a look. You may find yourself adding The Italian Slow Cooker to your library.

The sausage proportions may be adjusted to your taste. We like a spicy dish so I evened out the amount of sweet to hot sausage. I agree with Mari, this dish needs a sturdy, chunky pasta!

Spicy Tuscan-Style Sausage Ragu

Adapted from The Italian Slow Cooker

Makes 10 cups

2 Tbsp olive oil
3/4 pound sweet Italian pork sausage, casings removed
3/4 pound hot Italian pork sausage, casings removed
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry red wine
1 28 oz can Italian peeled tomatoes with their juice, chopped
1 28 oz can tomato puree
Salt to taste
1 cup heavy cream

In a large skillet, heat the oil over medium heat. Crumble the sausages into the pan and cook, stirring frequently to break up the lumps, until the meat is lightly browned. Add the onion and garlic and cook until the onion is tender.

Add the wine and scrape the bottom of the skillet. Pour the contents into the slow cooker. Add the tomatoes puree, and a pinch of salt. Cover and cook on low for 5 hours. Stir in the cream and cook for 1 hour more, or until the meat is very tender. Taste for seasoning.

I garnished with shaved Parmesan and a chiffonade of basil. Yum!

I will make this dish again but I will probably go to the butcher and buy some bulk sausage. I could eat another plate of this!!

Be sure to visit Mari at Once Upon A Plate. Her blog is so much fun and each recipe is a keeper!

I am participating in Foodie Friday hosted by Michael at Designs by Gollum and Fusion Fridays hosted by Jane Deere.

Broccoli-Ham Strata

2011-11-09T08:51:00.000-08:00

This recipe is a standard at our house. I love that I can do the preparation the night before and bake in the morning. It is one of those dishes that travels well and is also perfect for those times when you have overnight company or during the holidays when you need something different in the morning or for brunch.

The original recipe came from our Guild House. I have mentioned the Guild before. It is a non-profit whose main objective is to organize volunteers to conduct fundraising activities to assist and support the Henrietta Weill Memorial Child Guidance Clinic. It is a worthy cause...and they have never served a bad meal!

The only change that I made to the recipe was in the selection of bread. I prefer to use sourdough bread in a strata as opposed to plain white bread. I think it gives a better texture to the dish....and tastes better, too!

One thing I have noticed with this recipe is that it is much better if you are able to push down on the top to make certain that the top layer of bread is saturated with the liquid. I also find that I end up adjusting the temperature to 350° F. the last twenty minutes. In my oven it doesn't firm up within an hour. Keep an eye on it as cooking times will vary oven to oven.

Broccoli-Ham Strata

adapted from Guild House Cookbook

Serves 12

1 loaf sourdough bread, crust removed, slice into 1/2 inch thick pieces

1 lb. cheddar cheese, grated

1 pkg (10 oz) frozen chopped broccoli, thawed and drained
2 cup ham, finely chopped and well packed
2 T minced instant onion
6 eggs, slightly beaten
3 1/2 cups half and half
1 tsp salt
1 tsp dried mustard
1 tsp Worcestershire sauce

Thaw and drain broccoli; set aside. Place slices of bread in the bottom of a well-greased baking dish (9 X 13). You may need to cut some pieces so the the bottom is covered. Reserve some of the bread for the top. Sprinkle grated cheese over the bread, saving enough for the top. Ad the well-drained broccoli, distributing evenly. Sprinkle the onion over the broccoli. Layer the ham over the onion. Arrange the remaining bread on top.

Combine the eggs, half and half, salt, mustard, and Worcestershire Sauce. Mix well and pour over the bread. Cover and refrigerate overnight. Bake, uncovered, on a baking sheet, for one hour at 325° F. Cover with foil if the strata becomes too brown. Sprinkle with grated cheddar cheese the last 5 minutes of baking time. Let stand 10 minutes before serving.

Taking a picture in a moving motor home was an interesting activity. The vibration wasn't helpful!

We enjoyed our one day trip to some of the Central Coast wineries. My part was to bring a breakfast dish. It was delicious!

A Wine Tasting Adventure

2011-11-08T16:22:00.000-08:00

Early Saturday morning a group of friends and neighbors got together for our Great Wine Tasting Adventure. We had planned to visit six wineries and had both lunch and dinner reservations. We piled into a neighbor's motor home for a short two hour drive to the first winery, Tobin James Cellars. The tasting room has a western flair and club members are known as the James Gang!

With a glow we traveled to Chumeia Vineyards where the Winemaker, Les Nesbitt, told us about the winery and his award wining wines. Check out the many recipes featuring good food and wine on their website.

Next on the list was Sculpterra. I was intrigued by the sculpture garden that surrounds their elegant tasting room.

Lunch was next. We had reservations at Cass Winery where we had an outstanding gourmet lunch in their Library Room.

Robert Hall Winery was our next stop. My favorite wines are from Robert Hall. Their Sauvignon Blanc is my very favorite. We talked with Robert Hall and learned that he went into the wine business after his second retirement! We had a great tour of the caverns. Sadly, I had left my camera in the motor home!

Our last winery was Wild Horse Vineyards. I spent my time looking at cookbooks and yes, I couldn't resist purchasing just one. Our last stop was dinner at McPhee's Grill in Templeton. A delicious meal and time to head for home...

It was a long day and gee, with the time change, we got to add one more hour to the day! I used mine for sleeping!

It is time for Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

The Best Apple Cake

2011-10-31T13:59:00.000-07:00

I thought I had found the best recipe for apple cake. I was wrong! I found it this year. I had volunteered to make the dessert and the appetizer when our gourmet group met this month. As I reviewed the recipe I had been sent I noticed that there was actually very little difference between my old recipe and this one. But, this one had coconut I do love coconut so I was eager to try it.

I did hate the thought of using the bundt pan after the last adventure but I read through all of your comments and recommendations and decided that I would generously prepare the pan! It seemed to work, the cake came out of the pan without a problem!

I also opted to use the glaze from previous recipe instead of the one that Paula used. Many of the reviews said the cake was too sweet. I knew that my glaze wasn't going to over-power everything and it saved me a trip to the store for buttermilk!

Fresh Apple Cake

adapted from Paula Deen's "Grandgirl's Fresh Apple Cake from Georgia"

Preheat oven to 325°

Cake
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1 tsp cloves
1 tsp nutmeg
1 Tbsp vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Glaze
4 Tbsp butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream

Cake
In a large bowl combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, nutmeg, cloves, and vanilla extract and mix well. Fold in the apples, coconut, and pecans.

Pour the batter into the prepared bundt pan and bake until a tester comes out clean, about 1 1/2 hours.

Glaze
Melt butter in a saucepan over low heat. Stir in both sugars and salt, cook over medium-low heat for two minutes. Add cream and boil for two minutes, stirring constantly.

Pour about 2/3 over the cake while hot. Cool. Invert. Drizzle remaining glaze over the top.

With one bite this cake moved to the top of my list!

I am sorry that I have been a bit on the slow side with cooking and posts lately...unfortunately, I have what is called a frozen shoulder...along with a torn tendon and a tear in the rotator cuff. Life has been a bit painful!

I am linking up to Fusion Fridays and Foodie Friday today!

Bacon and Cheese Stuffed Mushrooms

2011-10-24T04:00:00.000-07:00

It was a pleasure to be assigned Marla's blog, Family Fresh Cooking, for The Secret Recipe Club reveal today! Marla's goal is to provide her family with fresh wholesome foods and foster a lifestyle of mental and physical fitness. Her blog is inspiring. I had a very difficult time deciding what to prepare. After browsing through many recipes I stumbled upon Bacon and Cheese Stuffed Mushrooms that Marla prepared for a virtual dinner and fund raiser last fall. They looked delicious and I knew that my family would really like them.

Bacon and Cheese Stuffed Mushrooms

adapted from Family Fresh Cooking.com

Yield: 12 mushrooms

Cook Time: 20 minutes

Ingredients

12 medium Crimini Mushrooms, rinsed and pat dry

3 Tbsp bacon, cooked crisp and crumbled, set aside 1 Tbsp for topping

1 ounce cheese cut into pieces (I used Brie and Parmesan) set aside 1/2 for topping

1 tsp fresh thyme, finely chopped; reserve some tops for garnish

1 Tbsp chopped chives, reserve some tops for garnish

1 clove garlic, crushed or a pinch of garlic salt

a twist of fresh black pepper

pinch of smoked paprika

Preheat oven to 350 degrees F.

Cook bacon until crisp, let cool, crumble and set aside.

Gently remove the stems from the mushrooms and finely chop.

Spray a non-stick skillet. Over medium heat saute mushroom stems, chives, thyme with crushed garlic or garlic salt, fresh ground pepper and paprika. Mushrooms should be very soft. Remove from heat. In a medium bowl combine 2 Tbsp bacon with the mushroom mixture. If you are filling with two types of cheese, divide the mixture between two bowls. Add the cheese to the bowl(s).

Place mushroom caps snugly in a baking dish. With a small spoon gently fill the mushrooms with the mixture(s). Top each stuffed mushroom with the remainder of the cheese and bacon crumbles. Bake for about 20 minutes until the cheese is melted. Garnish with the thyme and chives.

The Secret Recipe Club provides bloggers an opportunity to make a recipe from an assigned blog and share it on reveal day. If you blog and love to prepare recipes from other bloggers, this is the club for you!

Eggplant Parmigiana - My Favorite Way to Eat Eggplant!

2011-10-15T14:31:00.000-07:00

You know that you have been making the same recipe for a very long time when you open the cookbook and find crayon scribbles on the page! I remember the day. My oldest was two and she wrote me a message at the top of the page while I was making Eggplant Parmigiana. She actually left me a few messages, learning to turn the page was a big deal back then. She has turned many pages since that day.

I have never found a recipe better than the this one. The sauce is thick and rich. There aren't words to describe the wonderful aroma that wafts through the house; nor, can I describe how heavenly it is when I take the first bite!

The original recipe is from the Redbook Cookbook. I have stuck to the original recipe over the years except when it comes to the spices.

Eggplant Parmigiana

adapted from The Redbook Cookbook

1 large eggplant
2 eggs, slightly beaten
3 Tbsp water
1/2 tsp salt
1/4 cup flour
1/2 cup fine dry bread crumbs
1 cup olive oil
Tomato Sauce (recipe below)
1 cup shredded Parmesan cheese
1 8 ounce package mozzarella cheese, grated (I sometimes use the 12 ounce package.)
3 Tbsp butter or margarine

Peel eggplant and cut into 1/2 in slices. Mix eggs, water and salt. Dip eggplant in flour, dip in the egg mixture, and finally in the bread crumbs to coat evenly. (I usually line up three pie tins, one for each of the egg mixture, one for the flour and one for the bread crumbs.)

Heat 1/4 cup olive oil in a large skillet over moderate heat. Cook the eggplant until lightly browned on both sides, adding the remaining olive oil as needed. Drain the eggplant on paper towels.

Heat the oven to 350° F. Pour Tomato Sauce into the bottom of a shallow 3 quart baking dish. Arrange a layer of eggplant slices over the bottom of the dish. Sprinkle with some of the Parmesan cheese and then with part of the mozzarella cheese. Repeat layers with the remaining eggplant slices and the cheeses. (Reserve some of the mozzarella cheese for the top. I never have enough unless I buy the larger package!) Dot with butter. Bake 30 minutes, until cheese is lightly browned. Serves 8 to 10.

Tomato Sauce

1/4 cup olive oil
1-2 cloves garlic, minced
1 12 ounce can tomato paste
2 cups water
1 generous tsp basil
1 tsp marjoram
1 Tbsp sugar
1/4 tsp salt
A few twists of fresh ground paper

Heat olive oil in a saucepan over moderately low heat; add garlic and cook until tender. Add tomato paste, water, basil, marjoram, sugar, salt, and pepper; mix well. Cover and simmer 30 minutes, stirring occasionally. Makes 3 cups of sauce.

I had no idea what to do with the eggplant when Mr. T proudly brought it in from the garden. (I don't ever remember my mom cooking it. I guess she could have cooked it but if she did, I didn't eat it!)
Finding this recipe was like finding gold! It has become a favorite at our house and it made me love eggplant!!

It was a hectic week at our house. After I recovered from whatever bug had zapped me, my mom became ill. After trips to the doctor, urgent care, emergency rooms and finally a few days in the hospital, she is fine. It was a long week for her.

There certainly wasn't much cookin' going on at our house. I would have loved to have come home to a nice plate of Eggplant Parmigiana!

While late, I am linking to Foodie Friday at Designs by Gollum and Fat Camp Friday at Mangoes and Chutney.

Planning Halloween Treats

2011-10-09T08:44:00.000-07:00

I have always loved the fall. Not only is it a the reprieve from the heat, but the foliage starts to change, the days grow shorter and it is time to cozy up by the fireplace, enjoy comfort food and plan fun foods for the holidays!

I don't believe that Halloween qualifies as a holiday but it is an annual event the can't be overlooked. It is just plain fun.

I have been under the weather the last few days and haven't done anything new and exciting for Halloween and since I still have time, I probably will. But, in the meantime, let me share some fun goodies from the past.

Witch's Wands were fun to make. It is easy enough for the kids to make and tasty! Just the right combination of salt and sweetness.

Great Pumpkin Cookies were just that, great! They spread and flattened during baking but were tasty. I used the Libby Pumpkin Cookie recipe.

For a party, my daughter made Creepy Deviled Eyeballs! They were tasty even if they were green!

Cheesecake Pops are great and can be decorated for any season! They are so much fun to make!

Everybody gets to wear a costume, even my daughter's dog, Abi. I am not certain that she thought it was such a wonderful idea.

I am linking to Fusion Fridays, Foodie Friday, and Fat Camp Friday.

Climbing White Mountain

2011-10-04T16:15:00.000-07:00

It is Outdoor Wednesday and Mr. T has prepared a guest post! His latest adventure was climbing White Mountain.....a fifteen mile round trip hike.

What are the facts?

White Mountain is the third highest peak in California at 14,246 feet.
It is located East of the Sierra Nevadas.
White Mountain is in the rain shadow of the Sierra Nevadas and has a very dry almost "moon-like" climate and appearance.
This area has the perfect conditions for the world's oldest living trees, the Ancient Bristlecone Pine.
The oldest of these trees is over 4,700 years old!

...Ready....let's go!

Are you crazy? was the most common response when I asked my hiking buddies if they wanted to hike up White Mountain. I had done the hike on two other occasions but the last time was eleven years ago! Sometimes if you want to do it you just have to do it alone.

On the way I came upon a small group of Big Horn Sheep.

After hiking six and a half miles, the goal was in view.

The stone hut at the top of the mountain is a high elevation laboratory maintained by the University of California, Berkeley. It is their high altitude research station.

This is a view from the top looking back from where I came.

I waited at the top for the next group of hikers so that I could have my picture taken at the top as proof that I made it!

A bonus to the hike was visiting the Bristlecone pine interpretive walk. They are the oldest living trees on earth and have a graceful beauty despite their age and growing conditions.

I totally enjoyed the hike. I took my time and enjoyed myself. It is hard to find words to describe the peace that I felt doing the hike solo.

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Blueberry Lemon Pound Cake

2011-09-26T04:00:00.000-07:00

Today is reveal day for the Secret Recipe Club! The Secret Recipe Club was the brainchild of Amanda at Amanda's Cookin'. Early in the month, each participant is assigned a blog from those wishing to play along. Bloggers search through the assigned blog and find a recipe to prepare. On reveal day everybody posts the dish that was prepared and reveals their "secret blogging friend"!

I was privileged to be assigned Kim's wonderful blog, Liv Life. This is a lady who lives life to the fullest through her family, cooking, photography, and travel! She says that the inspiration for her blog came from her daughter, Liv, who finds joy in everything that she does. It was not an easy task to narrow down which recipe I wanted to prepare, but I did it.

After reading the post that Kim is most proud of...well, I just had to make the Blueberry Lemon Pound Cake. I mean if the page in the cookbook is described as "well worn and somewhat splattered" and it is a guest post for somebody and the picture makes your mouth water....you know it has got to be good!

Kim's cake was a hit at our house. Not only was it beautiful and delicious, but Mr. T raved about the flavor!

Sadly, my cake wasn't beautiful. Today was the day that the cake would not release from the bundt pan. (I promise that I am very close to dumping the bundt pan!) I did gently try to put it back together again....but it is just not the same as a cake that releases nicely and does not look like it lived through an earthquake.

Blueberry Lemon Pound Cake

adapted from Cooking Light, 1998

Preheat oven to 350°

1 3/4 cups granulated sugar

1/2 cup butter, softened

1/2 (8-ounce) block 1/3-less-fat cream cheese, softened

3 large eggs

Zest of 1 lemon (about 1 Tbsp)

1/4 cup freshly squeezed lemon juice

2 teaspoons vanilla extract

3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) carton lemon low-fat yogurt

Grease the pan with cooking spray and then lightly with flour.

Glaze

1/2 cup powdered sugar

4 teaspoons lemon juice

Beat first 3 ingredients in a mixer at medium speed until well-blended (about 5 minutes). Add eggs , one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.

In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.

Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

Fold in blueberry mixture. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. (Check the cake after one hour.)

Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.

Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

My cake may not be the most beautiful on the block, but it makes up for it in flavor!

I totally enjoyed cruising though Kim's blog. I hope you will take some time to pay her a visit. You won't be disappointed!

Crab, Mango and Avocado Towers

2011-09-22T13:25:00.000-07:00

Our gourmet group met recently. It is always fun to get together with this group; we have been enjoying good food together for about 27 years. I had a great deal of crab in the refrigerator and I remembered seeing a layered salad with crab so I asked if I could bring a salad.

The salad of choice is a tower of avocado, mango and crab! It is easy to do and oh so tasty!

Crab, Mango and Avocado Towers

adapted from McCormick & Schmick's Seafood Restaurant Cookbook

Yield: 4 servings

3/4 cup diced mango
3/4 cup diced avocado
10 ounces Dungeness crab
4 Tbsp pomegranate reduction
4 Tbsp citrus-flavored vinaigrette
1/2 cup micro greens, tossed in a small amount of citrus vinaigrette.

A 2-inch or 3-inch ring mold (I used a three-inch biscuit cutter.)

To create the tower, place the mold on a serving plate. With a teaspoon, place 2 Tbsp avocado into the mold. Pack it down lightly with the back of a spoon.

Next, place 2 Tbsp mango on top of the avocado and press it down gently.

Fill the rest of the mold with crab. Smooth off the top and while applying pressure, gently slide the ring mold up and off of the salad.

Repeat the process with the remaining plates.

Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction and citrus vinaigrette on the plate around the tower.

The Citrus Vinaigrette and the Pomegranate Reduction Sauce are up to you.

I selected a Citrus Vinaigrette recipe that had a mixture of juices, capers, and peppers. It was very nice paired with the salad. I wish it had been a bit more thick.

Citrus Vinaigrette

adapted from Epicurious

2 Tbsp passion-fruit puree or juice
3 Tbsp fresh orange juice
2 Tbsp fresh lemon juice
1 1/2 Tbsp fresh lime juice
1 Tbsp Sherry vinegar
1/3 cup extra-virgin olive oil
6 Tbsp finely diced mixed bell peppers (red, yellow, green)
1 scallion, minced
1 Tbsp finely chopped fresh cilantro
1 Tbsp capers, rinsed

Whisk together passion-fruit puree, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.

Pomegranate Reduction Sauce

from keenthingsrecipes.blogspot.com

4 cups POM juice
4 Tbsp honey
1 Tbsp sherry
1 bay leaf
4 Tbsp olive oil
Skin from one apple (The pectin from the skin acts as a thickening agent.)

Simmer all the ingredients in a pan until reduced by half. Strain before using.

(I would have preferred to use cornstarch. The sauce did not seem to thicken.)

This was a most refreshing and delicious salad!

I am participating in:

Full Plate Thursday hosted by Miz Helen at Miz Helen's Country Cottage,

Foodie Friday hosted by Michael at Designs by Gollum, and

Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

Dungeness Crab - How Sweet It Is!

2011-09-20T12:48:00.000-07:00

One of the things we like to do most when we go to Oregon is go crabbing. It is so much fun. It is like opening a surprise package every fifteen minutes! When you crab you need some very important equipment: a chair, a book, a camera, snacks or lunch, a license, a net and bait, a rope, a crab gauge, and a bucket!

Crab nets come in all shapes and sizes. We use the crab rings. They have lasted a long time. I believe we bought them in the 80's when we first took the girls to Oregon. They are well-used!

The bait goes in a container that is secured in the center of the bottom ring. Sea lions like to visit so it must be snug! Ropes are attached to the net and it is tossed off the pier or off of the dock.

While you wait, you have important things to do. You can look at the scenery.

You can play with your camera.

You can take pictures of sea gulls who want to steal bait....or somebody's lunch. On this day, after the sea gull stole somebody's bait...he came back and took his lunch! It isn't a good idea to leave your things unattended.

After fifteen minutes you can pull up the net to see if you have any crabs.

When the net is on the dock, you check the crabs for size and their sex. In Oregon you are only allowed to keep male crabs and they must measure a minimum of 5 3/4 inches across the back, in front of at the last points. I have labeled two crabs in the net below so you can see how to tell males from females. It is the shape on their abdomen. Males have a triangular shaped abdomen and females a broader shaped one.

Any crabs that are not keepers are returned to the water unharmed. The nets are tossed back in and we continue reading, watching scenery, or chatting with fellow crabbers.

Crabbing was excellent this year! We didn't always pull up nets full of crabs, but when it happened, everybody is excited.

Dungeness crab is so sweet! It makes our hard work crabbing worth every minute!!

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Roasted Banana Pudding

2011-09-15T21:36:00.000-07:00

We met with friends for dinner last week. One of the ladies brought a Roasted Banana Pudding that was easy and really delicious! I would make this again. She said that she got it from the August issue of Cooking Light. The difference was that she didn't make it "light". She whipped her own cream instead of using fat free as recommended in the recipe.

I think I should make this one again, this weekend. To repeat myself, it was great!

Roasted Banana Pudding

Preheat oven to 350°

5 ripe unpeeled medium bananas (about 2 pounds)
2 cups 2% reduced-fat milk
2/3 cup sugar, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container frozen fat-free whipped topping, thawed and divided (or, whip your own cream)
45 vanilla wafers, divided

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

I am participating in Foodie Friday hosted by Michael at Designs by Gollum and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

Fruits of the Forest Cobbler

2011-09-10T17:17:00.000-07:00

We are back from vacation! We had fun picking berries, fishing and crabbing. The fishing wasn't very good, we just got one or two. The berry-picking was wonderful and it was a spectacular year for crabbing.

We picked both blackberries and blueberries.

Before we left for vacation my youngest daughter shared a recipe for cobbler with me that she said was better than the "old stand-by". She was right. We took berries with us to Seattle to visit our oldest daughter. We made the cobbler for a BBQ that they were having. The cobbler was absolutely delicious. I used a combination of blackberries, blueberries and raspberries. (The raspberries came from the Farmer's Market in Southwest Seattle.)

Fruits of the Forest Cobbler

Preheat Oven to 375°
Grease 8 X 8 baking dish with butter/margarine.

Crust
1 cup flour
1 cup sugar
1 tsp baking powder
1 egg
1-2 Tbsp milk (enough to moisten)

Filling
2 Tbsp flour
3/4 cup sugar
5 cups fruit
1 cube unsalted butter, melted
Cinnamon
Raw sugar

Mix the ingredients for the crust. Add 2-3 tablespoons of milk to moisten.

Melt the butter in a measuring cup. Mix the berries, flour and sugar together. Add about 2/3 cup to the filling.

Pour the berry filling into the baking dish. Put the crust in dollops over the top of the berries and smooth out. Pour the remaining butter over the top of the crust. Sprinkle with cinnamon and raw sugar.

Bake for 45 minutes.

I must repeat myself....the cobbler was wonderful. I have used the same recipe with peaches and it was equally as good.

I am participating in Foodie Friday hosted by Michael at Designs by Gollum, Fat Camp Friday at Mangoes and Chutney hosted by Miranda.

Swedish Chocolate Balls “Chokladbollar”

2011-09-01T20:35:00.000-07:00

Earlier in the week I promised that I would share the chocolate balls that I made from Ewa's blog, Delishhh. These had an instant appeal when I saw them: no baking, no hot oven, everything in the pantry...something sweet to eat! Advance to go!

Ewa suggested rolling the chocolate balls in coconut or pearl sugar. I had not heard of pearl sugar but she provided a link so I ordered some. I learned that pearl sugar is a granulated sugar that is processed into small grains and polished. The sugar won't melt when baked and retains its appearance, I will be having fun playing with it!

Swedish Chocolate Balls “Chokladbollar”

1/4 lb or 1 stick unsalted butter (room temperature)
2 1/2 cups rolled oats
1 1/4 cups sugar
1 tsp vanilla extract or 1 tbsp vanilla sugar
1 tbsp strong coffee (cold)
2 tbsp unsweetened cocoa

Roll in coconut flakes or pearl sugar.

Mix butter, sugar and coffee together first and then add all the other ingredients. Make sure the butter is mixed in well.

The batter should be easy to roll and not too sticky, you can adjust consistency with oats or coffee.

Roll batter into about 25 small balls and roll them in pearl sugar or coconut flakes.

Refrigerate for about 2 hours.

This would be a fun activity for children. They would really enjoy rolling these tasty morsels and, of course, eating one or two before they finish!

I am participating in Foodie Friday hosted by Michael at Designs by Gollum.

Chicken Picatta - The Secret Recipe Club

2011-08-29T04:00:00.000-07:00

This is the second month that I have participated in The Secret Recipe Club. What can be more fun than taking time to visit a another blog, select a recipe to prepare and then post about it! The twist is that it is a secret. Early in the month, each participant is assigned a blog from those wishing to play along. On the designated day everybody posts and reveals their "secret blogging friend" and the dish prepared!

Last month Ewa at Delishh prepared a recipe from my blog and ironically, I was assigned Ewa's blog this month! As I perused her blog I found so many recipes that I wanted to make. I found a recipe for Swedish Chocolate Balls as well as a familiar but long-lost childhood recipe for No-Bake Cookies! Ewa is passionate about food and shares quite a variety of international culinary delights...do take time to visit her, you won't be disappointed.

While I intend to make the chocolate goodies I mentioned earlier, today's recipe will be Chicken Piccata. This is one of my favorite dishes. I have a recipe that I have made for a number of years but I just had to try this one. You see, it has all of the usual ingredients with the addition of mushrooms!

This is one of those recipes that comes together quickly so you have to be ready. Do the prep ahead! I did make some changes to the recipe but nothing that would affect the flavor. I used Panko bread crumbs instead of the traditional and I added a tablespoon of water to the beaten egg...because that is what I always do! Ewa suggested serving it with mashed potatoes....I couldn't resist that suggestion!

Chicken Piccata

adapted from Delishhh

Yields: 4 servings

2 boneless, skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
Salt Pepper
1 egg, beaten, plus 1 Tbsp water
1/3 cup flour
1/3 cup Panko bread crumbs
6 Tbsp butter
1 to 2 cups sliced mushrooms
1/2 cup dry white wine
3 Tbsp fresh squeezed lemon juice
1/4 cup brined capers, drained
1/4 cup fresh chopped parsley, for garnish
4 slices of lemon, for garnish

Pound the chicken breasts between two sheets of wax paper to 1/4" thickness. Season them with salt and pepper.
Set up three shallow bowls/plates.
Bowl 1: Mix 4 Tbsp olive oil and soy sauce together. (This is a quick marinade for extra flavor.)
Bowl 2: Beat the egg and 1 Tbsp water together.
Bowl 3: Mix the flour and bread crumbs together.

Heat the olive oil and 2 Tbsp butter in a large skillet on medium heat. Prepare the chicken by dipping it in bowls 1 through 3 and then into the fry pan. Brown the chicken well on each side, about 3 minutes per side. Remove the chicken from the pan and transfer to a warm plate. Cover with foil to keep warm while you prepare the sauce.

To the same frying pan, add the sliced mushrooms and 2 Tbsp of butter. Saute the mushrooms for 5 minutes. Add the wine, lemon juice, and capers to the pan. Scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp. of butter.

Plate the chicken and spoon sauce over the top. Add a slice of lemon and parsley for garnish.

Serve with mashed potatoes! (This was a great recommendation!)

My daughter took the first bite and marveled at the flavor. I agree with her, this is a delicious dish. I know the Kitchen Gnome will be sorry that he went camping and wasn't here to enjoy it with us! Never fear...it is definitely one that I will make again!

The Secret Recipe Club posts are listed below. Take a look at all of the great dishes!

Grilled Flank Steak - Revisited

2011-08-26T06:00:00.000-07:00

It is hard not to repeat a recipe. I have some favorites that circle around and appear on my plate over and over again. Marinated Grilled Flank Steak is one of those recipes. We love to grill and I must admit that Mr. T. (aka Kitchen Gnome) is very good at it.

Grilled Marinated Flank Steak

Juice of 1 lemon
1/2 cup soy sauce
1/4 cup or more dry red wine

3 Tbsp vegetable oil
2 Tbsp Worcestershire Sauce
1 large clove garlic, sliced
Pepper to taste
Chopped green onion or chives (optional)
Chopped dill weed (optional)
Celery Seed (optional)
1 1/12 lb. flank steak, trimmed

Mix all ingredients in the pan in which meat is to be marinated. Marinate flank steak, turning occasionally, for 2 to 12 hours in the refrigerator. Broil meat over hot coals for 5 minutes per side for rare meat. Slice meat on the diagonal across the grain and serve.

Even oldies are goodies!

A Walk on the Beach

2011-08-23T16:00:00.000-07:00

Driving to the coast for a few days gives us a nice reprieve from the heat. We are fortunate that it only takes us a little over two hours so we can do it often!

On one day it was sunny and on the next it was very overcast. You will be able to tell... Join me on the walk.

The sand dune peaks over the shrubs.

You can see the fog sitting in the distance off the coast. Some lavender blooms in the foreground.

Part of the area is blocked off to enable the plants to restore themselves and to protect the plover that nests in the area.

I love the egrets that frequent the area.

I had never seen the egrets feeding along the shoreline before. On this day, they were really busy.

Aren't they beautiful?

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer. If you have a chance to visit her you can see all of the great summer outdoor adventures being shared!

Vacation!

2011-08-19T20:03:00.000-07:00

We are off for the Oregon coast our very favorite place to play! We have traveled to the area for the last 25 years. I can hardly wait....a long drive, but worth it.

I have scheduled a few posts for while I am away and intend to check in whenever I have an internet connection. Have fun cooking...I know I will enjoy some great seafood and look forward to sharing some new recipes upon my return.

This is the Hecate Head Lighthouse on the central Oregon coast.

This is just by the South Jetty outside of Florence, OR. We have caught many dungeness crab from this pier and are looking forward to catching some more.

This is the view from my "fishing bench"! I hear the trout are running strong. Unfortunately, we will be there too early for the salmon run through the lake. I can make due....there are perch and bass in abundance, too!

Be back soon.

Peanut Butter Chocolate Chunk Bars

2011-08-17T14:00:00.000-07:00

This afternoon I was scrolling through Connor's Cooking looking for something sweet to make. I was in luck because I found bars with two of my favorite things: peanut butter and chocolate! I have a similar recipe, Chocolate Peanut Buddy Bars, and decided that I would make these and compare the two.

I had to make just a couple of adjustments. All I had in the pantry was chunky peanut butter, so that is what I used. I also didn't have enough of any one kind of chocolate....so I used a combination of milk chocolate chips and semi-sweet chunks!

Peanut Butter Chocolate Chunk Bars

adapted from Connor's Cooking

1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup creamy or chunky peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla
12 oz. chopped semi sweet chocolate

Preheat oven to 375° F. Grease a 9 X 12 baking dish.*
Mix together the flour, soda and salt.
Cream the butter, sugars, and peanut butter until light and fluffy. Beat in the egg and vanilla until combined. Turn the mixer to low and slowly add the dry ingredients. Fold in the chocolate by hand.

Press the dough into the prepared baking dish and bake 20-22 minutes or until golden brown. Cool on wire rack in the pan. When cooled completely, cut into bars and serve!

*Connor suggests that you can also line the dish with foil so that the bars can be easily lifted from the pan.

The bars tasted fine but they weren't as sweet as I had hoped. They were very crumbly which I would attribute to the amount of butter I used. Unbelievably, for some reason, my chocolate chips didn't melt! I have never had that happen...I was using a different brand of chip so maybe that had something to do with it. Of course, I didn't have one bit of trouble eating ~~two~~ three of the bars, regardless of the fact that the chips didn't melt!

I found Connor's blog because Connor is a member of The Secret Recipe Club and the member who was to have posted a recipe from Connor's blog yesterday, was, at the last minute, unable to participate. That left Connor an orphan...nobody had visited her, found a recipe, and made a dish to share. Having some extra time, I volunteered to do some visitin' and cookin'!

If you are interested in joining this group, please visit the website for information on how to participate.

There were a few other bloggers who stepped up to visit Connor's blog. Take a look at the goodies they found!

Brush Fire!

2011-08-16T16:33:00.000-07:00

Living in the foothills of the Sierra Nevada Mountain range can be both beautiful and scary. We pretty much have two colors on the hillsides: green or gold/brown. If we are fortunate and get plenty of rain, everything starts to turn green in January. In May, the thick, tall grass starts to dry and the hillsides turn to gold...not the kind that you mine!

Living on the edge of the rolling, dry hills can be scary because there is always the chance of a brush fire. Last week the neighbor called to tell me she saw smoke raising above the hill to the east. That can only mean one thing, a brush fire.

We hopped in the neighbor's golf cart to see how far away it was, if it was blowing toward us, and if help was needed. You can see the water tank on the hill to the right of the smoke. We were headed around and through the undeveloped property next to us.

You can see the water tank again, to the right. We took the service road to its end. As the smoke got thicker and turned to gray we knew that the fire fighters had arrived.

We could see some flames peaking over the hill on the left where there is just a little smoke. There are three houses in this area. It appeared that the fire burned to the house on the right.

Thankfully, there was no damage to the house and nobody was injured. As the sun set in the west we headed back home and noticed that the bats were coming out...I have no idea where their "cave" is but they seemed to fill the air. That is for another day....I am not a fan of bats!

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Limoncello and Lemon Cream Fruit Tart

2011-08-14T20:21:00.000-07:00

Today is the Celebrity Cook-Along and Rachel Ray is this month's celebrity. I watched the month start to slip away and I had a dish to prepare. I must admit that I do not own a Rachel Ray cookbook. What to do? What to do? I turned to the Food Network where Rachel has graciously allowed some of her recipes to be shared.

This recipe is one from 30 Minute Meals. It is simple. It doesn't require cooking just a little combining. It is so simple that I actually thought I was cooking with Sandra Lee!

Limoncello and Lemon Cream Fruit Tart

adapted from Rachel Ray 30 Minute Meals

1 package store-bought sponge cake tart shells - 6 shells (The kind commonly used with strawberry shortcake.)
2 ounces chilled limoncello liqueur (I used 2 Tbsp.)
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries (I omitted the blackberries.)
2 tsp lemon zest (I accidentally forgot to sprinkle the zest on top)
2 Tbsp very thinly sliced mint leaves (I forgot the mint leaves too....what can I say, I was in a hurry!)

Remove the tart shells from the package and place them on a plate. Sprinkle the limoncello liqueur over the cakes. In a bowl beat the cream, mascarpone cheese and lemon curd to combine. Refrigerate for at least an hour so that it firms up just a bit.

Fill the tart shells with the cheese mixture and top with berries. Sprinkle with lemon zest and mint slivers.

I enjoy making individual desserts and these were very nice. The cheese mixture is not sweet so if you want sweet, a little powdered sugar might be a good thing to add.

I shared with the neighbors and they game it two thumbs up!

The Celebrity Cook-Along is hosted by Lynn at Happier Than A Pig In Mud.

If you enjoy Rachel Ray recipes, stop by Lynn's blog and take a look at the variety of dishes being prepared!

I am also sharing at Make a Foodie Friend Monday hosted at The Saturday Evening Pot and Recipe Sharing Monday at Jam Hands.

The Answer to an Abundance of Vegetables!

2011-08-13T14:56:00.000-07:00

Warm weather, gardens and a bounty of fruits and vegetables can be daunting! Tomatoes, peppers and cucumbers magically appeared on the counter this week. What does one do with all of the produce when it is warm and going to the beach sounds like a good plan...well, make gazpacho!

I had never made it before but I had eaten it a number of times. One thing for certain, gazpacho is prepared many different ways..depending upon one's taste.

Gazpacho is a liquid salad from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. Gazpacho was a poor people's food. It was traditionally eaten by workers in the fields. Its humble beginnings included bread, water and olive oil pounded in a large bowl. Gazpacho has changed just a bit over the ages but still has a vegetable-base of ripe tomatoes, bell peppers and cucumbers.

I had three different gazpacho recipes in front of me and didn't know which one to make. So, I combined the ingredients in two of them and took the recommendation to not make V-8 juice by over-processing!

Gazpacho

6 plum tomatoes
1 hothouse cucumber, seeded, but not peeled
1 1/2 red bell pepper
1 medium red onion
3 cloves garlic, minced
3 cups tomato juice
1/4 cup wine vinegar
1/4 cup good olive oil
Juice of 1/2 lemon
2 Tbsp chopped cilantro
2 tsp kosher salt (to taste)
1 tsp fresh ground pepper
Pinch of cayenne
Tabasco to taste.

Rough chop the vegetables and process each one separately in the food processor fitted with a steel blade. Pulse until it is coarsely chopped. (Do not over-process!!)

After processing each vegetable, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, lemon juice, cilantro, cayenne, (Tabasco, if desired), salt and pepper. Mix well and chill before serving. The longer gazpacho sits the more the flavors develop.

The soup was thick and flavorful. I think if I make it again, I will add additional tomato juice so it is more soup-like. It was a bit too thick for our liking. I would also add some croutons or little toasts brushed with olive oil and garlic. I served it with jalapeno bread which had just the right amount of "bite". The soup is quite forgiving...you can adjust the vegetable proportions to fit your taste.

This made quite a bit of gazpacho so I took some to my neighbor who shared with me her recipe for gazpacho. She uses V-8 juice instead of tomato juice and she adds some celery to the mix. She said that they like to top their gazpacho with some chopped avocado and baby shrimp.

We tried her variation and decided that we liked the toppings....avocado and shrimp make everything taste better!

This was an excellent fresh, cold, soup-salad!

I am participating in Fat Camp Friday hosted by Miranda at Mangoes and Chutney and Seasonal Saturday hosted by Roz at La Bella Vita.

Salmon and Tomatoes en Papillote

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

If you are looking for an easy summer-time meal that will bring in rave reviews, this is it! I mentioned earlier that I had been a bit lax in my participation in French Fridays with Dorie. This is one of the recipes listed last month that participants were to prepare. I was in the market for something different for dinner and this appealed to me. I had tons of basil, grape tomatoes, lemons and thyme so I just needed a trip to the market for the salmon.

What an easy preparation this was! I layered everything on heavy duty foil and folded up the sides to make little packages and then placed them on a baking sheet. Since it has been very hot here and the salmon is cooked at a high temperature, 475° F., I knew that heating the oven would make the house as hot as the outside! The Kitchen Gnome took the baking sheet to the BBQ and we baked the salmon outside. It turned out perfectly.

Goodness was this delicious!

The recipe is in Around My French Table, by Dorie Greenspan. Or, you can find it here. Dorie has graciously posted it on her webpage.

This is the perfect recipe if you are in a hurry and want a good meal and don't have tons of time to prepare it! Did I say this was delicious? Everyone around the table loved it!

Lemon Velvet Ice Cream

2011-08-04T12:23:00.000-07:00

There is not a better ice cream...seriously, Lemon Velvet Ice Cream rocks!

My friend texted me recently with the question, "Have you seen the Lemon Velvet Ice Cream recipe that Suzanne posted? You will want to make it." As a matter of fact, I had not. Quickly remedied...I went to Suzanne's awesome blog, Notes From the Patch, to take a look. Suzanne described the ice cream as the perfect combination of sweet and tart. She says it is like a lemon drop...the candy, not the martini! I was sold and on my way to the cupboard to pull out the ice cream maker.

Lemon Velvet Ice Cream

adapted from Suzanne's Mom's Recipe

Notes From the Patch

2 1/2 cups sugar
7 lemons, zested and juiced
1 quart half and half
6 oz evaporated milk
6 oz whole milk
2 Tbsp Lemoncello

Mix the sugar and half and half in the mixer until sugar is dissolved.
Add the evaporated and whole milk, lemon juice, zest and Lemoncello.
Mix.

Pour into your ice cream maker and freeze as directed.

Sadly, I had more mixture than my ice cream maker would hold. I made certain that all of the zest got into the container and since there wasn't really enough extra to freeze, I had to watch it go down the drain...only after tasting the ice cream can you understand how sad that was...

I added Lemoncello to the recipe. It sounded like the perfect match and I knew that we wouldn't eat it all and that I would need to freeze what was left. I followed David Lebovitz's recommendation in his book, The Perfect Scoop and added alcohol. According to David, alcohol does two things: 1) It prevents ice creams and sorbets from freezing too hard (alcohol doesn't freeze), and 2) it adds an additional punch of flavor.

I must point out that there wasn't much leftover to freeze. The gentlemen around the table lifted their bowls and in Oliver Twist fashion requested more! I was happy to serve it up!

Lemon Velvet Ice Cream will be on my list to repeat and repeat and repeat. It is the perfect dessert on a warm day and so refreshing..and to quote Suzanne, "It is the perfect combination of sweet and tart."

Oh, I almost forgot! When I served it the next day, I put some macerated strawberries on top! Oh my, that was unbelievable....next time I make it....blueberries on top! (Sadly, I thought of the picture after I ate it!)

I mentioned Suzanne's awesome blog and I need to mention her fantastic quilt store, Strawberry Patches. The collection of fabrics in her store makes you want to make everything! It is so hard for me to focus in and select just "one something". Maybe that is why I have so many quilts in "queue"! She offers numerous classes, tutorials, a supportive blog and patterns. She doesn't limit herself to quilts, take a look and you will find adorable baby and children's clothes, purses...a plethora of ideas and fabrics!

Today I am participating in Foodie Friday, Fat Camp Friday, Full Plate Thursday, and Sweets for a Saturday. After all of that...I think I need more ice cream!

Chipotle Honey Glazed Chicken and the Elephant Foot

2011-08-02T17:04:00.000-07:00

When I was single, I collected, raised and loved houseplants. I still love houseplants but I must admit that I no long have over fifty houseplants living with me! I enjoyed finding unusual plants, learning about them and finding different ways to display them. I must admit to having made my share of macrame plant hangers!

This elephant foot plant, was not in my collection of houseplants, it was in the Kitchen Gnome's. He also had a love for all things green and collected unusual plants. The elephant foot plant was in a two-inch pot when we got married. It is thirty six years old...isn't it amazing that we have had it so long! What is most amazing is that it flowered this year!! I was so excited when I saw the flower forming.

I spied the flower when I went out to the BBQ to see how much longer the chicken would be. I became totally distracted by the flower!

I did pull myself away from the plant long enough to have dinner. The Kitchen Gnome gets credit for creating this delicious chicken dish! You see, he didn't want to waste the glaze that we used on the rib-eyes and he had made a rub earlier that he wanted to use, also.

Chipotle Honey-Glazed Chicken

3 chicken breasts

Rub
1 tsp oregano
1 tsp cumin
3/4 tsp salt
3/4 tsp pepper

Mix the rub ingredients together in a small bowl. Rub it on the chicken breasts.

Glaze
1/2 cup honey
1 Tbsp chipotle puree
1 Tbsp Dijon mustard
2 Tbsp canola oil
1 tsp kosher salt

To make the glaze, whisk the ingredients together in a small bowl to combine. Allow the glaze to rest for at least thirty minutes.

Grill the chicken breasts until golden on both sides. During the last few minutes of cooking, brush the glaze over the chicken, liberally. Remove from the grill and brush with additional glaze.

Some of the glaze can be reserved and made available at the table for those who would like extra!

I went out today to take a look and found "some flower", Wow!

The bulbous base of the plant is why the plant is known as the elephant foot plant. Beaucarnea recurvata is native to the desert of Mexico. Being native to the dry Mexican climate the plant does well in hot areas and doesn't require a lot of water.

It is also referred to as the Ponytail Palm but it is not a member of the palm family.

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Chunky Beets and Icy Red Onions

2011-07-27T12:41:00.000-07:00

I have loved beets. We had them regularly when I was growing up. What can be better than a pickled egg and beets? Not much. Last week we got fresh beets in our weekly veggie box and I was looking for something new to try. I also hadn't been consistent in participating in French Fridays with Dorie so I visited her site and pulled out Around My French Table. Chunky Beets and Icy Red Onions was on the list to prepare so that is what I did!

The dressing was a wonderful mixture that has sherry vinegar, honey, Dijon and fresh oregano! It is chilled and poured over the beets. Yum! We loved the salad.

Would I make it again? You bet. I would, however, cut back on the onion. For us, a little onion would be better.

Boats Have Many Looks!

2011-07-26T15:35:00.000-07:00

I fell in love with Amsterdam when we visited last fall. It is a city of many surprises and looks. We spent our visit on foot, except for the short canal tour, and enjoyed exploring and sampling the menus at many restaurants.

The waterways wind through the city with each one mooring many colorful, beautiful boats. Take a look...

Boats are for traveling...

Boats are for living...

Sometimes there is no place to moor your boat...I guess one would call this double mooring!

Boats are for recreation...and sometimes, boats are forgotten...

I am anxious to visit Amsterdam again. We had a wonderful trip!

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer.

Grilled Rib-Eye Steak with Chipotle Honey Glaze and Roasted Pepper Relish

2011-07-19T18:31:00.000-07:00

I had hoped to post this along with the wonderful mojito that I posted last week but was delayed. So here, as promised it Bobby's wonderful steak and glaze. The glaze that is used on this steak is a great combination of sweet and smokey with just a bit of heat. The Kitchen Gnome raved about it. In fact, he talked about it for three days. He used the remaining glaze over the weekend...that recipe is for another time.

GRILLED RIB EYE STEAK

WITH CHIPOTLE HONEY GLAZE AND ROASTED PEPPER RELISH

Original recipe by Bobby Flay

www.bobbyflay.com

Serves: 2

Roasted Pepper Relish
2 roasted red peppers, drained and cut into thin strips (I used roasted whole sweet peppers.)
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.

Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt

Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined. The glaze is much better if you let it sit for at least thirty minutes before using.

Rib-eye
Two 16-ounce rib-eye steaks
Canola oil
Salt and coarsely ground black pepper
Cilantro sprigs

1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.

If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.

2. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.

This is totally a recipe I would repeat. I am not the biggest fan of rib-eye so I would select a different cut of meat. I was partial to the roasted pepper relish. It was absolutely delicious!!

Dessert First and The Secret Recipe Club - Chewy Coconut-Lime Sugar Cookies

2011-07-18T04:00:00.000-07:00

There are some days when one just needs to have dessert first! I was having that feeling when I received my first blog assignment for The Secret Recipe Club hosted by Amanda at Amanda's Cookin'. In this club food bloggers get together, their blog names are drawn and randomly distributed among one another, like a Secret Santa. No one knows who is assigned their blog until the reveal date.

Being in a dessert first mood when I received my assignment, I went directly to Tessa's blog, The Cookin' Chemist! I immediately found a cookie recipe that begged to be baked. Chewy Coconut-Lime Sugar Cookies is the perfect summer cookie. How can one pass up a cookie that has lime in its name? These are the lightest, most flavorful, chewy cookies I have ever made. They met the taste test...the Kitchen Gnome raved about them, my neighbor loved them and asked for the recipe as did my friends.

The only thing I did differently was decorate the top with raw sugar instead of regular granulated sugar.

Chewy Coconut-Lime Sugar Cookies

The Cookin' Chemist and Nov/Dec 2010 Cook's Illustrated

Ingredients

2-1/4 cups (11-1/4 oz) unbleached all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup sweetened shredded coconut
1/2 tsp. table salt
1-1/2 cups (10-1/2 oz) sugar, plus 1/3 cup for rolling
2 oz. cream cheese, cut into 8 pieces
1 tsp. finely grated lime zest
6 Tbsp. (3/4 stick) unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 Tbsp. milk
1 Tbsp. lime juice

Adjust the oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.

Whisk flour, baking soda, baking powder, coconut, and salt together in a medium bowl. Set aside. Place 1-1/2 cups sugar, cream cheese, and lime zest in a large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside.

Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and lime juice; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons sugar, remaining in shallow dish (2 teaspoons per cookie sheet), discard any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating the tray after 7 minutes. Cool cookies on baking sheets for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

I was going to have chicken after my dessert so I perused what Tessa had cookin' in that area. I found recipe after recipe that I knew we would like. It was decided that we would make the Chicken Shawarma. The problem I ran into was finding the tahini paste. After checking in three stores I decided that I would have to use the Tahini Sauce that I found. I decided it should work and after tasting it I just increased the amount to three tablespoons.

Chicken Shawarma

The Cookin' Chemist and Cooking Light

Ingredients
1 lb. boneless, skinless chicken breasts, sliced into strips (I used three chicken breasts.)
2 Tbsp. lemon juice
1 tsp. curry powder
2 tsp. extra-virgin olive oil
3/4 tsp. salt
1/2 tsp. ground cumin
3 garlic cloves, minced

1/2 c. plain reduced-fat Greek yogurt
2 Tbsp. tahini (I used Tahini Sauce and increased the amount to 3 Tablespoons.)
2 tsp. fresh lemon juice
1 garlic clove, minced
4 pieces whole-wheat flatbread
1 c. romaine lettuce
2 tomatoes, diced

In a medium bowl, combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit at room temperature for 20 minutes. To prepare the sauce, in a small bowl, whisk together yogurt, tahini, lemon juice, and 1 clove minced garlic. Set aside.

Spray grill grates with cooking spray and pre-heat the outdoor grill. Place chicken strips on the grill (can place on skewers if desired). Grill for 4 minutes on each side or until chicken is fully cooked. Place pitas on grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato, and sauce.

These were delicious! We had enough for lunch the next day. We were eatin' good!

Since I still had three chicken breasts left to cook, I went back to Tessa's blog and decided to make the Chicken Carne Asada Tacos with Pickled Onions.

Chicken Carne Asada Tacos

with Pickled Onions

The Cookin' Chemist and Cooking Light, April 2010

Serves 4

Ingredients

1/2 c. fresh orange juice (about 1 orange)
1/2 c. fresh lime juice (about 2 limes)
1 tsp. sugar
1 tsp. cumin seeds
1 medium red onion, thinly vertically sliced
1-1/2 lbs. skinless, boneless chicken thighs (breasts) trimmed and cut into thin strips
1 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
cooking spray
8 (6-inch) corn tortillas
1 diced, peeled avocado
1/2 c. (2 oz) crumbled Cotija cheese
lime wedges (optional)

Combine the first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion into ice water to stop the cooking process. Drain onion; add to juice mixture. Chill until ready to serve.

Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.

Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 Tbsp. avocado and 1 Tbsp. cheese; fold over. Serve with lime wedges if desired.

Did I mention that we were eating well? Both of the chicken dishes were quick, easy to make, and tasty. There was plenty left for lunch the next day too!

Tessa is a pharmacist who has a knack for creating the most exciting and delicious meals. I totally enjoyed cruising through Tessa's blog. We seem to enjoy a similar cooking style and love of food. In fact, I couldn't stop finding recipes on her blog that I wanted to prepare. So, I chose just a few...

Hop along with us as we explore our blogging friends...

Rum, Date and Pecan Ice Cream

2011-07-16T11:17:00.000-07:00

In 1984 President Reagan designated July as National Ice Cream Month and the third Sunday of July as National Ice Cream Day as stated by the International Dairy Foods Association. Hmmm, a day and a month dedicated to this scrumptious dessert that is consumed by 90% of the population of the United States. In Reagan's proclamation he called for all people to observe these two events with "appropriate ceremonies and activities." What could be a better activity than blog hop Ice Cream Socials sharing multitudes of recipes! Suzy at Kitchen Bouquet is having an Ice Cream Social today and La at A Musing Potpourri is having one tomorrow!

When I read about President Reagan's designation I decided to do a little researching and learned that ice cream was popular with many of the nation's presidents. It is noted that in the summer of 1790 President George Washington spent $200 for ice cream. In 1813, at President James Madison's second inaugural banquet Dolly served a strawberry ice cream creation to guests.

President Thomas Jefferson's handwritten recipe for Ice Cream is among the many recipes at the Library of Congress.

As I tried to decipher his recipe I noticed that it is only a mixture of three ingredients: cream, sugar and egg yolks. I don't find a reference for the addition of vanilla.

Those three ingredients are the primary players in today's Date, Rum and Pecan Ice Cream. I had an opportunity to sample a date shake recently and the wonderful flavor was fresh in my mind when I saw a recipe in The Perfect Scoop by David Lebovitz for Date, Rum and Pecan Ice Cream. I have had great success with David's recipes so, why not give it a try? Yum!

I went to California Fruit Depot a local fruit and nut stand to get some dates. There were so many varieties available that I had no idea which would be the best in ice cream. It was recommended that I use the "crown jewel of dates", the medjool dates. They are larger than most varieties, have more meat and are sweeter. I also learned that dates are to be stored in the freezer and that freezing them makes it easier to pit them. They do not freeze solid due to the sugar content...they were lovely when I pulled from the freezer....delicious, too.

Date, Rum, and Pecan Ice Cream

adapted from The Perfect Scoop by David Lebovitz

Yield: about 1 1/4 quarts

Ingredients:

12 dates (4 ounces, 115 g) pitted
1/4 cup (60 ml) dark rum (I used Captain Morgan's Spiced Rum)

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Big pinch of salt
1 1/4 cups (310 ml) heavy cream
6 large egg yolks
1/2 teaspoon vanilla extract
2 tablespoons dark rum (I used Captain Morgan's Spiced Rum)
1 cup Pecans, toasted

Preparation:

To prepare the dates, chop them into 1/2 -inch pieces. Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and rum, then stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the nuts and date pieces.

I don't know how to describe the ice cream...it was smooth, sweet, and delicious! The rum didn't over-power the dessert. It couldn't have been better. We shared with our neighbors and they agreed....delicious!

Bobby Flay Mojitos

2011-07-14T13:42:00.000-07:00

Today is Celebrity Cook-Along Day hosted by Lynn at Happier Than A Pig In Mud. The featured chef this month is Bobby Flay. Lynn had posted a wonderful rib eye with a chipotle honey glaze....that was what I had my mind set to make. I still will make it but it will have to be a future post.

Since the mint has been wonderful this year, I have been "playing" with mojito recipes! We tried out Bobby's recipe this week. It was pretty good but a thought that a hint more lime and sugar would be nice. Below is the recipe with the increases that I made.

Mojitos

Serves 4

4 tsp superfine sugar or simple syrup (I used 1 1/2 Tablespoon of simple syrup per glass.)
8 sprigs fresh mint
1 lime, quartered (I added/squeezed another lime quarter to top it off.)
1 cup light rum
Ice
1 liter club soda

Combine 1 tsp sugar and 2 mint sprigs in each of 4 tall (highball) glasses. Using the back of a spoon, mash the mint leaves into the sugar. Squeeze 1 lime quarter into each glass, then pour in 1/4 cup rum. Add ice cubes and top off with club soda. Serve immediately.

The drinks were refreshing and I would make them again....

probably to go with the rib eye which is next on my list!

I am also participating in Foodie Friday hosted by Michael at Designs by Gollum.

Sweet Mustard Shrimp Revisited

2011-07-07T22:43:00.000-07:00

Our gourmet group met recently. We decided that we should take a relaxed approach to the evening...nothing fancy, just good food, good wine and good company!

It was my turn to take the appetizer and after much deliberation I decided that Sweet Mustard Shrimp would be a perfect start for our meal. I have posted this recipe before but it is always nice to revisit those dishes that are reliable!

Sweet Mustard Shrimp

1/4 cup Dijon Mustard
2 tsp dry mustard
1 Tbsp fresh lemon juice
6 Tbsp sugar
1/2 cup cider vinegar
1/3 cup vegetable oil
2 Tbsp fresh dill, minced (dried can be used)
2 Tbsp red onion, very finely chopped
2 lbs raw shrimp, peeled, tail on, 21-25 shrimp per pound, cooked

Combine the first five ingredients in a bowl. Whisk in the oil. Stir in the dill and onion. Chill, tightly covered. If you are using fresh shrimp, peel and devein the shrimp. Steam or boil until done. If you are using frozen cooked shrimp, defrost in a colander under cool water, then steam or boil until done. Place the marinade into a large Ziploc bag and add the shrimp. Seal tightly and chill in the refrigerator for at least 3 hours or overnight. Serve over a bed of greens.

Variation: The fresh uncooked shrimp may be marinated and then placed on a skewer and grilled on the barbecue. Grill over medium heat. When the tails begin to turn pink flip the skewers over and continue to cook until the shrimp tails are pink and the meat is opaque (white.)

This is one of those no-fail recipes that is a delicious appetizer. They are succulent, bursting with flavor and perfect with a glass of wine!

I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Designs by Gollum, Flashback Friday hosted by Suzy at Kitchen Bouquet, and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

Butterfinger Pie the Easy Way!

2011-07-05T00:00:00.000-07:00

Are you noticing a number of pie posts today? Isn't social networking amazing? I noticed an invitation to participate in a Pie Party across the internet and responded with a thumbs up. It seems that a number of folks were discussing pies, how much they enjoy eating pie and making them and the fact that many of us are intimidated by making a pie crust. It was suggested that July 5th be Pie Day and that pie photos be posted on Facebook and on blogs....so, why not. I always enjoy a slice of pie!

My grandmother made the absolute best rhubarb pie. My fondest memories of my grandma's center around the numerous pies that she made and cooled on the porch railing! My mom also makes wonderful pies. She has the absolute best crust. Her cherry pie is at the top of our family list.

As I thought about making a pie for today and turning on the oven, I also thought about it being 104° outside...and how hot the house was going to become so, my mind turned to an ice cream pie! What could be better than a Butterfinger Pie! It has myy favorite candy bar, vanilla ice cream and a graham cracker crust (make it or purchase it)....with just a touch of chocolate sauce!

This pie is really embarrassingly easy. But on a hot day, it is just right!

Butterfinger Pie

1 (9-inch) graham cracker crust
1 quart vanilla ice cream
3 (2.1 oz) Butterfinger candy bars, coarsely crushed
chocolate sauce

Soften ice cream and evenly mix in crushed candy. Place in graham cracker crust and freeze. To serve top with a dollop of whipped cream, a drizzle of chocolate sauce and a sprinkle of crushed Butterfinger.

I don't usually measure on the candy bars....I crush a few and mix in enough so that I can be happy...remember, this is my favorite candy bar!!

I am participating in Make a Foodie Friend Monday hosted by The Saturday Evening Pot.

Mashed Sweet Potatoes with Mango Chutney

2011-06-30T19:52:00.000-07:00

Mashed Sweet Potatoes with Mango Chutney....doesn't that sound wonderful? When I spotted this recipe in the December 2010 issue of Fine Cooking, I fell in love. Sweet potatoes are a favorite at our house. They are certainly not a potato that should be reserved for just Thanksgiving or Christmas. They have a wonderful flavor and are very versatile.

I was especially looking forward to preparing this dish...smooth, sweet potatoes combined with mango chutney...to be sure...a nice combination....on paper, that is! I was totally disappointed in this recipe. It just didn't seem to have much flavor. What I expected would make my taste buds stand up and take notice was...well, blah. I double checked to see if I had omitted something...nope. What to do?

Well, I couldn't give up. The next evening I added a little butter...more salt...that usually helps....I added a bit of cream... This dish was going nowhere.

So, I share the recipe hoping that somebody will make it and tell me that for them, it was perfect. Maybe somebody will springboard from this recipe and save it....if you do, please share. I keep thinking it has just got to be good, but as written, this was not a fave at our house.

Mashed Sweet Potatoes with Mango Chutney

2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks
Kosher salt
1/3 cup jarred Major Grey’s mango chutney
1/2 cup heavy cream
2 small scallions, thinly sliced (white and green parts separated)
1 Tbs. finely chopped crystallized ginger
Freshly ground black pepper

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.

If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.

Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.

Let me know if you have tried this recipe or if you made modifications that worked!

I am participating in Full Plate Thursday hosted by Mix Helen's Country Cottage, Foodie Friday hosted by Michael at Designs by Gollum and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

More Hummers

2011-06-28T15:49:00.000-07:00

We have been having some unusually cool weather in the mornings. Hubby has been gone and I have found myself sitting on the patio with my cup of coffee or glass of ice tea just enjoying the breeze and reading. As I read I heard a hummingbird "chirp" that was more of an alarm...or warning. I glanced over to see that the little guy was positioned on a branch near the hummingbird feeder. He would not allow any other hummer to feed. He immediately chased "intruders" and returned to his branch.

When he was still there the second day, I finally figured out that there must be a nest nearby. I decided that if he was going to sit still I might as well take a few pictures. When hubby returned he said that this had to be the most photographed hummer in the area. He was right. I spent a few hours each day taking pictures.

It was fun trying to photograph the hummingbird "battles" I got some really nice blurs! I was never able to spot the nest. I didn't want to agitate the little guy. He was faithfully guarding the area.

I am participating in Outdoor Wednesday hosted by Susan at A Southern Daydreamer. Hop over and take a look!

Sour Cream Cake with Blackberries and Blueberries, Revisited

2011-06-23T12:32:00.000-07:00

I seem to be revisiting quite a few recipes of late. As the summer berries start to appear in our weekly produce box, my mind jumped back to when I first started blogging. I remembered that Ann, Thibeault's Table had posted a raspberry cake and that I had made it substituting fresh blackberries and blueberries. It was so delicious and moist that I broke my vow about sweets and made the cake!

Sour Cream Cake

with Blackberries and Blueberries

(Adaptation by Thibeault's Table; original recipe at Sarea.vox.com)

Preheat oven to 350°F.

Butter the bottom and sides of a 9 inch Springform pan. Line the bottom with parchment paper and butter the parchment.

2 eggs
1 cup of sour cream
1 cup sugar
1/4 cup melted butter
1/4 cup vegetable oil
2 cups all-purpose flour
1 Tbsp baking powder
1/4 teaspoon baking soda
pinch of salt
1 or 2 tsp vanilla extract, to taste.
1 to 1 1/2 pints of fresh blackberries and blueberries

Mix sour cream, eggs, sugar, vanilla, melted butter, and oil together.

Combine the flour, salt, baking powder and baking soda,

Mix the flour mixture into the sour cream mixture.

Pour half the batter into the prepared pan. (You may need to smooth it out over the bottom.)

Sprinkle with half of the berries. Spoon the remaining batter over the berries. Sprinkle the remaining berries over the top.

Bake for approximately 45-60 minutes. Test cake for doneness with a tester or a toothpick.

Let rest for 10 minutes on a cake rack. Turn cake out of pan, peel off parchment and turn cake up right.

Cream Cheese Frosting

1/2 cup (4 oz) cream cheese
1 to 1 1/2 cups of powdered sugar
1 tsp vanilla

Beat together and drizzle over cake while it is still warm.

Yum! If you have time, stop by Thibeault's Table. Ann always has wonderful recipes to share!

I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Designs by Gollum, Sweet Tooth Friday hosted by Alli at Alli and Son, and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

Spring Green Risotto Revisited

2011-06-20T12:43:00.000-07:00

All of us have recipes on "the rotation" that we enjoy over and over again. We also have recipes that make their way to the rotation but are prepared less frequently. I guess a good question is, "How often do we revisit recipes before they are considered part of the rotation?" I haven't really given a great deal of thought to that question.

While considering it I found myself categorizing the rotation...there are the seasonal repeats, then there are the quick repeats that require minimal effort on the cook's part, anytime of year repeats, cooking for a crowd repeats, it could go on and on I guess. So, I don't think I can really answer the question without things getting convoluted!

Last week, though, I remembered a recipe that I had vowed to make again. It was the Spring Green Risotto that I had made last year. It is a wonderfully creamy dish with spring vegetables...peas and asparagus along with another favorite of mine, leeks! It is a great dish but as a warning....do the prep. This isn't a dish that one can start and then remember that the fennel isn't chopped, the chives aren't chopped and the chicken broth is MIA!

This is a Barefoot Contessa Back to Basic's recipe that is so very tasty. It yields quite a bit so we shared with the neighbors that evening. They shared with us, too. My neighbor dubbed the evening as an over the fence potluck! We always meet each other at the side fence to do our borrowing and sharing. I loved tasting her dish. She made a wonderful polenta with mushrooms and a Tuscan chicken...yum.

The recipe for the risotto is here on last year's post. The timing in the recipe is generous. I think the key to the preparation is ladling the broth in a little at a time and stirring until it is absorbed before adding more broth. It seemed to come together quickly.

Easy Peasy Roasted Smashed Potatoes

2011-06-16T09:20:00.000-07:00

I got the cutest little potatoes in the veggie box last week. I love getting the little guys. They are so buttery and creamy. I decided that a quick high-roast would be the way to go. It is so simple and I am never disappointed.

Easy Peasy Roasted Smashed Potatoes

Baby potatoes
Olive Oil
1-2 Tbsp Rosemary, finely chopped
Sea Salt (Garlic salt or Kosher salt works just as well.)

Preheat oven to 425°F.

Place the potatoes on a baking sheet. Bake about 15 minutes until soft and golden.
Remove from the oven and smash the potatoes just until they crack. (You can see I was too forceful at first!) I placed a one cup measuring cup on the potato and applied pressure until it cracked open.

Drizzle olive oil over the potatoes, sprinkle with chopped rosemary. Place the tray back in the oven. Bake another 10 minutes. Remove from oven and sprinkle with Sea Salt.

Serve.

I am sending this over to Miz Helen's Country Cottage for Full Plate Thursday, Designs by Gollum for Foodie Friday and Mangoes and Chutney for Fat Camp Friday.

Lindsey's Taco Pizza

2011-06-15T08:46:00.000-07:00

My daughter is a good cook. She is an innovative cook and willing to create recipes. She gets an idea, collects the ingredients and all of a sudden we have a delicious meal! Her recipes always turn out. I called her and invited her to dinner last night. At the mention of her Taco Pizza she was in the car and on her way over.

At dinner we talked about what to name her creation. We made up all kinds of names...Pizzaco was one but decided that naming it what it is was a better idea, taco pizza....pizza with a Mexican flair!

The crust had that wonderful crunch on the bottom. I think that is because the directions say to pre-bake the crust for five minutes. Sometimes we get so eager that we forget to read directions! This time we followed the steps as written for preparing the crust....delicious crunch accompanied by Lindsey's great flavors!

Lindsey's Taco Pizza

1 Pillsbury Pizza Dough - Thin Crust
1 bottle taco sauce
1 can refried beans
3/4-1 pound hamburger meat (I used 96% lean.)
1/2-1 package Taco Seasoning mix
1 can green chilies, drained
1 can sliced black olives, drained
Grated Cheese (I used the Mexican cheese mix that came pre-grated.)
Lettuce
Salsa (I used hot, by preference.)
Sour Cream
Avocado slices or guacamole
2 Tbsp chopped cilantro

Cook hamburger per directions on Taco Seasoning mix package.

Unroll the dough onto a greased baking sheet. Pre-bake per package directions.
Remove from oven.
Layer the following.
Spread taco sauce onto crust.
Spread refried beans over the crust.
Spread meat mixture over the beans.
Sprinkle chilies over meat.
Spread cheese over pizza.
Sprinkle black olives over the top.

Bake for remaining time.

To serve, cut the pizza as desired.
Garnish with lettuce, a spoonful of sour cream, a slice of avocado,a spoonful of salsa and a sprinkle of cilantro.

This is so tasty. The whole family loved it. Thank you Lindsey for sharing your creation with me!

I am participating in the Celebrity Cook-Along - Pillsbury Doughboy hosted by Lynn at Happier Than a Pig in Mud.

Darting Small Packages

2011-06-14T16:03:00.000-07:00

I thought that I should share something more gentle this week. Last week's share was a bit scary and keeping one's distance from it is critical!

The hummers have been dive-bombing the feeders. We have had up to half a dozen at one time dodging one another in the air. These two guys were more thirsty than fiesty!

They are so quick that it is hard to capture them but I did get a few...

They can even share the feeder!

They are a challenge...but they are so beautiful!

I am participating in Outdoor Wednesday at A Southern Daydreamer hosted by Susan. Stop by, it is so much fun to see everybody out and about!

Baked Turkey Breast with Apple-Honey Glaze

2011-06-12T06:55:00.000-07:00

I was excited to see fresh turkey breast at the market last week. Just the thought of it brought forth memories of Thanksgiving...how great the house smells and how much I enjoy Thanksgiving Dinner! I don't know what I always seem to save turkey for the holiday...probably because it brings back memories of how many hours of preparation the meal takes!

Turkey breast seemed to be a good way to enjoy the meal without hours of prep. I kept it simple...just turkey, mashed potatoes and gravy, salad and cranberry sauce. It was delicious as were the hot turkey sandwiches that followed, the next day.

Baked Turkey Breast with Apple-Honey Glaze

adapted from Pacific Fresh

Serves 6-8

1 bone-in turkey breast, about 3 pounds
Apple-Honey Glaze
Fresh rosemary sprigs, garnish
1-2 Tbsp butter, room temperature
1 tsp chopped fresh rosemary
1 tsp thyme
1 tsp marjoram

Preheat oven to 350°F. Place turkey breast in a small roasting pan. Loosen the skin and place butter underneath. Mix herbs together and sprinkle under skin. Pour glaze over turkey. Bake, uncovered, 1 hour, basting with juices several times while baking.

Cover and bake 30 minutes more until the juices run clear or a meat thermometer registers 150°F. Remove from oven and let stand, lightly covered, for about 10 minutes before slicing.

Transfer to a warmed platter and slice. Garnish with rosemary sprigs and serve. Use drippings to make gravy, if desired.

Apple-Honey Glaze
1/2 cup apple juice
1 Tbsp honey
2 tsp chopped fresh rosemary
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/2 tsp salt
Fresh ground pepper to taste

Mix all ingredients in a small bowl.

I made a little gravy from the pan juices. I added some chicken stock and water to get to about a cup and a half. I thickened it with a flour paste. I also had some fresh mushrooms in the refrigerator so I sauted them in butter until softened. Then I added a splash of sherry and let them simmer on a very low temperature. I added the mushrooms to the gravy...yum!

Sometimes we just need turkey, mashed potatoes and gravy!

I am sharing with Make a Foodie Friend Monday hosted by The Saturday Evening Pot.

Praline French Toast Casserole

2011-06-09T16:37:00.000-07:00

Last month I was supposed to post a Paula Deen recipe and participate in the Celebrity Cook-Along hosted by Lynn at Happier Than A Pig In Mud. The month slipped by...I didn't think about it until the day I was to post! I tried to hurry and select my recipe. But, I could not even find the cookbook. The Kitchen Gnome suggested I look under the mayonnaise! I laughed when I finally found it under the mayonnaise and next to the butter!

There is no mayonnaise in this one, folks...just a little butter. I knew that I would have to make this dish when I first sampled it at a breakfast in honor of a co-worker's birthday. It was so rich and so delicious...it was just yummy! It stretched a long way....A little serving works best on this rich casserole so there are at least 12 servings...maybe more. I know I stepped back into the room for a second serving!

Praline French Toast

Paula Deen and Friends

Yield: 8 servings

8 eggs
1 1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

Topping
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

Generously butter a 13 X 9 inch casserole dish. (This size dish does not really work. All of the bread won't fit and it over-flowed in the oven the first time I made it. I used the lasagna pan this time. It you use a smaller pan, be sure to place the casserole on a baking sheet.)
Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.

Preheat the oven to 350° F. Remove the casserole from the refrigerator.

Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

This is a great dish and should satisfy the sweet tooth for at least six months!

I am sharing this at Full Plate Thursday hosted by Miz Helen's Country Cottage, Sweets for a Saturday hosted by Lisa at Sweet as Sugar Cookies, Foodie Friday hosted by Michael at Designs by Gollum and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.

Have I Ever Mentioned How Much I Hate Snakes?

2011-06-07T15:36:00.000-07:00

I hate snakes. All kinds. They were in my nightmares as a child. I am scared to death of them....any kind. I get cold chills just thinking about them. That said you can imagine how excited I was when the Kitchen Gnome told me that he had something for me in the container in the yard. He said it would make a good post for Wednesday.

Gee, the container even had a "Bonus Inside"! I noticed that the lid was kind of taped on...clue number one. I also noticed the noise coming from inside...clue number two. Note to self: Go the opposite direction from this surprise.

The Kitchen Gnome asked if I wanted to go with him on the quad to take the snake out in the foothills to release it.
"How big is this snake anyway?" I ask.
"Oh, about 3 1/2 feet long," he responds..."but he has just eaten."
"So..."
The answer is: "Not if I have to hold the container." He secured the container on the quad and off we went.

I stood a good distance away when the container was opened. We weren't certain if the snake would quickly leave the container or hang around. The guy was a bit angry so I figured he was going to stay in the area to express himself.

He coiled up, tested the air, and sent his message....stay away.

The snake's tongue provides sensory information to the brain through the Jacobson's organ on the roof of its mouth. In this case, odor.

Pit vipers also have a two chambered pit organ located between the eye and the nostril on each side of the head. Since warm-blooded creatures give off thermal radiation even when motionless, the snake's brain is able to identify this heat by comparing the temperature in the outer and inner chambers. The snake distinguishes between the input received from the right and left pit organs in relation to itself enabling the snake to strike with accuracy during the day or at night.

I was directed to come around to the other side so that I could get a good picture. Why would I want to face a snake that is coiled and warning of a strike? When a rattlesnake strikes, it covers a distance of about 2/3 the length of its body. I can be brave.

I hoped that the picture would be in focus because I wasn't going to linger in the area! I am amazed at how well camouflaged the snake is. I will not be walking the dog in the grassy foothills.

I am participating in Outdoor Wednesday at A Southern Daydreamer hosted by Susan.

Grilled Chicken and Pasta with Sun-Dried Tomatoes

2011-06-02T15:53:00.000-07:00

Lately, I haven't been too excited about cooking. The day slips by and I haven't taken anything from the freezer and am left with trying to figure out what to put together. One of us may not be hungry, but the other is! This night I had defrosted some chicken breasts but I didn't want to do the usual...you know the usual: chicken, vegetable and salad...the routine...

I was in the mood for pasta and I had run across a basic sauce recipe written on a slip of paper. I knew I didn't have a few of the ingredients but I opened the pantry door and figured if Rachel can reach in a grab a few things and make a meal, I could too!

The Kitchen Gnome seasoned the chicken breasts and headed for the grill. He is King of the Grill and always does a great job!

Grilled Chicken and Pasta

with Sun-Dried Tomatoes

1 (8 oz.) jar sun-dried tomatoes packed in oil, chopped, oil reserved
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup white wine (I used a Sauvignon Blanc)
8 oz pasta (I used bow-tie)
Basil Chiffonade: 8 basil leaves, stacked, rolled, finely cut across the roll to make a chiffonade.
Salt and pepper to taste.

Heat 2 Tbsp reserved oil from the sun-dried tomatoes in a heavy large skillet over medium heat.

Add the chopped onion and saute until tender, about 3-4 minutes. Stir in the garlic and saute for one minute more.

Add the tomato paste and cook 2 minutes, stirring constantly. Slowly add the wine and sun-dried tomatoes. Simmer until the liquid reduces by half, approximately 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente. Drain the pasta reserving 1/2 cup of pasta water.

Add the drained pasta to the tomato mixture. Toss to coat adding reserved pasta water to moisten.

Season to taste with salt and pepper. Place on a platter with sliced chicken breasts.

Sprinkle with parmesan cheese and the chiffonade. Serve.

This was quick and easy and trying not to sound like Rachel...I am sure it was ready in under thirty minutes! The leftovers disappeared the next day.

I am sending this to Michael at Designs by Gollum for Foodie Friday and to Miranda at Mangoes and Chutney for Fat Camp Friday, and Full Plate Thursday hosted by Miz Helen's Country Cottage.

Kestrels - The Smallest American Falcon

2011-06-01T09:49:00.000-07:00

My daughter called very excited to tell me that there were about five kestrels putting on a show in her backyard! I wasn't able to dash over at that time for their antics but they are hanging around the area. They must be nesting in a nearby tree and food is plentiful as there are fields to the back of her property.

I finally was able to go by and take a few pictures. They were in the distance and around the perimeter of the field. They are such beautiful little guys. It was difficult to catch them but I have a few shots to share.

The neighbors didn't seem to notice that they were on their fence and hanging out under the patio!

There are not as crisp as I would have liked but you can see their beautiful colors.

I am hoping to get back over when they are once again in her backyard and not just on the perimeter of the field.

I am sending this over to Susan at A Southern Daydreamer for Outdoor Wednesday!

This Small Package is Nirvana!

2011-05-27T17:01:00.000-07:00

"How can a small package be Nirvana?" you ask.

"Well, if the small package is a Cheesecake Cupcake, it takes you to Nirvana!" is the reply.

Could that be right?

Nirvana: A state of perfect happiness;

an ideal or idyllic place;

bliss, heaven

Yep, that is the experience when you taste one of these small packages!

Let me help you get started...close your eyes...imagine a slice of dense, rich, smooth, and creamy cheesecake. Imagine the way you relax when you take that first bite. Imagine how much you want that second bite so you can experience that creaminess and flavor again. You are ready....

If you live in New York, you are probably familiar with Junior's and their cheesecakes. I have visited New York but I have never had the New York cheesecake experience. What is the next best thing? Junior's Cheesecakes from the publisher of Fine Cooking was the next best thing.

Original Little Fella Cheesecake

adapted from Junior's Cheesecakes

Yield: One dozen

Ingredients

2 8 oz packages cream cheese (full fat), at room temperature

3/4 cup sugar

2 Tbsp cornstarch

1 Tbsp pure vanilla extract

2 extra-large eggs

1/3 cup heavy or whipping cream

12 small fresh strawberries or raspberries (optional)

1 recipe Junior's Signature Strawberry Sauce (optional)

Procedure

Preheat the oven to 350°F.

Line 12 muffin cups with silicone,foil, parchment, or paper liners

Put one package of cream cheese, 1/4 cup sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes,scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/2 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to over mix.

Divide the batter among the 12 muffin cups (fill each one almost up to the top). Place the muffin tin in a large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap (don't remove them from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out of the cups with your hands and peel off the liners. Place the cakes, top side down, on a serving platter or individual dessert plates and refrigerate until ready to serve. Top each with a strawberry or raspberry and serve drizzled with sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the berries, then wrap and freeze for up to 1 month.

My daughter and SIL were the chefs for this adventure. They doubled the recipe and in part of the batter they added some lime zest. They also made a lime mousse for the topping.

Lime Mousse

1 recipe Decorator's Whipped Cream

1/4 cup limeade concentrate, thawed just until spoonable

1 to 2 drips green food coloring (optional)

To make the lime mousse prepare the Decorator's Whipped Cream, then stir in the limeade concentrate (it's best if slightly frozen). Add the food coloring, if you wish. Refrigerate for 30 minutes. Fit a pastry bag with a medium closed-star tip or medium open-star tip, pack it with the lime mousse, and pipe the lime mousse on the top of each cupcake, finishing each off with a rosette on top. Refrigerate until ready to serve.

Decorator's Whipped Cream

Yield: Enough to decorate the top of one 0-inch cheesecake

1 tsp unflavored granulated gelatin

1 Tbsp cold water

1 cup cold heavy or whipping cream

1 Tbsp sugar

1 tsp pure vanilla extract

Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens (this takes only about 1 minute). Cook the gelatin in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted.

In a medium bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don't over-mix or the cream will curdle). Beat in the vanilla. Now, add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate for at least 30 minutes but not more than 1 hour. Use immediately as a cake filling, frosting, rosettes or refrigerate.

You won't be disappointed in these little packages...you will enjoy your journey to Nirvana!

I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Designs by Gollum, Sweet Tooth Friday hosted by Alli at Alli and Son, Sweets for a Saturday at Sweet As Sugar Cookies hosted by Lisa, and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.