All That Splatters

Rigatoni with Broccoli, Garlic & Breadcrumbs

2011-06-11T19:41:00.000-05:00

Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!)

The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table.

Rigatoni with Broccoli, Garlic & Breadcrumbs
Serves 4

3/4 to 1 pound broccoli florets
1 pound rigatoni
5 tablespoons olive oil
1⁄3 cup dried breadcrumbs
4 - 6 cloves thinly sliced garlic
1⁄4 teaspoon red pepper flakes
1⁄2 cup grated Parmigiana-Reggiano

Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside.

Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside.

Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli.

Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately.

"Duffins"

2011-06-10T22:03:00.000-05:00

My friend, Marysol, at Memories in the Baking, originally shared the recipe for these little tastes of heaven on an internet cooking forum we both occasionally visit. "Dirt Bombs" are wonderful muffins dipped in melted butter (sounds good already, right?!), then rolled in cinnamon sugar. Covered in cinnamon sugar. Glistening with cinnamon sugar. The coating keeps them moist and, well, irresistible. My son said they were a cross between a doughnut and a muffin, and so re-named them "Duffins". Fine by me! Duffins it is!

Sol's Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup (1-1/2 sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***
3/4 cups unsalted butter, melted
1/2 cup granulated sugar
1-1/2 teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamom into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar
and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

Sol's notes:
*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.

Garlicky Chicken in Red Pepper Sauce

2011-05-21T18:42:00.001-05:00

This is another recipe I received in an email from Fine Cooking in their "Make It Tonight" series. It looked really easy, sounded really delicious. And it was. Both easy and delicious. The chicken was so tender and juicy. The sauce was so flavorful. And it all came together so quickly. I love that! I didn't have fresh thyme on hand, so I substituted about 3/4 teaspoon of dried French thyme. One other thing - the next time I make this, I will add more potatoes (at least one more, but probably two). Make sure to have a crusty baguette on hand to sop up that amazing sauce. A little starter salad would be a nice addition to round out the meal.

Garlicky Chicken in Red Pepper Sauce

Serves 4

2 Tbs. olive oil
8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
2 tsp. fresh thyme leaves
1 cup lower-salt chicken broth
3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
1 Tbs. sherry vinegar
Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes.

Source: Fine Cooking

Tamale Pie

2011-05-19T08:31:00.004-05:00

The first cookbook I ever owned as a new bride was Better Homes and Gardens New Cook Book. I made lots and lots of the recipes contained in that cookbook, many of which remain favorites to this day. The first few sections introduced me to appliance cooking: how to use my Crockpot (the Olive Spaghetti Sauce sounds a bit odd but is really good), the Oriental Pork helped familiarize me with my new electric skillet, the Bar-B-Q Meat Loaves (yes, individual meat loaves) made me less intimidated of my little Weber grill. Coffee cake, Swedish Tea Ring, white bread, pancakes, penuche, Spanish tomato rice (a really tasty rice dish), puddings, pies, roasts, as well as sections on meal planning and ingredient substitutions were the basis of my culinary education. The pages of BH&G New Cook Book all have the tell-tale splatters of a well-used cookbook in my kitchen. Admittedly, some of the recipes are dated, but, all in all, I still turn to this cookbook on a fairly regular basis.

In a bit of nostalgia, I decided to look through the book and review some of the recipes I used to make as a novice cook. The spiral-bound pages are a little worse for wear, but like a neglected grade-school child, one page just fell out of the book as if to say 'Pick me! Pick me!' The stained page containing the recipe for Tamale Pie floated to the floor, the holes of the page no longer intact to remain in the book of its own accord.

So, Tamale Pie it was.

I actually have a few vivid memories involving this dish. It was one of the meals I made for my parents when they came from New York to visit their newly married daughter at our first Texas apartment. Trying to prove to my mother that I could indeed cook, I made this recipe. Not exactly Beef Wellington, but it came out fine. Mom and Dad at least feigned approval of my initial cooking abilities.

One time, after simmering the meat and vegetables for the prerequisite 25 minutes, I lifted the pan full of hot ingredients to pour into the casserole dish, and lost my grip. Hot saucy meat and vegetables went all over the floor of my then-tiny kitchen. Not pretty.

And I never lift a full pan without making sure I have a good grip on it anymore. Never.

A couple of changes I made this time (after not making this recipe in easily 15 - 20 years): I replaced 1/2 teaspoon of the chili powder called for with chipotle chili powder. It added a wonderful smoky heat to the dish that I really love. I used a red bell pepper instead of a green pepper (I'm not particularly fond of green peppers...) The recipe lists a teaspoon of sugar, which I omitted, especially since the red pepper adds its own bit of sweetness. And I used just a handful of grated Cheddar cheese instead of the 6 ounces used in the original recipe. (Actually, the original recipe calls for 6 ounces of sharp process American cheese, but I never used processed cheese in the dish.) The little bit of grated cheese helped bind the meat mixture and was enough for me, but use the whole 6 ounces if it appeals to you.

Retro cooking. Ya gotta love it!

Tamale Pie

serves 6

1 pound ground chuck
1 cup chopped onion
1 cup chopped red bell pepper
2 8-ounce cans tomato sauce
1-1/2 cups corn (fresh or frozen)
1/2 cup pitted ripe olives, chopped
1 clove garlic, minced
1 teaspoon salt
2-1/2 teaspoons chili powder
1/2 teaspoon chipotle chili powder
Dash black pepper

6 ounces sharp Cheddar cheese, grated

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper. Simmer 20 to 25 minutes or until thick. Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water. Cook, stirring constantly, until thick. Add butter, and mix well. Spoon cornmeal mixture over hot meat mixture.

Bake 40 minutes.

Source: Better Homes and Gardens New Cook Book, copyright 1968

Southwestern Turkey Wrap

2011-05-16T16:44:00.000-05:00

I'm trying to be more frugal these days by taking my lunch to work as often as I can. Sometimes, that means leftovers if I've cooked something particularly delicious and plentiful (like the General Tso's Chicken of a couple of weeks ago). But when I happened upon this wrap, it got my attention. Now, one doesn't normally need a recipe for a wrap. The real recipe here is for the spread that seasons this one. It's easy, it's delicious, and because of it, definitely takes lunch fare up a notch. The avocado is optional, but it does add a nice richness and flavor. Want a satisfying lunch? Try a Southwestern Turkey Wrap!

Southwestern Turkey Wraps

Makes 4

1/2 cup mayonnaise (not Miracle Whip!)
3 tablespoons chopped cilantro
1 green onion, minced
1 tablespoon minced chipotle
1 teaspoon fresh lime juice

4 10-inch flour tortillas (I've used a sun-dried tomato wrap here)
16 ounces smoked turkey
8 ounces pepper jack cheese
thinly sliced avocado
mesclun (or spring mix salad)
12 thin tomato slices

Spread approximately 2 tablespoons of the chipotle-mayonnaise spread on tortilla. Top with turkey, pepper jack, mesclun, avocado, and tomato slices. Roll fairly tightly, cut diagonally, and serve.

Source: Contessa's Kitchen

General Tso's Chicken

2011-04-24T17:41:00.003-05:00

While I've seen this dish on the menu of many Chinese restaurants, I've often wondered who was General Tso? Evidently he was a highly-respected soldier in the Hunan region... a region that appears to have never heard of this recipe. No matter. Regardless of the origin of this dish, it is delicious, no matter it's name!

I came across this version on a wonderful blog called My Adventures in Food. The recipe is fairly simple, using easily accessible ingredients found in your local grocery store. And the flavor is outstanding, rivaling any found at your favorite Chinese restaurant. I'll be making this again and again!

General Tso’s Chicken

1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce*
3 tablespoons cornstarch
1-1/2 cups water
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons fresh ginger, minced**
1/2 teaspoon crushed red pepper flakes

1-1/2 pounds boneless, skinless chicken breasts
3 large egg whites
1-1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
Vegetable oil for frying

2 green onions, green parts thinly sliced

*I used a light soy sauce. I found I needed to add about 1/4 - 1/2 teaspoon salt to balance all the flavors.
**I grated the ginger, using a medium-sized Microplane.

To make the sauce, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, and water in a bowl. Set aside. Heat oil in a large skillet over medium-high heat. Saute the garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add the hoisin mixture. Stir until the sauce is dark brown and has thickened. Remove from heat and cover.

Cut chicken into 1-inch chunks. Whisk the egg whites in a shallow dish until foamy. Combine cornstarch, flour, and baking soda in a separate shallow dish. (I whisked the dry ingredients to really blend them.) Toss half the chicken into the foamy egg whites until well-coated, and then dredge the chicken in the cornstarch mixture, making all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.

Heat oil in a fryer (or Dutch oven, or a large wok) until it registers 325ºF. Fry the chicken in batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.

Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat. Garnish with sliced green onions.

Source: My Adventures in Food

Pea & Shrimp Penne with Basil

2011-04-05T19:21:00.001-05:00

I receive daily emails from Fine Cooking magazine's website highlighting a particular recipe, ingredient, technique, etc. Sunday's recipe, Pea & Shrimp Penne with Basil, definitely appealed to me. Shrimp, pasta, and basil are a few of my very favorite ingredients, so I was very intrigued. The subject of the email was "Make It Tonight", and so I complied! The wonderful scent of fresh basil (and lots of it!), along with the minced garlic, serrano pepper, and shallots, was intoxicating. The finished dish was so flavorful and fresh-tasting. I will definitely be making this dish again. Hats off to Fine Cooking!

Pea & Shrimp Penne with Basil

Serves 4

1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise
1/2 cup chopped fresh basil
5 Tbs. extra-virgin olive oil
1 Tbs. finely grated lemon zest
Kosher salt
1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) or frozen peas
3/4 lb. dried penne
Freshly ground black pepper
1/3 cup finely diced shallots
1 tsp. minced garlic
3/4 tsp. seeded and minced hot fresh chile, such as Thai bird or serrano
2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)

Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.

Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.

Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.

Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.

Sweet Potato Oven Fries with Avocado Dip

2011-04-02T23:12:00.000-05:00

I've noticed that a lot of hamburger/sandwich restaurants are offering sweet potato fries as an option to the traditional French fried potatoes This trend has my vote - I love sweet potato fries. In my humble opinion, they are much more flavorful, look much nicer on the plate, and provide a bit more nutritional value than their paler cousins. I occasionally roast sweet potato wedges and make a little dipping sauce to go with. But when I saw these sweet potato fries with an avocado dip, I suspected I was on the verge of nirvana.

And I was right.

I discovered this tasty recipe from Katie of the blog, Yum Sugar. It's such an easy recipe and so delicious. The avocado dip blitzed up quickly in the mini-food processor. The sweet potatoes crisped up in about a half-hour in a hot oven. Doesn't get any easier than that! Thanks, Katie!

Sweet Potato Oven Fries With Avocado Dip
From Ingrid Hoffmann

2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip ( recipe follows)

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Serves 6.

Avocado Dip:

1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor.

Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Source: http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

2011-03-26T19:16:00.001-05:00

There is so much to like in this salad. Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat. It's seriously good but oh so simple. It makes for the consummate meal as the weather starts warming up. The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette. The mere memory of it makes me smile!

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Serves 4 as a main course

1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced

Ginger-Soy Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1/2 teaspoon honey (my "tweak")
3 - 5 dashes hot sauce

Garnishes
1/2 cup diced mango
1/2 cup chopped roasted cashews
lime wedges

Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.

Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.

To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.

Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.

Source: The Beach House Cookbook, copyright 2005

Grilled Tuna with Pineapple Relish

2011-03-20T09:00:00.000-05:00

I'm making a concerted effort to try and eat healthier. Fish always seems to fit into the category of 'healthy living', so fish it is! Tuna, to be exact.

One of my favorite cookbooks containing wonderful seafood recipes is The Beach House Cookbook. This book has a plethora of lighter-fare recipes full of great flavor, and the Grilled Tuna with Pineapple Relish did not disappoint. The bulk of the recipe concentrates on the relish: a little chopping, a little grating, a little squeezing, and it's made. Though the recipe doesn't call for it, I also added a teaspoon of finely minced jalapeno, which added just a hint of heat. With all that lovely flavor, the fresh tuna only needs a dribble of olive oil and some s&p before going onto the grill (or, as I did this time, into the grill pan). So quick and easy (my recipe adjectives of choice these days) without skimping on flavor at all.

I feel healthier already!

Grilled Tuna with Pineapple Relish
Serves 6

Pineapple Relish:
1 cup chopped fresh pineapple (I used Golden pineapples - beautiful rich yellow color and incomparable flavor)
1/2 medium red bell pepper, seeded & diced
2 green onions, minced
1-inch piece fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon finely minced jalapeno
1 teaspoon toasted sesame oil
1 teaspoon sugar (unnecessary if using Golden pineapples as they are quite sweet on their own)

6 tuna steaks (about 8 ounces each and about 1-1/2 inches thick)
olive oil
salt & freshly ground black pepper

Pineapple Relish: Combine pineapple, bell pepper, green onion, ginger, lime, soy sauce, jalapeno, sesame oil, and sugar (if using) in a medium bowl and mix well. Taste and adjust seasonings, if necessary.

Prepare gas or charcoal grill (or heat grill pan on stove). Brush tuna lightly with olive oil and sprinkle both sides with salt & pepper. When the grill (or pan) is medium-hot, grill fish until it is barely opaque, about 4 to 5 minutes on each side.

Spoon generous portion of the relish over (or beside) the fish and serve at once.

Appetizer: Scallops with Chili & Honey

2011-03-19T18:14:00.000-05:00

Cooking has taken a bit of a sabbatical in my home, but the kitchen is open again! And what better way to get cooking again than with a simple but delicious recipe. I stumbled upon this recipe at Sweet Paul's: Scallops with chili & honey on a golden wonton. So pretty and the perfect bite. A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton. Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops.

The recipe suggested adding the scallops and the honey at the same time. I tweaked that a bit by browning the scallops first (make sure to pat them dry before adding to the pan), then added the honey, brought the "sauce" to barely a simmer, and finished cooking the scallops through. Finely sliced green onions formed a little bed on the wontons on which to place the scallops and added yet another texture contrast. The whole recipe took just minutes to make, and, truth be told, just minutes to eat... I couldn't help myself!

A fine way to get cooking again, don't you think?!

Scallops with Chili, Honey on Crispy Wonton
Serves 4 as an appetizer

4 small wonton sheets
2 tablespoons canola oil
1 tablespoon olive oil
1 teaspoon red chili, finely chopped
4 large scallops, cleaned
2 tablespoons honey
salt
1/2 spring onion, thinly sliced

Heat the canola oil in a pan and fry the wonton sheets until puffy and golden. Drain & cool on paper towel.

Heat the olive oil in a pan, add chili and sauté for 30 sec. Add the scallops and cook for 40 sec on each side until golden. Stir in the honey and bring to a simmer. Add a little salt.

Arrange wonton and spring onions on small plates, and top with the cooked scallops. Drizzle a tiny bit of the honey and chili mixture over, and serve while hot.

Source: Sweet Paul blog

Fresh Tagliatelle with Mushrooms, Chestnuts & Sage

2010-12-19T09:15:00.000-06:00

Ack. I had this whole post written and lost it while it was still in "Draft" mode. Auto-Save is a great feature but can be harsh if you inadvertently lose text (or an entire post) and don't have a chance to recover it before it's automatically saved. Lesson learned. If I'm going to save something in Draft before publishing, copy the entire post's HTML code into a text or Word document. That's my tip for the day!

(An apology is in order here: My photos this week are particularly poor. Not sure what my problem is, but I will do my best to get that figured out soon!)

I do so look forward to the weekends. It not only means leaving the stress of the work week behind, but it allows me the time to do what I really enjoy... cook! Though I do a little cooking during the week, weekends give me the opportunity to try new recipes and more time-consuming techniques that I don't have the time (or inclination) for after a long work day. Which brings me to this week's Weekend Blog Showcase, hosted by Ann (Thibeault's Table) this week.

I've had this recipe on file to try for a few weeks now from Take Thou Food. Being the mushroom-lover that I am, I knew it was a dish I would love. Take Thou Food is written by Sean, a young guy who is obviously a talented cook and photographer. I loved that he made the pasta from scratch for this dish even though the mushrooms are what really take center stage in the recipe. While Sean used a rolling pin to roll out his pasta dough, though, I used my handy, dandy crank pasta machine. I felt like a bit of a slacker in comparison, especially given the fact that his dough looks remarkably uniform and mine, well, ... doesn't. Nonetheless, his pasta dough was simple enough to make and will be my go-to pasta dough recipe from now on.

Sean used a combination of shiitake, oyster, button and rehydrated chanterelles in his dish, which sounded delicious. I remembered a small bag of dried lobster mushrooms I've had stashed in my pantry for quite some time, waiting for a dish where they would really star. So I reconstituted them in some hot water for about 30 minutes, and sliced them up along with some shiitakes and baby bellas, saving some of their steeping liquid to enhance the dish. Perfect.

I also had a jar of roasted chestnuts on hand. Their slightly sweet flavor and soft yet chewy texture were a wonderful addition to the recipe.This dish was so easy and so delicious, I know it will be one I will make again and again. Thank you, Sean!

Fresh Tagliatelle (Mushroom, Chestnuts, Sage)

Inspired by Gabby's Fettucini from La Pietra Cucina

- mixture of wild mushrooms
- 2+ tablespoons of butter
- a bunch of sage, chiffonade
- roasted chestnuts, in little pieces
- dried or fresh fettucini or tagliatelle
- 1 tablespoon of fresh lemon juice

1) Make the pasta. This is so easy and simple to make at home. Just combine 100g of flour, 1 large egg and a tablespoon of olive oil and blitz until it resembles wet sand. Pour out to a lightly floured work surface and knead for a couple minutes until smooth and elastic. Wrap in cling film and chill for 30 minutes.

2) After the pasta's chilled, roll it out using a rolling pin (not recommended) or a pasta machine. After it's thin enough, cut into tagliatelle and set aside until you need it.

3) In a hot pan, add a tablespoon of olive oil (Lori's note: I added an additional 2 tablespoons of butter to the olive oil). Add the mushrooms (rehydrate any dry mushrooms per package instructions) and saute until it starts to brown and reduce in size. Finish off with a tablespoon of butter to give it a nice, rich, nutty flavor.

4) Add in sage a minute before the mushrooms finish cooking.

5) This is where you gotta multitask: if you're using fresh pasta, cook it in salted, boiling water for 1 to 2 minutes before the mushrooms finish cooking. If you're using dried pasta, you want to cook it just before al dente and by the time the mushrooms finish cooking so about the same time you start sauteeing the mushrooms. Overcooking the mushrooms is more forgivable than mushy pasta though.

6) Add a splash of the mushroom stock from the liquid the dried mushrooms were in and squeeze about a tablespoon of lemon juice over the pan.

7) Toss in your pasta with the chestnut bits and toss a few times until well incorporated.

8) Finish the pasta with another tablespoon of butter and mix. Serve immediately.

Orange-Pomegranate Tarts

2010-12-11T17:37:00.000-06:00

We've made it to the weekend. Thank goodness! It's time for Weekend Blog Showcase. Join Ann (Thibeault's Table) and me in showcasing recipes from the beautiful and delicious blogs that surround us in the virtual world. Find out how to participate at the end of this post.

My blog of choice this week is the beautiful Amber's Sprinkled with Flour. I was totally taken with her Orange Pomegranate Tarts. The flavors and the colors are so stunning that I knew this was going to be my recipe to try this weekend. And I was not disappointed. The orange custard is amazing. And the pomegranate arils? They so beautifully contrast with the pale orange custard visually while offering that amazing textural 'crunch' to these tarts. I have to admit that I stayed within my comfort zone and made my normal pie crust (using all butter this time). A little sugar added to the pie dough would have been in order, but I forgot it. Nonetheless, the crust did turn out flaky. When making the custard, instead of using the optional vanilla extract, I thought this would be a great opportunity to use the Fiori di Sicilia I have stored in my fridge. It's a lightly floral orange/vanilla extract, and this tart was the perfect foil for using it, though pure vanilla extract would have been wonderful, too. (I often use the Fiori di Sicilia in oatmeal cookies. It adds that background je ne sais quoi that people can't seem to put their finger on. Really delicious!)

I will be making this custard again, no doubt about it. Thank you, Amber!

Orange-Pomegranate Tarts

Orange Pastry Cream

1 cup milk
1/4 cup sugar (divided)
finely grated peel from one orange
1/8 teaspoon vanilla (optional - I used fiori di sicilia)
3 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, room temperature

In a small bowl, whisk the egg yolks together with 2 tablespoons of the sugar, and the flour until well incorporated. Set aside. In a small, heavy-bottomed pan, place the milk, orange zest, and the other 2 tablespoons of sugar, and heat until barely boiling. Remove from heat and pour half of the milk mixture into the yolk mixture, whisking until combined. Pour the egg mixture back into the saucepan and put on medium-low heat, whisking constantly until mixture is thick (about 2-3 minutes). Remove from heat and add the butter, stirring until melted. If desired, press the pastry cream through a sieve over a bowl. Store in the refrigerator with plastic wrap pressed on the surface for up to 3 days.

Crust

1-1/2 cups flour
1/2 cup unsalted butter (chilled and diced into small cubes)
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup ice-cold water

In a food processor, place the flour, butter, sugar and salt. Pulse 10 times. With food processor running, stream in cold water little at a time until dough comes together. Tip out onto a lightly floured surface, and pull dough together to form a disc. Cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 F. Roll dough and cut out large enough circles of dough to fit into bottom and sides of 4-inch tart shells. Place into tart pans and prick bottom and sides. Place tart shells on a cookie pan and bake for 15 minutes. Remove from oven and cool completely on a rack.

Remove the tart shells from the pans, and place on serving plates. Fill the cooled shells with the prepared pastry cream, then sprinkle the pomegranate arils over the top.
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To participate in Weekend Blog Showcase, pick a recipe from a blog other than your own (Tastespotting and Foodgawker are great places for inspiration), make the recipe and post about it on your own blog, crediting the originating blog with the recipe. Then sign into Mr. Linky. That's all there is to it! Ann and I look forward to your participation!

Weekend Blog Showcase: Orange-Scented Macaroons

2010-11-27T17:00:00.001-06:00

First, my apologies for missing Weekend Blog Showcase last week. I came down with a horrible cold that had me asleep most of last weekend and a nagging cough that drove the few co-workers who had to work the week of Thanksgiving a bit crazy. Ah well. I'm much better and ready to cook! My thanks to Ann (Thibeault's Table) for hosting last week!

I love just about anything almond. So when I came across these on Foodgawker one day, I did a little happy dance inside my head. I hightailed it right over to Hungry Rabbit for the recipe. These delicate little cookies are simple to make and have a wonderful orange-y almond flavor. It's a terrific combination. Ken advises to leave these alone for a couple of days as the flavor improves. I'll take his word for it and pass along the admonition. I know they were amazing as soon as they were cool enough to sample (you know I had to try one). I love these! And I also love Ken's blog. Hungry Rabbit has wonderful photos and great recipes (seems that all my favorite blogs do!) I'll be visiting often. Thank you, Ken!

Orange-Scented Macaroons

2 large egg whites
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure orange extract (optional)
1 pound almond paste, separate into 1 inch pieces
Pinch of table salt
1/3 cup confectioners’ sugar, sifted, plus more for rolling and coating (about 1 cup)
Zest of 2 oranges
1 tablespoon orange liqueur, such as Grand Marnier or Triple Sec

1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside.
2. Whisk one egg white and extracts in a small bowl until combined, set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, Add almond paste and salt, beat on medium speed until soft, about 2 minutes. Add egg white mixture and beat to combine, about a minute.
4. Reduce speed to low, add confectioners’ sugar slowly and beat until combined, about 1 minute. Add orange zest and orange liqueur; beat until evenly distributed, about 1 minute.
5. Lightly dust work surface with confectioners’ sugar. Turn dough out onto work surface; roll into 3/4-inch-thick logs (3 or 4), about 18 inches long. Cut each log crosswise into 1/2-inch pieces. Roll each piece into a ball.
6. Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
7. Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely.

Yields about 6 dozen

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Eggplant & Garlic Salad

2010-11-17T21:23:00.000-06:00

When I have a chance to put my feet up for a little bit, I often find myself trolling the food photo sites like Tastespotting and Foodgawker, oohing and aahing over many of the beautiful culinary creations, the gorgeous photography, and the inspiration to expand my own recipe repertoire. This simple but unbelievably delicious recipe is a result of one of those trolling sessions.

Eralda, of The Split Pea fame, posted this recipe from her parents' native Albania. As a fellow eggplant-lover, I was anxious to give it a try.

I was unable to locate any Chinese eggplants at my local grocer's but was able to locate some slender Italian aubergines. Perfectly acceptable! I bought two but one sufficed for my meal.

While Eralda leaves her garlic totally raw, I decided not to mince mine quite so fine, putting the garlic along with the olive oil called for in the dressing into a small ramekin and microwaving the mixture for about 30 seconds. It was just enough to take the "bite" out of the garlic, leaving it a bit softer and mellower. Heating the oil a bit with the garlic also pleasantly flavored the olive oil.

This is a delicious salad and I will be making it often. Thank you, Eralda!

Eggplant and Garlic Salad

6-7 small Chinese eggplants (or 2 slender Italian eggplant)
3 tablespoons whole wheat or unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons canola oil for frying
1 medium garlic clove, very finely chopped
1 tablespoon extra virgin olive oil for drizzling
1 teaspoon red wine vinegar
1/2 teaspoon salt for sprinkling the salad (Eralda used fleur de sel, so I did, too. Perfection!)

Wash, remove ends, and slice the eggplants lengthwise (1/4 inch). Mix the flour, salt, and pepper into a dish or pie plate. Heat the canola oil in a large skillet. Toss the eggplant slices in the flour mixture.

When the oil is hot, add the eggplant slices in on layer. Cook on high heat (the higher the temperature of the oil the less oil they will absorbe) until brown on each side, about 1 minute or less per side. To test for doneness, pierce with a fork. If the fork is easily inserted, the eggplant is done.

Remove eggplant from heat and drain on paper towels. Arrange on a plate, sprinkle with the garlic*, salt, and drizzle with the olive oil and the vinegar.

*Alternatively, put the minced garlic and olive oil in a ramekin and microwave for 20 - 30 seconds. Remove from microwave and whisk in the red wine vinegar. Season the cooked eggplant with salt & pepper, and drizzle the garlic, olive oil & red wine vinegar dressing over the plated eggplant.

Weekend Blog Showcase: Homemade Almond Joys (sort of...)

2010-11-13T16:36:00.000-06:00

We've made it to the weekend! And that means it's time for Weekend Blog Showcase. Join Ann (Thibeault's Table) and me in showcasing some of the best recipes of our fellow foodie bloggers.

This week, I attempted a recipe I found at Joy the Baker. She has created a homemade version of my very favorite candy bar, Almond Joy. Her post for this delectable sweet contains great step-by-step photos (great photos, by the way), and a wonderful sense of humor. My completed version of her recipe turned out to look more like Almond Joys on steroids, so my try at them resulted in only about 20 candy bars instead of her 30. Ah well. They are delicious, the perfect homage to my candy bar of choice. Thank you, Joy!

Homemade Almond Joy

(Source: recipe found on www.joythebaker.com)
Yield: makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2-1/2 cups unsweetened flaked coconut
30 raw almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 30 minutes for tom make the mixture easier to work with.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. (I pressed the almond into the mixture a bit.) It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. nbsp;Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water. (I melted the chocolate in a bowl in the microwave. I started with 1-1/2 minutes at High power, and continued at 10 second intervals, until the chocolate was thoroughly melted.)

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping.

Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly. (I used a candy-dipping utensil for a bit more ease of use.)

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

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To participate in Weekend Blog Showcase, make a recipe from another blog, post about it on your blog, and reference the blog you are showcasing. Place the WBS logo on your post and sign into Mr. Linky. That's all there is to it!

Roasted Garlic & Grape Tomato Pizza

2010-11-12T19:05:00.000-06:00

I love pizza. I love a good NY-style pizza. I love deep dish Chicago-style pizza. I'll even settle for mediocre delivery on a rare occasion. But my real love for pizza lies within my own kitchen. The crust can be thin. Or not. If I'm making pizza for a crowd, I'll bake them in pans. If I'm making pizza just for myself (or 1 or 2 additional people), I'll use the baking stone that permanently resides in my oven. I like that I can top it with whatever strikes my fancy. When I add vegetables to my pizzas, I usually like to saute or grill them first: sauteed onions and mushrooms, grilled eggplant or grilled zucchini. Or thinly sliced potatoes. Or pepperoni, browned sausage, olives, hot peppers or sweet peppers. With sauce, without sauce. Or white pizza - I love white pizza. Round, rectangular, big, small. *sigh* I love pizza.

My pizza this time was going to be a smaller-than-usual pizza. I roasted a head of garlic. (Cut the top 1/4 of the head of garlic off, drizzle olive oil over the decapitated garlic and sprinkle with salt pepper. Wrap tightly in double layered foil and throw in a hot oven (450F.) for about 40 - 45 minutes. Remove from the oven and open the foil. Let cool until comfortable enough to handle. Squeeze the garlic out of its paper. This is wonderful in mashed potatoes or spread over crostini.) After pressing the dough out into a rectangle, I spread the roasted garlic over the dough, sprinkled shredded mozzarella over that, layered halved grape tomatoes over the cheese, and then strewed very thinly sliced red onion over the tomatoes. A little salt, a little freshly ground black pepper, and a tiny drizzle of olive oil, and then into a hot oven (500F.) onto the baking stone for 15 minutes. Oh my. Delicious.

*sigh* Have I mentioned I love pizza?

Potato & Celery Soup

2010-11-10T07:22:00.000-06:00

I've finally begun to realize that soup can be an easy thing. It doesn't always mean caramelizing or roasting vegetables long and slowly or simmering away for hours on the stove. It can mean a quick saute, a little simmering, a little pureeing, and then voila - good eats. Monique, of La Table de Nana fame, has been a wonderful teacher in this regards. All the recipes she shares are wonderful. Many are great yet uncomplicated recipes with huge flavor. And the recipe for Potato & Celery Soup is no exception. I'd never had a celery soup before, but her (always) beautiful photos took me in. And so I tried it.

More and more, I'm allowing myself to cook with what is on hand instead of having to run to the store for every ingredient, so I made a couple of substitutions. With no onions on hand (an unbelievable oversight on my part), I did happen to have two generously-sized shallots. Additionally, I normally would have used a russet potato in the soup, but alas, no russets on hand, so I used 2 smallish red potatoes, leaving their skin on. The vegetables sauteed and simmered away in the water called for in the recipe until nice and tender. After pureeing, the soup needed just a little more liquid for thinning out. Since I had an opened bottle of white wine, that's what I added to the soup. It was wonderful!

Now, I have no doubt, none whatsoever, that the recipe made as written was delicious. So, if you have all the ingredients on hand, by all means, try it that way. But don't be intimidated by the need for substitutions. You never know what culinary concoction you come up with!!

Thank you, once again, Monique!

Potato & Celery Soup
(Serves 1 generously)

2 sticks celery, cut into small chunks
1 small yellow onion, diced (I used 2 large shallots)
1 floury potato, cut into small chunks
1 cup water (I used about 1-1/2 cups of water)
1/2 to 1 cup stock (I used about 1/4 to 1/3 cup of white wine)
Knob of butter
Croutons* (optional)
About 1 tbsp grated parmesan cheese (optional)
Parsley optional)

In a saucepan, heat up a knob of butter. Fry onions until they begin to sweat. Add in celery and potato and cook for 2 to 3 minutes.

Pour in water and allow to simmer over a low-medium flame until the vegetables have cooked through and softened. The water would have been reduced considerably. Use a hand held-blender to mash everything into a smooth puree.

(If you do not have a hand-held blender, use a traditional blender (turn off the fire when you do this, obviously). Be careful, as the lids of blenders can get blown off by the hot steam. After you get a smooth puree, return it to the saucepan, on a low flame.

Add stock according to how thick or thinned out you want your soup to be. I added slightly less than 1 cup.

Add 1 tbsp grated parmesan cheese. This imparts a nice salty flavour. :) I did not need to add salt at all.

Top with croutons, or plain toasted bread. Sprinkle parsley before serving.

*I made croutons from leftover challah bread: Cut into cubes, toss with a little olive oil, then bake in a 400 F. oven for about 10 - 15 minutes, until croutons are golden, turning a couple of times during the cooking.

Weekend Blog Showcase: Orange French Toast

2010-11-06T19:00:00.000-05:00

Welcome to this week's edition of Weekend Blog Showcase. Visit Ann (Thibeault's Table) to see what she has made and to visit the other participant's entries.

This week, after a long work week, I needed a treat for breakfast. Something satisfying and delicious. I stumbled upon this Orange French Toast recipe, a la Nigella Lawson, at Paris Pastry. I've been in an orange-y frame of mind lately (remember the Creamsicle Cookie debacle), and THIS time, I actually DID have oranges on hand! And, coincidentally, a loaf of challah bread.

(By the way, if you've never made French toast with challah, you don't know what you're missing! This bread wants to be French toast. It just does. It's the best.)

Okay. So back to Orange French Toast. I have to admit that I took some creative license with the recipe. I added a little fresh orange juice to the egg mixture along with some vanilla extract (which I always add to the French toast egg mixture). The other thing I didn't do, (okay - I really did get inspired by this recipe), was make the orange syrup. I like my French toast with a little butter, and that's it. So, I decided to forgo the orange syrup. That said, I don't mind a little syrup on my pancakes, and I think this sauce would make a wonderful addition to a stack of hotcakes! (Go with my stream of consciousness now: a little orange zest in your next stack of pancakes, drizzled with Paris Pastry's orange syrup. Sounds good, right?! Note to self: buy more oranges...)

I really did love the orange addition to the French toast. It was so good. My thanks to Paris Pastry for the inspiration. Don't forget to give this gem of a blog a look-see. She has many wonderful recipes and photos to inspire you, too!

Orange French Toast

2 eggs
1/4 cup whole milk
1/4 teaspoon ground cinnamon
Grated zest of 1 orange
2 large thick slices, or 4 thin slices of white bread
Juice of one orange
1/4 cup good-quality orange marmalade(Paris Pastry noted she used apricot jam - genius!)
1/4 cup sugar
1 tablespoon butter

Whisk the eggs, milk, cinnamon, and orange zest in a wide shallow dish. Soak the bread slices in this mixture for 2 minutes a side.

While the eggy bread is soaking, bring the orange juice, marmalade, and sugar to a boil, then turn down to a fast simmer for 3 to 4 minutes. If you need to, let this syrup stand while you cook the bread.

Heat the tablespoon of butter in a skillet and cook the eggy bread for about 2 minutes a side over medium heat until golden.

Serve the French toast with some of the amber syrup poured over each slice, and a pitcher of extra syrup on the side.

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Join in on the fun with Ann and me. Ann is hosting this week (thank you, Ann!). To participate, find a recipe that appeals to you from another blog (Tastespotting and Foodgawker are great places to peruse to find ideas), make the recipe and post about it on your blog, referencing the blog you borrowed the recipe from. Place the Weekend Blog Showcase logo on your post and sign into Mr. Linky. That's all there is to it! See you at Ann's!

French Onion Soup

2010-11-03T19:02:00.000-05:00

When the weather is blistering, cold soups, like gazpacho and fruit soups are refreshing and the perfect light meal. But when the temperatures start to drop, my thoughts turn toward heartier fare. I make a mental list of all the wonderful soups I want to make. Clam chowder and potato soup. Squash soups. And this one. French Onion Soup. It took me a moment, but I realized I've never made French Onion Soup before. I often order this soup when I'm out, but why I've never cooked up a batch myself escapes me!

Of course, my first foray into French Onion Soup making meant I had to follow the master: Julia Child. Julia has you sweat the onions for about 10 minutes, then caramelize them, creating a rich depth of flavor in the soup. Now we all know how much Mrs. Child loved her butter. And, truth be told, so do I. But I have to admit that I found the call for 1/2 cup of butter to cook the onions in a bit much. I didn't question the recipe when first making it but made a note that the recipe could easily reduce the amount of butter by half and still be delicious.

And then I realized she said 1/2 stick of butter. Duh. Thankfully, I had used a bit more onion than the recipe called for. But, of course, the soup was still a bit... shall we say, buttery. Overnight in the fridge rendered the excess butter easy to remove. *whew*

As I've been guilty of doing a bit lately, I thought I had some beef stock in the pantry and was mistaken. Thankfully, I did have chicken stock, and after perusing a few other recipes online, decided that it would make a decent substitution. Since the recipe also calls for a a glug of Cognac and a cup of white wine, as well as a long (1-1/2 hours) simmer, I knew the soup would definitely develop a great flavor. And it did. The flavor is obviously a little different but still very good.

A crouton made from some homemade French bread, along with a healthy sprinkling of grated Gruyere, and a run under the broiler produced the very soup I was craving. Ah. Thank you once again, Julia!

French Onion Soup

1/2 stick butter (4 tablespoons)
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock (or chicken stock, in a pinch)
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning

Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

Weekend Blog Showcase: Revisiting Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

2010-10-30T21:40:00.000-05:00

Weekend Blog Showcase is upon us once again - Week 5. Ann (Thibeault's Table) and I appreciate your visits and look forward to more participation in our weekly homage to the wonderful foodie blogs around the internet!

Work this week has been overwhelming so I decided to reach back into my 'archives' and revisit a recipe I've made from a wonderful blog called Tribeca Yummy Mummy. When I saw this recipe for Vanilla Panna Cotta on Cate's blog, I knew I would have to make it. It's so simple. It's so DELICIOUS! With pomegranate season upon us, it's the perfect time to whip up this beautiful dessert. Thank you once again, Cate - I love this!

I've seen and heard of many ways to rid a pomegranate of its their arils/ seeds. Many suggest taking the fruit apart under water, letting the inedible sections float to the top and then scooping up the seeds. I say leave the watering for the garden! I simply cut the pomegranate in half, hold the half over a bowl (rind side up) and thwack the rind side with a wooden spoon, letting the the little jewel-like arils drop. No muss, no fuss!

Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

2 tablespoons water
1-1/2 teaspoons gelatin
2 cups heavy cream
1-3/4 cups yogurt, whole milk preferably
pinch of salt
1/3 cup honey, or more to taste (plus additional for drizzling
2 t. vanilla

1 teaspoon orange flower water

the arils (seeds) of one fresh pomegranate

Measure the water into a small liquid measuring cup. Sprinkle the gelatin over the water and set it aside for the time being.

While the water sets, whisk together the yogurt, pinch of salt, honey, vanilla, and orange flower water together in a large bowl (a pouring lip is helpful for this recipe) is or very large liquid measure. Set this aside, too.

Pour the cream into a medium saucepan.

Bring the cream to a boil over medium heat, whisking a bit. As soon as the cream comes to a boil, remove it from the heat.

Pour the gelatin mixture into the cream and whisk them together well for a full minute to make certain that they are properly combined. Pour the cream mixture into the yogurt mixture.

Whisk the two mixtures together.

Pour the panna cotta into little sake cups or ramekins. Let the cups cool to room temperature. Place the little cups onto a rimmed baking sheet or tray. Cover the whole business with plastic wrap and place in the refrigerator for at least 5 hours or overnight.

When you are ready to serve your panna cotta, take them out of the fridge, sprinkle them with the pomegranate arils and drizzle on a bit more honey.

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Please join Ann and me for Weekend Blog Showcase. To participate, make a recipe from a blog other than your own and post about it, giving credit to the blog you've borrowed the recipe from. Put the WBS logo on your post and sign in to Mr. Linky. That's all there is to it!

Creamy Polenta and Mushrooms

2010-10-28T19:01:00.000-05:00

When I saw Ann's (Thibeault's Table) mushrooms over polenta a few weeks ago, I knew that was something I would love. I have had sauteed mushrooms before, and I have had polenta before but never combined as a main course. Following Ann's techniques, I ended up with a meal that left me sighing over its memory for hours after.

For the creamy polenta, I used a ratio of 4:1 liquid to fine cornmeal. Wanting the flavor of the polenta to still shine through, I used a base of half chicken stock, half water. The liquid was brought to a simmer, lightly salted, and the cornmeal was whisked in in a steady stream. Added too quickly, the polenta will clump up. Once the polenta had thickened up, I whisked in a nob of butter. The consistency was perfect.

To top the polenta, I used a mixture of baby Bellas and button mushrooms, sliced thickly and sauteed in butter. Once in the pan, I left the mushrooms alone - no stirring for several minutes - to let them saute and caramelize. At that point, I stirred them, seasoning with salt and pepper and finely sliced sage leaves. To create a sauce, I added Marsala to the pan (about 1/4 cup), let that reduce to an almost syrup-y state, then stirred in about 1/4 cup of chicken stock and let that reduce a bit until it was nice and thick. The sauce was also finished off with a small nob of butter.

This would make an excellent side dish to a roast beef or even a roasted chicken. But it also made for an amazing meatless main dish. Of course, for it to be truly vegetarian, a vegetable stock could be substituted for the chicken stock. So delicious! Thank you for the inspiration, Ann!

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Click on Foodie Friday logo to go to Designs by Gollum

Thank you once again to Michael for hosting Foodie Friday! Please join me in drooling over the dishes of all the other participants!!

Butternut Squash and Cannellini Bean Soup with Bacon

2010-10-26T21:21:00.000-05:00

I came across this soup on Epicurious.com, one of my very favorite places! I love butternut squash and was happy to find another soup recipe using one of my favorite ingredients. While the recipe directions have you dicing the squash and boiling it in the stock, many of the reviewers indicated that they had roasted the squash first before adding it to the soup. I decided to halve the squash, drizzle the halves with extra virgin olive oil and seasoning with salt & pepper, then roasting in a 450 F. oven for 1/2 hour. I then scooped out the roasted squash flesh into the stock. I also decided to puree the soup save for 1 of the cans of cannellini beans, which I added back to the pureed soup and cooking long enough to heat them through. By the way, I also rinsed all the cannellini beans - adding all that starchy, sodium-ridden liquid was not all that appealing to me. I was very happy with the result. Delicious! Here is my version of this soup:

Butternut Squash and Cannellini Bean Soup with Bacon

2 thick bacon slices, chopped
1-1/2 cups chopped onion
6 garlic cloves, minced
3 cups low-salt chicken broth
1 butternut squash (about 1-3/4 pounds)
3 15-ounce cans cannellini (white kidney beans), drained & rinsed,divided
14-1/2-ounce can diced tomatoes in juice, drained
1 teaspoon chopped fresh rosemary

Preheat oven to 450 F.

Halve the butternut squash lengthwise. Place skin-side down on baking sheet. Drizzle with extra virgin olive oil and season with salt & pepper. Roast for 30 minutes, or until squash starts to take on some caramelization. Remove from oven and set aside until cool enough to handle.

Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil.

Separate roasted butternut squash from skin and transfer to soup pot. Add 2 cans cannellini, drained tomatoes, and fresh rosemary. Cover and simmer until flavors blend, about 10 minutes. Puree soup with stick blender (or, alternatively, puree in blender in batches. Return to soup pot.) Add remaining can of drained cannellini beans. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)

Ladle soup into bowls. Garnish with chopped bacon and serve.

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

2010-10-25T06:01:00.002-05:00

I'm loving Bobby Flay's new show, Brunch at Bobby's. My weekday breakfast is pretty routine - oatmeal at my desk with a cup of coffee. So, when the weekend rolls around, if I have time, I like to treat myself to something a little more special. And if I have weekend guests, I love to serve a really nice breakfast at least once during their stay. It might mean a coffee cake or danish, maybe pecan waffles, or a really special egg dish. This is a very special egg dish!

When I watched this episode, Chef Flay actually prepared a 'goat cheese vinaigrette', mixing the soft, fresh goat cheese with the rest of the vinaigrette ingredients, which is slightly different than the recipe I found online. I opted to follow his on-air recommendation.

I used French Bread I had just made for the base. The flavors are really amazing together. I admittedly did not have heirloom tomatoes on hand, nor the micro greens recommended for garnish. A nice end-of-season beefsteak tomato filled in nicely, and some minced spring greens served as my garnish. It was a wonderful weekend treat!

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
2 thinly sliced heirloom tomatoes
4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette (recipe follows)
Fresh chervil leaves, to garnish
*Cook's Note: Not the super skinny kind of baguette

Goat Cheese/Black Pepper-Tarragon Vinaigrette
3 ounces fresh goat cheese

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown.

Top each slice of bread with a few slices of tomato and a poached egg. Garnish with the micro greens.

Vinaigrette:

Whisk together the goat cheese, vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Source: Brunch at Bobby's

Weekend Blog Showcase - Creamsicle Cookies

2010-10-23T16:00:00.001-05:00

We're into Week 4 of Weekend Blog Showcase. Thank you to Ann (Thibeault's Table) for hosting this week.

This week I'm showcasing a blog that is evidently the envy of many a blogger! Christy at The Girl Who Ate Everything has a wonderful blog FULL of great-looking and and great-sounding recipes. (I want Christy's secret to staying beautiful and thin and STILL eating everything!!) When I saw her Creamsicle Cookies, I knew I had to try them. As a young girl, the tinkling of the ice cream truck bells meant a Creamsicle was in my very near future. That creamy, orange-y/vanilla flavor was heavenly, so these cookies went directly to my "Short List".

Now look at Christy's cookies. Go ahead. I'll wait...

Now look at my cookies. Quick: what's missing in my cookies?? If you said specks of orange zest, you would be absolutely right. (And very observant. I'm impressed.) I violated one of the basic rules of cooking/baking: make sure you have all the ingredients before you start making your recipe. I was positive that I had oranges on hand. Now that I think about it, they would be rather difficult to miss, so I'm not sure what I was thinking. So, as I got to that part of the recipe, I tried to think on my feet (a challenge even at my best...). What could I substitute? Orange extract? I found a rather antique-looking package of orange extract in my pantry. As I tried to gingerly pour in a few drops, I carefully tilted the bottle ever so slightly, then tilted it a little more, then turned it upside down. Whatever was in there at sometime in my distant past had long since evaporated. Hrmph. Back to the pantry I went. I found an unopened jar of orange marmalade. That has rind in it, right? So I put in a good tablespoon of orange rind filled marmalade. In retrospect, a little Grand Marnier might have done well here, but I thought of that well after baking was underway. Unfortunately, the marmalade, while a good idea in theory, didn't exude the "oranginess" I was looking for. Ultimately, I ended up with delicious vanilla cookies. But this was such an easy recipe to put together, I will definitely make them again! And I can see a lime version down the road, too. Yum! Thank you, Christy!

Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Join Ann and me for Weekend Blog Showcase. To participate, make a recipe from a blog other than your own, post about the dish, referencing the originating blog in your post, placing the Weekend Blog Showcase logo on your post as well. Then sign into Mr. Linky (over at Ann's this week). That's it! Hope to see you there!

Jalapeno Popper Dip

2010-10-22T07:49:00.001-05:00

I'm a football fan, (though my beloved Dallas Cowboys are trying very hard to change that this season...), and so I'm always on the lookout for different and interesting and tasty (!) snacks to munch on while watching the game. Almost 30 years ago, when I first moved to the Dallas area from New York, many of my friends were eating poppers - jalapenos filled with cream cheese, or Cheddar cheese, or even tuna salad (trust me, it's better than it sounds). When I saw Kevin's (Closet Cooking) Jalapeno Popper Dip, I knew it would be something I'd love.

Now, to be absolutely honest, I have dumbed down this recipe quite a bit. I knew I would love the cream cheese element, as well as the jalapeno part, of course, but I wasn't sold on the Cheddar and parmesan part. I realize I'm odd in that I don't like cheese in EVERYTHING (my girlfriend, Donna, thinks I'm crazy). So, I mixed the cream cheese, mayo, and jalapenos, and gave it a little squeeze of lime. The panko topping was good - gave the whole thing a nice texture. And Kevin's suggestion to serve this dip with lime-seasoned tortilla chips was genius. Easily, a little of this goes a long way - my jalapeno tolerance is not what it was when I was 20. But it was a great addition to my football-watching-snacks repertoire! Thanks, Kevin!

Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
juice of 1 lime
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs

Mix the cream cheese, mayonnaise, lime juice and jalapenos in a bowl and pour into a baking dish. Sprinkle the panko bread crumbs over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Serve with lime-seasoned tortilla chips.

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Click on Foodie Friday logo to visit Designs by Gollum

Please visit Michael's site, Designs by Gollum, to see the rest of the Foodie Friday's creations. Thank you once again to Michael for hosting!

Plum Crumble

2010-10-20T20:11:00.002-05:00

I had a couple of plums sitting on my kitchen counter I needed to use and thought I would look for something different to do with them. One of my favorite desserts is Apple Crisp, and I wondered if I could do the same with plums. Well you can. :-D I found a Plum Crumble recipe at Southernfood.about.com. As I often do, I pared the recipe down and created 2 individual servings. One of the things I found interesting about this recipe was that it called for egg mixed with the flour and sugar topping. Once the topping is crumbled over the fruit, you drizzle it with melted butter, then bake until golden. I think it was the egg that made the difference - it created more of a cookie atop the fruit. It was an interesting change of pace. In contrast to apple which tends to keep some shape even when cooked, the plums took on an almost "jammy" texture - really good. I confess that this will never take the place of my favorite Apple Crisp, but it was still delicious!

Plum Crumble

3 pounds fresh plums, pitted, quartered, about 5 cups
1/4 cup brown sugar
1 cup sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 cup butter, melted

Combine plums and brown sugar, stirring well to blend. Pour into a buttered 11-1/2x7-1/2 inch baking dish. Sift together the flour, granulated sugar, salt, and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375° for 40 to 45 minutes, or until lightly browned. Serve warm with whipped topping or ice cream.

Getting to know me, getting to know all about me...

2010-10-18T21:48:00.011-05:00

When Liz at That Skinny Chick Can Bake! sent me a list of questions to answer, I couldn't help but think of that scene in The King and I: Anna, surrounded by all the king's children, singing in unison, "Getting to know you, getting to know all about you..." In case you would like to know a little bit more about me, check out this interesting little interrogation - it made me have to think (I hate that part...)

So settle in with a cup of tea and a cookie. Here goes:

1. Who taught you to cook?
My mom is a great cook. When I was growing up, she was often trying new recipes, which is a great way to broaden your kids' exposure to new foods. She didn't use much in the way of mixes - always fresh, always good quality. She bought her meat from the best butcher in town and had fresh eggs delivered to the house every week. My mom's mother worked in a bakery. It was an old fashioned place where I worked a couple of times when I would visit her in the summers. I started by washing dishes and pots & pans, then got to fill the jelly doughnuts, then got to work the front - the big, antique cash register. I have wonderful memories of that little place. The carryover is now, when I'm down for some reason, the first thing I usually turn to is cooking and/or baking. When my grandmother passed away several years ago, I spent the whole next day in the kitchen, baking and cooking like crazy. It's a release for me, I guess. I never realized that about myself until that day.

2. Do you prefer cooking or baking?
I don't know that I prefer one over the other. I like the 'prettiness' of baked goods, but cooking has more 'soul'. I like both. I won't choose. I won't. And you can't make me...

3. What is your favorite meal to cook for company?
I often cook Italian food for company: lasagna, homemade manicotti, homemade pizza. It's easy to make a lot of and how can you beat the aroma of a pot of sauce simmering away on the stove??

4. Are there any foods you will not eat?
I think offal is... awful. Sorry. I guess I'll never be an Iron Chef.

5. Who is your favorite TV chef?
There are a few I enjoy watching. Bobby Flay has an easy-going personality and an easy way about his cooking that I really like. I like the verbal artistry of Nigella Lawson (nothing is just red - it's ruby red...that kind of thing). I really appreciate Jamie Oliver's passion. And I could watch re-runs of Julia Child's shows over and over and over...

6. What famous person/people would you love to dine with (dead or alive)?
I'd like to have a burger with August Escoffier.

Okay. Just kidding.

I've been a Barbra Streisand fan forever. I understand she appreciates a good meal. I wouldn't mind sharing a nosh or two with her. And, honestly, I would like to ask Julia Child just how much butter she actually consumed in her lifetime...

7. Was your favorite meal ever eaten at a restaurant or someone's home? Tell us about it.
I had a wonderful meal at Spago's in Las Vegas once. Our daughter had just gotten married a few weeks before, and it was a time to de-stress from the wedding preparations. I remember I started with the best gazpacho I've ever had. I had scallops for my entree, and then THE BEST creme brulee I've ever tasted in my life (and I've tasted a lot of creme brulee in my life). *sigh* It was wonderful.

8. What dish are you still trying to master?
I think sugar work is intriguing. Blowing sugar, pulling sugar. It's an amazing art form. I'd love to try it sometime.

Well, that's a little bit about me. How about you? Care to share?

Weekend Blog Showcase - Rosemary Tomato Tarts

2010-10-16T20:23:00.000-05:00

It's the third edition of Weekend Blog Showcase -- moving right along! Please join Ann (Thibeault's Table) and me in showcasing recipes from around the food blog world. Please see the text at the end of this post to learn more about the Weekend Blog Showcase and how you can participate, too!

The recipe I decided on for this weekend comes from DandySugar. Lisa's photography is stunning (I'm always so in awe of great photography - check out her photos for her Cherry Peach Almond Crisps!), as are her wonderful recipes. Lisa says she was introduced to cooking via a hand-me-down aqua-colored Easy Bake Oven... I had that same oven, only mine was brand new (showing my age!), and experienced the same spark. Ah - a kindred spirit!

I've had Lisa's recipe for her Rosemary Tomato Tarts bookmarked for quite some time now, and since I had everything on hand, this was my chosen recipe for this week's Showcase. And am I ever glad I finally made these. So easy, so utterly delicious.

I ended up making four 4-inch tarts using tart pans with removable bottoms. After realizing I hadn't eaten all day, I easily downed two of these babies for dinner! I will be making these again and again. The filling was delicious, the crust extremely flaky. Thank you, Lisa, for a wonderful recipe I will happily add to my own repertoire!!

Rosemary Tomato Tarts
For three 5-inch tarts or one 9-inch (I made four 4-inch tarts)

Savory Tart Crust
1-1/4 cups of all purpose flour
1/2 cup (1 stick) of butter (very, very cold and cubed) (I used frozen butter and cut it into little pieces with a heavy chef's knife)
1/4 teaspoon palm sugar (I didn't have palm sugar so used regular granulated sugar)
1/4 teaspoon kosher salt
2 teaspoons chopped fresh rosemary
1-3 tablespoons ice cold water (I ended up using 5 tablespoons)

In a food processor, combine flour, salt, sugar and rosemary. Pulse 1 - 2 times until just incorporated. Add the butter cubes and pulse until mixture resembles course meal about the size of a pea. Add water a tablespoon at a time and pulse only until mixture just comes together. Test by squeezing a pinch of dough. If it sticks together it’s done.

Place dough on a lightly floured surface. Form into a disk shapes, flour all sides, and wrap well with plastic. (If making small tarts, separate dough into thirds or fourths and wrap each individually.) Refrigerate for at least 1 hour up to 24 hours. When you are ready to roll out, make sure to let dough come to room temperature for about 10-15 minutes before rolling out.

Preheat oven to 350 when you are ready to make your tarts.

Rosemary Tomato Filling
3 - 4 tomatoes (I used one large beefsteak tomato)
2 tablespoon olive oil
1 onion, sliced into thin strips
2 cloves of garlic, minced
1 tablespoon fresh rosemary, chopped
goat cheese
juice of 1/2 lemon

Heat olive oil in a skillet. Saute onions for about 5 minutes until they are translucent. Add the garlic and stir until fragrant. Add the rosemary and stir. Add the lemon juice and stir. Remove from heat.

Roll out your dough into rounds and place each round into a tart shell. Carefully press dough into shell and cut off excess to use for another tart if necessary. Poke holes in the bottom of shells and evenly distribute the onion mixture in each shell, following with a sprinkling of goat cheese. Arrange tomato slices on top. Add a very light drizzle of olive oil and top with chopped fresh rosemary.

Bake for 25-30 minutes depending on your oven. Let cool for 10 minutes. (I sprinkled a little coarse sea salt on the tarts before serving - perfect!)

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Blondie Sundaes

2010-10-12T21:39:00.000-05:00

This is an easy dessert. Really. It is. Blondies. Super simple. We've made them here before. The ice cream was store-bought...(but it was very good quality store-bought... :-D ) And the sauce? It's the sauce from the Apple Cake with Caramel Sauce recipe, only I used half dark brown sugar and half light brown sugar for a more intense flavor. Well, to be totally honest, I used half dark and half light because I was almost out of light brown sugar. So I substituted. BUT the sauce really was a little more intensely-flavored, which was great over the ice cream. Really great. My guests were happy. I was happy. And there was very little cleanup. Isn't that easy?!

Blondies

1/2 cup unsalted butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups (scant) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 F.

In a 2-quart saucepan, melt butter over low heat. Remove pan from heat and stir in brown sugar. Add eggs, beating well after the addition of each one. Stir in vanilla.

Add dry ingredients; mix thoroughly. Spread in greased 13-inch x 9-inch baking pan. Bake 25 minutes. Cut in bars while warm; remove from pan when almost cool.

Source: Adapted from Better Homes and Gardens New Cookbook

Caramel Sauce

1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1/4 cup cream or evaporated milk

Over low heat (or in double-boiler), melt brown sugar and butter. Stir in vanilla and cream, cook until thick, stirring occasionally.

Weekend Blog Showcase - Cheese Crackers

2010-10-10T17:15:00.000-05:00

Welcome to the second week of Weekend Blog Showcase. A big Thank You to Ann (Thibeault's Table) for hosting this week.

This week, my nod goes to The Thin Chef and her Homemade Cheez-Its post. I love those little cheese crackers but never considered making them at home. I will from now on! They were easy and delicious - a nice little nibble with a glass of wine. Katie's recipe was an easy read - I love those kinds of posts! A quick scan of her blog turned up beautiful photos and delicious-looking and -sounding recipes. I'll be visiting The Thin Chef often. Thank you, Katie, for this wonderful little snack!

Homemade Cheese Crackers
makes about 40 crackers
Adapted from this Country Living recipe

1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese (I grated up an 8-ounce block of Colby-Jack as that was what I had on hand)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional, but recommended) (I used 1/4 teaspoon and found it to be enough since I plan on sharing these crackers with my 3 year old grandson!)
5 tablespoons cold water

Combine flour, butter, cheese, salt, and cayenne in the work bowl of your food processor. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together. (You may not use all the water.)
Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes, or overnight. (I chilled the dough for about an hour. The dough was easy to work with and not overly sticky.)

Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.

Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed.
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer. Store in an airtight container for up to 5 days (if they last that long!). If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 minutes.

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Thank you for joining me for the Weekend Blog Showcase. To participate, add the WBS logo to your post of another blog's recipe and sign in at Thibeault's Table's Weekend Blog Showcase post. The more the merrier!

Pasta Pomodoro with Artichoke Hearts

2010-10-06T21:26:00.000-05:00

I was hungry. And I wanted something quick. Really quick. And satisfying. And then I remembered. Bless Her Heart had a great-looking pasta dish that was sure to fill the bill. And I was right. It was good. And satisfying. And I was able to put it together in no time flat.

Pantry limitations forced me to make a couple of tweaks. I'm not a huge angel hair pasta fan, but I usually have spaghetti. So spaghetti it was. No fresh tomatoes on hand, so I turned to sun-dried tomatoes packed in oil. Definitely a different taste - more intensely tomato-y. And unfortunately I didn't have any canned artichokes (though now that I think of it, there may have been some in the freezer... ), but after a little scrounging around the pantry, I came upon a jar of marinated artichokes. Not the ideal substitute, I have to say, though I did rinse them very well before adding them to the dish. Actually, they worked j One other slight alteration to the recipe was the addition of some pine nuts. I sauteed them with the garlic, so they were soft yet toasty-flavored, so they were not really crunchy. Really good. (I love adding pine nuts to pasta aglio e olio, too.)

Thank you again to Bless Her Heart!

Capellini Pomodoro with Artichoke Hearts
Serves 4-6

1 pound Capellini or Angel Hair Pasta
3 tablespoons olive oil
5-7 cloves of fresh garlic, sliced
1 large tomato, diced (about 2 cups)
1 handful fresh basil leaves, chopped (1/2-3/4 cup)
1 3.5 oz jar of capers, drained
1 can of artichoke hearts, drained and quartered
salt and pepper to taste
grated parmesan for garnish

Set a large pot of water to boil for the Capellini. While you wait for the water to boil, go ahead and start the sauce.

In a medium saucepan heat the olive oil on medium heat. Add the garlic slices. Cook for a couple of minutes, until the garlic is tender and aromatic. Add the tomatoes, capers and artichoke hearts. Salt and Pepper to taste. Cook for 3-5 minutes to warm the sauce. Remove from heat and cover to keep warm. Cook the capellini according the instructions on the package. Capellini is such a fine pasta that it will take no longer than 3 minutes or so. Drain and put the pasta back in the pot. Add the basil to the sauce and stir to wilt, then add the sauce to the capellini and toss to coat the pasta. Serve garnished with parmesan.

Source: Bless Her Heart

French Bread

2010-10-04T19:01:00.000-05:00

It's been awhile since I've made bread. I have a hard time getting in the mood for a bread-baking session when it's 105 F. outside. But the temperatures here have finally become less oppressive, to the tune of 68 F. and I'm motivated to get my hands in flour, yeast, and water.

I've posted about this bread before. I got the recipe from Ann (Thibeault's Table) a few years ago, and it's the simplest bread recipe I use. The food processor does all the work, a nice respite from the hand mixing and kneading necessary for our grandmothers.

It's easy to doctor up this bread dough. Add some cheese and jalapenos, or cheese and roasted garlic, or whatever your imagination dreams up. But today was just pure, unadulterated French bread. It's great sandwich bread, even better toast! To store, wrap the cooled loaf in paper towelling, then into a plastic freezer bag. When ready to re-use, thaw, still fully wrapped, on the counter. To reheat, I heat the oven up to 500 F, then turn it off and place the loaf directly on the baking stone or rack for 5 - 10 minutes. The bread comes out wonderfully.

Many people are intimidated by yeast doughs... don't be! Follow the recipe as written and you'll be enjoying a loaf of your own creation in no time!

Ann's French Baguette

1 package dry active yeast (2 1/2 teaspoons)
3-1/2 cups unbleached flour (bread flour)
2-1/4 tsp salt
1-1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1-1/2 times its original volume.

Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1-1/2 hours or longer. The bread should be 2-1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,
Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together where they meet. Seal well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place stone in oven and Preheat oven to 500 F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 20 - 30 minutes.

Makes 2 loaves

Weekend Blog Showcase: Cauliflower Soup with Spiced Apple Chips

2010-10-02T18:34:00.002-05:00

Welcome to the first edition of the Weekend Blog Showcase. The purpose of the WBS is to show a little love to our fellow bloggers and the dishes they so generously share with us on their blogs. Guidelines to participate in WBS can be found at the bottom of this post. Ann (Thibeault's Table) and I will take turns each week hosting and welcome all of you as we look forward to being introduced to some new blogs as well as revisiting old favorites!

My first Weekend Blog Showcase bow is actually to someone many of you are already well acquainted with, I'm sure! Monique is a beautiful soul whose talented photography, beautiful posts, and love for her family and friends is brilliantly displayed on her blog, La Table De Nana. It is always a joy to visit her blog everyday, a calming moment I look forward to each morning. While Monique has many, many wonderful recipes to choose from, one that I had bookmarked for several months now, is her Cauliflower Soup with Spiced Pear Chips.

Monique mentions a couple of alterations she made to the recipe at the end of her post. I had a whole head of cauliflower and decided to go ahead and follow the recipe as written. However, one little tweak I did make to the recipe was to make Spiced Apple Chips as I have a Lodi (I think) apple tree in my backyard, currently overrun with ripe fruit. So apple chips it was. Instead of slicing them vertically, I sliced them horizontally, hoping to get a glimpse of the little 'star' shape in the middle. The chips were easy to slice on my Japanese-style plastic mandoline, and their spicy scent was heady as they were baking.

The soup itself was extremely easy to make and not at all out of the ordinary... until just before serving. A bit of orange zest and some fresh orange juice really added a freshness to the soup while still maintaining it's 'comfort' quality. Delicious! I'm having a hard time stopping at my SECOND bowlful! Thank you, Monique!

Cauliflower Soup with Spiced Pear Chips
"Dressed up with a touch of orange and snappy, spiced pear chips, cauliflower becomes fit for company in this easy soup. Make it a day or two ahead of time and you only need to reheat and finish it with a fresh burst of orange just before serving. The pear chips can be made days ahead of time and stored in a cookie tin but you might need to hide them so they don’t disappear before it’s time to serve the soup."

SOUP

2 tablespoons (25 mL) butter or vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 bay leaf
Salt and freshly ground pepper
1 all-purpose potato, peeled and diced
4 cups (1 L) vegetable or chicken stock (approximately)
2 cups (500 mL) water
7 cups (1.75 L) chopped cauliflower (approximately 1 head)
1/2 teaspoon (2 mL) grated orange zest
1 tablespoon (15 mL) freshly squeezed orange juice

SPICED PEAR CHIPS*
1 firm ripe Bartlett or Bosc pear
1/2 teaspoon (2 mL) sweet paprika
1/8 teaspoon (0.5 mL) cinnamon
Salt and freshly ground pepper to taste

For soup, melt butter over medium heat in a large pot. Add onion and sauté for about 5 minutes until softened but not browned. Add garlic, bay leaf, 1/2 teaspoon (2 mL) salt and 1/4 teaspoon (1 mL) pepper and sauté for 1 minute or until garlic is softened and fragrant.

Add potato, stock and water; bring to a boil, scraping up bits stuck to pot. Stir in cauliflower. Reduce heat to medium-low, cover and boil gently for about 15 minutes or until cauliflower and potatoes are soft. Remove from heat.

Discard bay leaf. Using an immersion blender in pot or, transferring soup in batches to an upright blender, purée soup until very smooth. Soup can be cooled, covered and refrigerated for up to 2 days.

For spiced pear chips, preheat oven to 275°F (140° C).

Line a large baking sheet with parchment paper. Cut pear lengthwise into paper-thin slices. Combine paprika, cinnamon, salt and pepper to taste. Lightly sprinkle over both sides of pear slices. Place on baking sheet in a single layer. Place another sheet of parchment paper on top and set another baking sheet on top of paper to keep pears flat.

Bake for 45 minutes or until pears are very soft and starting to dry around the edges. Remove top baking sheet and carefully peel off top piece of parchment. Bake for 15 to 30 minutes longer, checking often, until pears are dry and firm. They will crisp more upon cooling. Carefully peel pears from parchment while still warm and place on a wire rack to cool completely.

To serve, return soup to pot if necessary and reheat over medium heat until steaming, stirring often. Stir in orange zest and juice and season with salt and pepper to taste. Ladle into warmed bowls and float a pear chip on top of each. Serve extra pear chips on the side.

*I made apple chips, slicing the apple horizontally. Continue with recipe as written.

Serves 8

Source: Holiday 2008 Food And Drink Magazine/LCBO via Monique/La Table De Nana

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To participate in Weekend Blog Showcase:

Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe. (It's always a nice touch to comment on the blog recipe you've borrowed from.)
Add the Weekend Blog Showcase logo to your post.
Link your post to Mr. Linky.

That's it. Leave a comment if you'd like. We always love comments! Thanks for joining in on the fun!

Can you hear it?

2010-10-01T19:23:00.000-05:00

"Everything has its wonders, even darkness and silence, and I learn, whatever state I may be in, therein to be content."

~ Helen Keller

Well, my friends, the masses (all 94 of them...) have spoken, and the vast majority has advised that while music may soothe the savage breast, silence does indeed seem to be golden. Here's how the numbers ultimately stacked up:

No to the music - 65 (69%)
Yes to the music - 20 (21%)
Indifferent to the music - 9 (9%)

Clearly, the "Nos" have it. Thanks to each and every one of you for opining on the subject - I appreciate all the comments left, pro and con. The music is now gone. Feel free to visit All That Splatters in peace and quiet.

Now, on to the cooking!

Foodie Friday: Seasoned Tortilla Chips & Homemade Salsa

2010-09-30T20:41:00.000-05:00

Football season is upon us, and you can't watch football without some good eats and a favorite libation at the ready. My snack repertoire is continually growing, but the one standard of football watching is chips & salsa. Of course you can open up a bag - there are numerous pre-made chips available (yellow corn, white corn, flour), and, of course, you can uncap a jar, and your nosh is ready. OR... you can fry up some chips and season them as you desire, and you can blitz up a flavorful salsa in the blender in no time flat. So easy, so good. And your fellow football fans will be forever appreciative of your efforts. I promise! Just don't forget to keep the beer ice cold!

Salsa

1 28-ounce can diced tomatoes, undrained
1 jalapeno, seeded (use more if you like to keep a fire extinguisher handy, less if you prefer a milder version)
1 small onion, quartered
handful of cilantro
1/2 teaspoon cumin
salt & pepper, to taste
juice of 1 lime

Add all ingredients to blender jar. Blend for just a few seconds - the salsa should still have some texture to it. Adjust seasoning as desired. Refrigerate in covered container.

Tortilla Chips

Cut corn tortillas in sixths. Heat a skillet of canola oil over medium-high heat. Add tortillas to skillet, about 8 - 12 chips at a time. Fry until golden (chips may need to be turned over during cooking process). Remove to paper towel-lined bowl. While still warm, season with salt, chili powder, and lime zest.

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Click on Foodie Friday logo to visit Designs by Gollum.

Thank you for stopping by All That Splatters. Join me in checking out all the other wonderful Foodie Friday participants at Designs by Gollum, hosted by Michael. Thank you, Michael!

Announcing: Weekend Blog Showcase

2010-09-29T23:23:00.003-05:00

Ann of Thibeault's Table and I are excited to unveil a revamped version of the blog showcase... Announcing Weekend Blog Showcase!

The Weekend Blog Showcase is an opportunity to cook and share the recipes we all drool over from our fellow bloggers. Ann and I will take turns hosting the Showcase. To participate, prepare a recipe from another blog other than your own and post about it. In your post, make sure to link back to the blog you've borrowed from. (It's always a nice touch to leave a comment on your referenced blog, as well.) Place the Weekend Blog Showcase logo on your post, then sign into Mr. Linky on either Ann's or my Weekend Blog Showcase post for that week, leave a comment, and visit the other participants' entries. That's it! Easy and fun!

Our first Weekend Blog Showcase will begin on Saturday, October 1, at All That Splatters. On behalf of Ann and myself, we thank you in advance for 'playing'! See you on Saturday!

Pulled Pork Sandwich

2010-09-28T20:55:00.000-05:00

For all my years in Texas, this Yankee girl knows very little about making barbecue. My grilling repertoire consists mainly of vegetables, hamburgers and an occasional steak. I don't own a smoker and have no idea how to even approach that method of cooking. So when I came across Linda's (How to Cook a Wolf) crockpot version of pulled pork, not to mention the gorgeous accompanying photographs, I had to try it. Truth is, I've had this on my to-try list for quite some time now. Well, the temperatures are cooling down and it just feels like pulled pork sandwich weather! I got out the recipe and dusted off my crockpot.

Let me tell you - the meat comes out juicy and tender. I also made the BBQ sauce (also very good, though I'm sure your favorite pre-made BBQ sauce would work well here), and since Linda put the thought in my head to add coleslaw to the sandwich (as she did in hers), I also made the slaw to top off the sandwich.

I had some kaiser rolls I purchased this week from a local bakery - they worked perfectly! After splitting one and lightly toasting it under the broiler, I spread a little of the homemade sauce on the bottom, layered plenty of pulled pork over the sauce (with a little more sauce on the meat), then topped with a generous helping of coleslaw.

I'm in pulled pork heaven. *sigh* Trust me on this - you won't be disappointed in this recipe! Many thanks to you, Linda!

Pulled Pork Sandwiches

2-1/2 to 3 pound pork sirloin roast or boneless pork shoulder roast
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin or chili powder
1/2 cup water

1 recipe homemade BBQ sauce (recipe follows) or 3-1/2 cups bottled BBQ sauce

Hamburger buns (makes 10 generous servings)

Trim fat from roast. Cut roast, if necessary to fit in a 3-1/2 to 4 quart slow cooker. Season meat with salt and pepper. In a small bowl combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin. Pour over meat in cooker. Cover; cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. Remove meat; discard liquid. (Note: I didn't discard the liquid, but mixed it in with the shredded meat as there was virtually no fat on the meat I used.)

Using two forks shred meat; return it to cooker. Stir in 2 cups homemade BBQ sauce or bottled BBQ sauce. Cover and cook on high setting for 30 to 45 minutes or until heated through.

Serve meat mixture in split hamburger buns. Pass remaining sauce.

Homemade BBQ Sauce

Combine 2-1/2 cups ketchup; 1 cup finely chopped onion; 1/4 cup packed dark brown sugar, 3 tablespoons bottled Pickapeppa or Worcestershire sauce; 3 tablespoons cider vinegar; 3 cloves garlic, minced; and 1/4 teaspoon bottled hot pepper sauce in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Use immediately or let cool; cover and chill up to 3 days. Makes 3-1/2 cups.

Source: Country Living Magazine via Linda (How To Cook a Wolf)

Note: Per Linda's suggestion, I used the recipe on the back of the pre-packaged coleslaw mix, adding in about 1/2 teaspoon of celery seed. Delicious!

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Just a reminder: There's one more day to vote on the inclusion (or exclusion) of music on my blog. I'm loving all the feedback! Please go to the top of the page and let me know: To groove or not to groove... it will continue to be the question until tomorrow night! Thank you, everyone!

Lori

Poll-taking: To Groove or Not to Groove, That is the Question...

2010-09-25T10:07:00.002-05:00

First, let me say a big THANK YOU to everyone who visits All That Splatters. I just adore the comments and suggestions I receive from all of you. It's fun to share recipes and photos with fellow foodies!

Now on to the business at hand. During the past (not quite) two years that I've been blogging, I have received 2 or 3 rather rude complaints about the music that streams through my blog. Since they were not in keeping with the tone I try to maintain on my blog, I deleted them with very little fanfare (my suspicion is that they were from the same person). By the same token, I have had some wonderful compliments on my choice of tunes. However, I do realize that everyone has their opinion about such things, and so I thought I would provide a more kindly manner in which you may express yours. There is a poll near the top of the page asking the big question. Do you mind music on blogs? Or would you rather peruse in peace? I truly want to know and will abide by the majority.

So that is the question at hand: To Groove or Not to Groove. What are your thoughts?

Artichoke & Hollandaise

2010-09-23T20:30:00.000-05:00

I love artichokes. Their flavor can be an acquired taste, and to tell you the truth, I was not nearly as captivated by them when first introduced to this member of the thistle family. But it wasn't long before addiction set in. The flavor is not only wonderful, but there's something very 'cool' about scraping the leaves through your teeth. It's one of those vegetables that makes you wonder about the first brave soul to figure out that such pleasure existed in this odd and somewhat intimidating-looking plant. However, by far my favorite part of this vegetable is the heart. It's definitely worth all the work excavating through the leaves to find.

My favorite way to enjoy artichokes is stuffed with flavored bread crumbs and served with a lemon-butter sauce. But like the many other foodies who were compelled to break out their personal copies of Mastering the Art of French Cooking after watching the movie Julie and Julia, I had to try Julia Child's suggestion of enjoying a steamed or boiled artichoke with Hollandaise sauce on the side. And while I'm sure Ms. Child would frown upon my shortcut blender Hollandaise, I cannot taste a difference (or enough of one, anyway) between my blender version and the stand-in-front-of-the-stove-and-stir-butter-til-your-arm-falls-off version.

As a bit of an aside, take a gander at the beautiful board my dinner is resting on. It's one of Ann's (The Maple Cutting Board Gallery). I love the design in the wood, the beautiful edge of the board. Now that Ann and her husband are creating these boards themselves, I'm going to have a difficult time reining in my wish to add to my collection. I imagine that is going to be a futile endeavor...

Artichoke with Hollandaise Sauce

4 large artichokes
lemon

Hollandaise Sauce (recipe follows)

Trim artichokes by cutting off the stem so that the artichoke will sit flat and steady. Cut off about 3/4- to 1-inch of top of artichoke. If desired, snip tips of large outer leaves. Rub cut edges with cut lemon to prevent browning.

Bring a large pot of salted water to a boil (should be large enough so that boiling water will cover artichokes). Carefully drop artichokes into boiling water, cover, and cook for 45 minutes - 1 hour. To test for doneness, tug at one of the bottom outer leaves. It will come out easily when artichoke is fully cooked. When done, remove with tongs and drain. Serve with Hollandaise sauce.

Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Source: GE appliance recipe, copyright 1978

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Click on Foodie Friday logo to visit Designs by Gollum

Please visit Designs by Gollum to see everyone's contributions to Foodie Friday this week!

Olive-Rosemary Breads

2010-09-20T20:16:00.000-05:00

Like many other food bloggers, I love to peruse the photos that make the cut at Tastespotting. As I was scrolling through recent entries, I saw these Olive and Rosemary Breads posted by Technicolor Kitchen. I knew this was going on my 'short list' to make soon. Very soon. The recipe was a basic bread dough but with the pop of fresh rosemary and chopped kalamata olives. Admittedly, I spent little time in chopping up the olives - I left them in pretty decent sized chunks. There's no mistaking their flavor in these rolls. I also threw caution to the wind when dividing up the dough. Instead of the 16 rolls the original recipe yielded, I decided to go a little bigger and make just 12. I used a muffin tin, brushing each well with a little olive oil, then plopped the little balls of dough into each opening. After their last rising, they were brushed again with olive oil, and then into the oven. The wafting aroma of bread baking always makes me swoon. The wafting aroma of this bread baking literally made me salivate. My thanks to Patricia for being the talented photographer that she is! I would hate to have missed this one!

Olive-Rosemary Breads

Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour
1 teaspoon salt
1 tablespoon olive oil

1 quantity basic dough
generous 1/2 cup black olives
1-1/2 tablespoons rosemary leaves
all purpose flour, for kneading
olive oil, for brushing

Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen 1/2 cup (120ml) capacity pans with oil or cooking spray.

Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls. Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F. Brush with the oil and bake for 20-25 minutes or until golden.

Makes 16

Patricia's Note: "These reheat really well." Good to know!

Baked Scallops

2010-09-19T18:50:00.001-05:00

I've been on a seafood kick of late. Scallops and shrimp have been my crustaceans of choice, and scallops make an appearance again today. Ann at Thibeault's Table discovered this recipe at another blog, Bell'alimento. Both posts piqued my interest. Both posts contain gorgeous photos. Both posts compelled me to have to make this dish. And, THUS.... I did. And, my friends, am I ever glad I did! So unbelievably simple to put together, I incorporated Ann's tweaks to the original recipe and tweaked a little myself. I buttered the baking dishes and used a Meyer lemon for the juice and zest. Meyer lemons aren't quite as tart as a traditional lemon. The season is limited and so I incorporate them into my dishes as much as I can while they're available. They were wonderful with the scallops. The one thing I didn't do, and which I would encourage any and all who make this dish to do, is use fresh breadcrumbs. They would have definitely added a wonderful texture to the baked scallops that finer dried breadcrumbs lacked. At any rate, the sweetness of the scallops still shown through the rest of the ingredients. Delectable!

Baked Scallops

2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 tablespoons fresh lemon juice
zest of 1 lemon
flat leaf Italian parsley, chopped
1 pound bay scallops
sea salt and pepper, to taste
4 tablespoons fresh breadcrumbs, sauteed in 1 tablespoon butter

Preheat oven to 400 F.

Into a small bowl pce the olive oil, lemon juice, garlic,lemon zest, parsley and scallops. Season with salt and pepper. Stir well to combine. Set aside.

Butter 2 ramekins. Using a slotted spoon place enough scallops into each ramekin so that they’re 3/4 full or equally divided between the 2 ramekins. Top with 1 tablespoon breadcrumbs per ramekin and a 1/2 teaspoon butter each. Bake until golden and bubbly, approximately 10-15 minutes.

Source: Thibeault's Table and Bell'alimento

Peach Cobbler

2010-09-18T17:47:00.002-05:00

Today I borrowed a recipe from Pam of ThreeManyCooks. I don't remember many peach cobblers as a child... growing up in the northeast without air conditioning constituted very little summertime baking for my mom! Nonetheless, I've experienced many a peach cobbler since my arriving in one of the 'lower states'. This is an easy and delicious version sure to grace my table again and again. I halved the recipe and made 4 individual servings instead of a big dish of this wonderful dessert. A little cream (heavy or ice) is the perfect accompaniment. Thank you, Pam!

Peach Cobbler

Serves 4

4 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 cup sugar, plus 1 tablespoon
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon almond extract, divided
1 large peach

Adjust oven rack to lower middle position and heat oven to 350 degrees. Put 1 tablespoon butter in each of 1-cup ramekins. Place ramekins on a baking pan and set them in oven to melt.

Meanwhile, whisk flour, 3/4 cup of sugar, baking powder, and salt in small bowl. Whisk in milk and 1/4 teaspoon almond extract until smooth. Toss peaches with remaining 1 tablespoon of sugar and 1/4 teaspoon almond extract. When butter has melted, remove pan holding ramekins from oven. Divide batter evenly among ramekins; arrange fruit over batter. Bake until batter turns golden brown, 40 to 45 minutes. Serve warm or at room temperature with heavy cream or lightly sweetened whipped cream.

Source: ThreeManyCooks

Oregano Shrimp

2010-09-08T21:16:00.002-05:00

It's not often I come home and cook after work. To try and turn that trend around, I thawed some shrimp in the refrigerator today, hoping that would impel me to make dinner. Having made up my mind I was going to follow through with my plan, as soon as I walked in the house, I turned on the oven. I threw a kaiser roll into the food processor and blitzed away with some herbs and a clove of garlic. I had half of a tomato leftover from yesterday and decided to use that for Julia Child's Tomato Provencal. So I scooped out the insides of the tomato and filled it with some of the bread crumb mixture, drizzled a little olive oil over it and put it in the oven. Next I put some rice and water in a pot and got that going on the stove. Then I set to cleaning the shrimp. Using kitchen shears, I cut down the back of each little guy, then went back through them and removed most of the shell and the sand vein, rinsing as I went. I had decided to use them in another easy recipe - Oregano Shrimp. So simple, so good. Dinner was done in about half an hour. This is enough to make me think about cooking during the week more often!

(P.S. Sorry about the photo. It's late, too dark, and a less-than-ideal photo-taking situation!)

Oregano Shrimp

1-1/2 pounds fresh large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh oregano
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta or rice. Serves: 4 to 6

Source: Stop and Smell the Rosemary, copyright September 1996

Central Market's Pan-Fried Hatch Crabcakes

2010-09-06T20:44:00.002-05:00

Recently, a friend from work, JoAnn, told me about a wonderful recipe she used for crabcakes. It called for roasted Hatch peppers - I was intrigued! She promised to bring me a copy of the recipe. Lo and behold, sweet JoAnn not only brought a copy of the recipe but a bag full of roasted Hatch peppers! Now I love foodies - everyone knows that. But foodies who provide ingredients? Top of the list! Not as spicy as, say, a jalapeno but these peppers definitely have a bit of a kick to them. And what a great addition to these crabcakes. Not so hot as to overpower the delicious chunks of crab but another nice flavor element to the cakes. I didn't have any Old Bay seasoning that the recipe called for (I thought I did or I would have picked some up), so I just omitted it and decided not to sub anything for it. The crabcakes were great! I can see making these in a miniature version as appetizers. Tonight, however, I served them over an undressed bed of arugula which went perfectly with the cakes. I halved the recipe, eating TWO for dinner, with two more leftover for a hoity-toity lunch at work tomorrow! Thanks, JoAnn!

Central Market's Pan-Fried Hatch Crabcakes

1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
4 green onions, green part only, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons Old Bay seasoning (I omitted)
4 tablespoons plain dry bread crumbs
1/2 cup roasted Hatch peppers, peeled, seeded and diced (roasted poblanos would substitute nicely here)
1/4 cup mayonnaise
salt and pepper to taste
1 large egg
2 cups panko (Japanese bread crumbs)
1/2 cup vegetable or peanut oil for frying

Gently mix the crabmeat, scallions, herbs, Old Bay seasoning, bread crumbs, diced peppers and mayonnaise in a medium bowl, being careful not to break up the lumps of crab too much.

Season with salt and pepper to taste. Carefully fold in the beaten egg with a rubber spatula until the mixture clings together. Divide the mixture into cakes based on the size you desire, making sure that all cakes are about the same thickness. Place the formed cakes on platter and cover with plastic wrap. Chill in refrigerator for at least 30 minutes or up to 24 hours. Just before cooking, remove the cakes from the fridge. Place the panko in a shallow dish and dredge the crabcakes in it. Gently shake off any excess. Meanwhile, heat the oil in a large skillet over medium-high heat until hot but not smoking. Gently lay the crabcakes in the skillet. Pan-fry until the outsides are crisp and browned, about 4 minutes per side. Drain the cooked crabcakes on paper towels and serve immediately. (Recipe suggest serving the cakes with a pepper-spiked aioli.)

"Woodn't" You Love One?

2010-08-28T19:46:00.000-05:00

Ann at Thibeault's Table is hosting a spectacular give-away to introduce her new line of cutting boards! In continuing the wonderful tradition of British Columbia's beautiful artisanship, Ann and her husband have created a new line of gorgeous cutting boards from the native maple that grows there. The striations and color of the native wood is amazing. To showcase the beautiful wood even further, natural edges are provided on the boards whenever possible. Having one of these unique boards in your own kitchen is a must! And giving one of them to a loved one is a gift that is sure to be treasured always. Visit Ann at Thibeault's Table to learn more about the give-away and her new site that is hosting these boards, Thibeault's Table's Cutting Boards.

Shrimp Etouffee

2010-08-02T19:23:00.000-05:00

It's been quite some time since I've posted. Life's been a little crazy: new job, travelling, etc. But things are starting to settle down a bit, and I was able to actually cook something!! This is one of those dishes that satisfies your soul as well as your taste buds. Though this dish is classically made with crawfish tails, I'm a shrimp lover, and shrimp substitutes beautifully here. The richness of the roux combined with the vegetables and the shrimp, all combine over rice to make a satisfying dinner. It's wonderful!

Shrimp Etouffee

1/4 cup butter
2 tablespoons olive oil
1/3 cup all-purpose flour
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size red bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
2 teaspoons Cajun seasoning
1/2 teaspoon ground red pepper (I used 1/4 teaspoon ground chipotle pepper - delicious!)
14 ounces low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds raw, cleaned, deveined shrimp
Hot cooked rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.

Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

Stir in shrimp; cook 3 to 5 minutes or until shrimp are opaque and cooked through.. Serve with hot cooked rice.

Inspired by Southern Living, AUGUST 2007

Saturday Blog Showcase #20 - Gazpacho

2010-05-21T21:05:00.001-05:00

It's Week #20 for Saturday Blog Showcase. Join Ann (Thibeault's Table) and me in featuring recipes from our fellow bloggers. Look at the bottom of this post for guidelines to join in on the fun!

This week, I visited Budget Bytes, a wonderful blog devoted to eating well without breaking the family budget. Beth's recipes are broken down cost-wise and into easy-to-follow steps. Her gazpacho looked delicious and I was not disappointed. Even using canned crushed tomatoes, the tomatillos, fresh cilantro and parsley, and fresh lime juice really brightened the flavor. It was so easy to put together after work - a slight bit of chopping and blitz the rest in the blender. A wonderful cold soup as the Texas temperatures start creeping upwards. Thank you, Beth!

Summer Gazpacho

1 (28-ounces) can crushed tomatoes
2 cups vegetable juice (like V8)
1 small yellow onion
1 large cucumber
2 small tomatillos
1/4 bunch Italian parsley
1/4 bunch cilantro
2 cloves garlic
1 tablespoon olive oil
1 teaspoon salt
freshly ground black pepper, to taste
1 medium lime, juiced
1 medium avocado

Wash, seed and finely dice the cucumber, tomatillo and yellow onion. Split the chopped veggies into two bowls. Half will be pureed with the other soup ingredients and the other half will be added at the end for texture.

In a blender combine the crushed tomatoes, half of the chopped veggies, the minced garlic, parsley, cilantro, olive oil, lemon, salt, pepper and half of the V8. If all of the V8 will fit in your blender, go ahead and add all of it but don't let the liquid exceed 3/4 of the blender's volume. Puree these ingredients on a fairly low setting until almost smooth. Taste and adjust the salt and pepper to your liking.

Pour the contents of the blender into a bowl and stir in the remaining chopped veggies and remaining V8 juice. Dice the avocado and either sprinkle on just before serving or stir into the soup. If you stir it in, the acid from the tomatoes and lemon will keep it from browning. Let the soup chill for at least 30 minutes to blend the flavors. Serve cold!

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To participate in Saturday Blog Showcase:

1.Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky:

Saturday Blog Showcase #18 - Avocado & Mango Tower with Grilled Scallops

2010-05-07T20:31:00.002-05:00

It's the eighteenth edition of Saturday Blog Showcase - my, how time has flown! Join Ann (Thibeault's Table) and me in showcasing our fellow bloggers and their wonderful culinary creations. Check at the bottom of this post to find out how you can join in the fun!

This week, my blog pick of the week is The Catty Life. Her charming wit, stunning photography and delicious-looking food has me visiting her site often. Her Avocado & Mango Tower with Grilled Scallops definitely caught my eye. It's beautiful, delicious and quick - the perfect combination for Friday night after work.

Following TCL's directions (and improvising just a tad on my own), it was just a matter of a little dicing some avocado (which I mixed with a small glug of olive oil, lemon juice, sea salt, freshly ground black pepper, and a bit of cilantro), and layering that in the bottom of a ring mold, dicing some mango (which I mixed with about 1/8 teaspoon of minced red chili), then layered that over the mango. While the avocado and mango were setting up in the mold, I salted and peppered some scallops and pan-seared them until they had a nice golden crust on each side, about 1-1/2 to 2 minutes per side. The sweet scallops and the buttery and not-too-sweet mango and avocado combination was amazing. You don't have to be as fussy as layering the mango and avocado - a nice salsa made of the same ingredients makes for a nice bed to beautifully-browned scallops. Thank you to The Catty Life!

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To participate in Saturday Blog Showcase:

1.Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky:

Roast Chicken & Basil Smashed Potatoes

2010-05-02T19:33:00.000-05:00

Sunday afternoon. The morning cloudiness and drizzle cleared and it's turned out to be a beautiful day. And the perfect Sunday evening meal is a roast chicken dinner. I prefer the high heat method of roasting. The chicken always turns out juicy and tender.

Of course, potatoes and gravy are a must when roasting a chicken. I had some red potatoes I quartered and boiled with a couple of cloves of garlic. When the potatoes were cooked, I drained them, smashed them with milk and butter, salt and plenty of freshly ground black pepper, then stirred in a handful of chopped fresh basil. Delicious! And plenty of leftovers for tomorrow. Yay!

Saturday Blog Showcase #17 - Strawberry Crepes

2010-05-01T11:16:00.000-05:00

Another week has gone by and Saturday Blog Showcase is upon us yet again! Thanks to Ann (Thibeault's Table) for hosting this week! Join us in preparing recipes from our fellow bloggers. It gives us the opportunity to meet new folks and revisit others!

Today I made a simple recipe of crepes with macerated strawberries from In Erika's Kitchen. Erika has a wonderful way of writing, beautiful photographs - a great read!

It's not quite peak strawberry season here yet, so my strawberries were a little tarter than I'd hoped they would be. A little extra sugar took care of that. The crepes were light and flavorful, the perfect foil for these pretty berries. This made for a special Saturday breakfast - thank you, Erika!

Strawberry crepes

2 pints ripe strawberries, washed, hulled and sliced
1/4 cup plus 1 Tbsp sugar
2 Tbsp Grand Marnier (or other orange-flavored liqueur)
1 cup all-purpose flour
2 large eggs
3 Tbsp butter, melted
3/4 cup milk
Pinch of salt
Water, as needed

Combine the strawberries, 1/4 cup sugar and Grand Marnier in a mixing bowl. Let the mixture sit at room temperature while you make the crepes. The longer it sits, the more juice the berries will release.
Whisk together the flour, eggs, butter, milk, salt and remaining sugar in another bowl until the mixture is smooth. Add water, a little at a time, until the batter is the consistency of heavy cream. You want the batter to be quite thin so it will spread easily around the pan.

Heat an 8-inch nonstick skillet over medium-high heat. Spray the pan with cooking spray. Then, working quickly, add about 1/4 cup of batter to the pan. Immediately lift the pan and swirl the batter around so it coats the bottom of the pan evenly. When the batter stops moving and is starting to set, put the pan back on the stove.

In about 30 seconds, the edges of the crepe will begin to lift slightly and turn golden. Flip the crepe carefully with a spatula (or, if you’re brave, pick it up with your fingers and turn it by hand). Cook briefly on the second side. Fold in half, then in half again so you have a triangle. Put the finished crepe on a plate and start over again.

To serve, place two triangles on a plate and top with the macerated strawberries. Those of you who like whipped cream should feel free to add some at this point.

Makes about 12 8-inch crepes.

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Thanks once again to Ann for hosting SBS this week!

Saturday Blog Showcase #16 - Mango Sorbet

2010-04-23T20:45:00.004-05:00

Welcome to the sixteenth edition of Saturday Blog Showcase! Ann (Thibeault's Table) hope you join us in showcasing some of the wonderful bloggers and their recipes. The guidelines to participate can be found at the bottom of this post. Join in the fun!

I found my inspiration for this week at Sidewalk Shoes. Pam's beautifully presented Mango Sorbet caught my eye. It was a great opportunity to break my ice cream maker out of winter hibernation. I found some wonderfully ripe mangoes at my local produce market and I was set to go. I thought Pam's addition of dark rum (just a smidge!) was brilliant. The sorbet was delicious, the color rich. It will become a permanent part of my frozen treat repertoire for the summer. Thanks, Pam!

Mango Sorbet
adapted from the genius of David Lebovitz

2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 teaspoons fresh squeezed lime juice
1 tablespoon dark rum, plus more to taste
pinch of salt

Peel the mangoes and cut into chunks. Place the mangoes and the rest of the ingredients in a blender. Squeeze the mango pits over the blender to try and get as much juice out of the flesh as possible. Puree until smooth. Taste and add more lime juice or rum. Chill thoroughly and the process in your ice cream maker per it's directions.

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If you would like to join us this week just :

1.Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky

Saturday Blog Showcase #15 - Spanish Varillas

2010-04-17T10:22:00.003-05:00

It's time for Saturday Blog Showcase again. Thanks to Ann (Thibeault's Table) for hosting this week! We'd love to have you join us. To participate, make a recipe from another blog, introducing us to the original blog (or reminding us of one we already love!) Link back to that blog and place the Saturday Blog Showcase logo on your post. Then sign in to Mr. Linky (located at Thibeault's Table this week), and that's all there is to it! It's a great way to show appreciation to the many great cooks of blogdom!

This week, i discovered a blog called Spache the Spatula. With beautiful photography and delicious-looking and -sounding recipes, I knew my pick would not disappoint. And it did not! A simple recipe, but full of flavor, an appetizer called Spanish Varillas caught my eye. With great ingredients like Prosciutto di Parma and goat cheese and arugula, how could it be anything but great? A simple goat cheese mixture is spread over the prosciutto, layered with arugula and wrapped around a crispy breadstick, and cocktail hour is complete. Absolutely delicious! Thank you, Rachael!

Spanish Varaillas

-Prosciutto di Parma (or serrano ham), sliced very thin
-crispy bread sticks (you could get flavored ones if you want but I just stuck with the traditional; also, I could only find grissini, the very thin breadsticks - so I used 2 per 'roll')
-goat's milk cream cheese (I couldn't find this but did find a creamy goat cheese - I used about 1/2 cup)
-chives, diced
-sun-dried tomatoes (I used three), minced
-pinch of freshly ground pepper
-pinch of sea salt
-baby arugula (I used a mixture of baby arugula and baby spinach)

Mix together the chives, pepper, sea salt, sun-dried tomato, and cream cheese in a small bowl. Spread the cream cheese mixture over one side of a slice of prosciutto and add the arugula on top of that. Carefully roll the prosciutto around a bread stick. Repeat for as many as your heart desires.

Serve with leftover cream cheese mixture to dip!

Saturday Blog Showcase #14 - Chocolate Oatmeal Cookies

2010-04-09T20:42:00.002-05:00

Welcome to the 14th week of Saturday Blog Showcase. Join Ann (Thibeault's Table) and me in using this opportunity to showcase the delicious recipes of our many fellow bloggers.

My entry for this week's Saturday Blog Showcase is Cate's World Kitchen's recipe for Chocolate Oatmeal Cookies. Cate's beautiful photos of these cookies were so compelling, I had to make these for myself. And the cookie lived up to Cate's pictures. I absolutely love the texture of these cookies. The chocolate does not overpower the oatmeal cookie but adds another dimension. The outside is slightly crisp, but the inside is soft and almost fudgey. Thank you, Cate, for a wonderful recipe. I'll be making these over and over again!

Chocolate Oatmeal Cookies
Makes about 30 cookies

10 tbsp butter (2/3 cup), softened
1 cup light brown sugar (packed)
1 1/4 cups white sugar
1 tbsp vanilla
2 eggs
1 cup unbleached white flour
1 tsp salt
1/2 cup cocoa powder
2 tsp baking soda
4 cups old fashioned oats

Preheat the oven to 350 F and line a couple cookie sheets with parchment paper or a Silpat.

Beat the butter until smooth and creamy and add both sugars. Mix well, then beat in the eggs and vanilla.

In a separate bowl, stir together the flour, salt, cocoa powder and baking soda. Add to the butter mixture and mix until all traces of dry ingredients disappear. Stir in the oats.

To form cookies, scoop out 2-3 tbsp of dough at a time and flatten slightly, 12 to a cookie sheet. Bake for about 15 minutes, or until set on the edges but slightly fudgey inside (they’ll harden up as they cool).

Cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.

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If you would like to join us this week just :

1.Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe.

2.Add the Saturday Blog Showcase logo to your post.

3.On Friday night or Saturday, link your post to Mr. Linky

Tablescape Thursday - Gray Areas

2010-04-07T20:10:00.000-05:00

This week I'm doing a simple table of gray and white. The placesettings are pretty streamlined and the table decor is minimal, but I love the effect. A touch of greenery from the tulips and I'm calm just looking at this table!

I picked up a bunch of tulips from my local grocery store for a mere $10!

These little darlings were a Big Lots find. Don't you love that store??

Tablecloth: Amazon.com
Napkins, basket: Tuesday Morning
Bird figurines: Big Lots
Flatware: Pottery Barn
Gray dishes: Dillards
White dishes: Sur La Table

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Many thanks to Susan of Between Naps on the Porch for hosting Tablescape Thursday. Please visit her site to see all the beautiful tables created by the participants. Thanks again, Susan!

Seared Scallops, Carrot Fritters and a Yoghurt Dressing

2010-04-04T14:13:00.000-05:00

I love scallops. When you can find fresh ones, their sweetness and texture is beyond compare. And one of my favorite ways to prepare them is with this recipe. It's one I came across several years ago, though for some reason I don't make it as often as I should. The three elements of this dish come together to form one spectacular flavor combination: the unusual carrot fritters with their Indian spices, the sweet, caramelized scallops, and the tangy yogurt dressing. This makes for a wonderful appetizer or even a light meal. Try it - you won't be sorry!!

Seared Scallops, Carrot Fritters and a Yoghurt Dressing
12 medium-sized scallops, intestinal tract removed
2 tablespoons olive oil
sea salt
freshly ground black pepper

to serve
carrot fritters (below)
yoghurt dressing (below)
watercress

Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium to high heat and cook the scallops for 1 minute each side.

Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper. Serves 4.

Carrot Fritters
1/2 cup all-purpose flour
1/2 cup club soda
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon superfine sugar
1 teaspooon sea salt
1 small red chili, seeded and finely chopped
1-1/2 cups grated carrot
8 green onions (scallions), finely sliced
1/2 cup chopped cilantro
1/4 cup vegetable oil

Preheat the oven to 315 F. Place the flour, club soda, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well. Add the chili, carrot, green onions, and cilantro and stir to combine. Heat a frying pan on a mdium to high heat, add the oil and heat until hot. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown. Drain on paper towels. Cook teh remaining fritter batter, adding extra olive oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

Yoghurt Dressing
1/2 cup plain yoghurt
1 tablespoon lime juice
sea salt
freshly ground black pepper
1 tablespoon olive oil
Place all the ingredients in a bowl and whisk.

Source: Bill Granger's Bill's Open Kitchen (copyright 2003)

Saturday Blog Showcase #13 - Oven Roasted Cauliflower, Onions & Garlic

2010-04-03T15:52:00.001-05:00

Welcome to this edition of Saturday Blog Showcase. Ann (Thibeault's Table) is hosting this week. Thanks, Ann! To participate, make a recipe from a fellow blogger, add the Saturday Blog Showcase to your post, and sign on to Mr. Linky (on Ann's website this week). That's all there is to it! It's a great way to show appreciation to our fellow bloggers for their wonderful contributions we all drool over each and every week!

I recently discovered a wonderful blog called Butteryum - don't you love that name?! She has wonderful recipes (my "to-try" list is growing exponentially!) and beautiful photographs of her dishes. If you haven't yet visited her site, please do so. You're in for a real treat!

One of Butteryum's dishes I've been wanting to try is her Oven Roasted Cauliflower, Onions and Garlic. Her photos are stunning and made my mouth water. I love roasted vegetables and cauliflower is no exception. I loved the idea of roasting some garlic and onion along with the cauliflower. The dressing adds a wonderful flavor element. It took my oven a little longer to get that wonderful caramelization, but it was well worth the wait. I'll be making this again and again!

Oven Roasted Cauliflower, Onions, and Garlic

1 head cauliflower, cut into small florets
3-5 cloves garlic, cut in half if large
1-2 small onions, cut into large cubes

3-4 tablespoons extra virgin olive oil
1-2 tablespoons freshly squeezed lemon juice
1 teaspoon Kosher salt
1 teaspoon pepper

Optional Garnish - chopped parsley or chives, crushed red pepper flakes, or parmesan

Preheat the oven to 400F. Place veggies in a large casserole dish; toss with dressing. Bake at 400F for about an hour, stirring every 10 minutes. Garnish.

Saturday Blog Showcase #12 - Roasted Shrimp Cocktail

2010-03-26T20:30:00.002-05:00

It's time for Saturday Blog Showcase again, and I'm actually well enough to make something!! Yay! Join Ann (Thibeault's Table) and me in showcasing recipes from blogs we've been fortunate enough to discover!

This week I happened upon a blog called Peanut Butter & Jargon. Great writing and beautiful photos, she and I share a penchant for Ina Garten recipes. After I read her review of Ina's Roasted Shrimp Cocktail, I couldn't wait to try it. It was an easy enough recipe to make after work, and a delicious treat for a Friday night. Roasting the shrimp left them succulent and much more flavorful than the standard boiling method. And the sauce was a simple stir of a few readily available ingredients. I'll never go back to my old shrimp cocktail again!

Roasted Shrimp Cocktail

(Recipe by Ina Garten)

For the shrimp:

2 pounds (12 to 15-count) shrimp*
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (I use more like 3/4 tsp; we love pepper!)

For the sauce:

1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Serve warm, at room temperature or chilled.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

If you would like to join us for Saturday Blog Showcase this week just :

Make a recipe from a fellow blogger's website and share the recipe on your blog with a link back to the blog where you found the recipe.
Add the Saturday Blog Showcase logo to your post.
On Friday night or Saturday, link your post to Mr. Linky

Saturday Blog Showcase #10 -

2010-03-13T09:35:00.001-06:00

I'm down with the flu this weekend, so Ann (Thibeault's Table) has graciously offered to host Saturday Blog Showcase in my stead. I hope to be feeling well enough to cook something tomorrow... it's been so long!

Thanks, Ann -

Saturday Blog Showcase #8 - Blueberry Squares

2010-02-26T18:47:00.000-06:00

It's time for our eighth edition of Saturday Blog Showcase! Join Ann (Thibeault's Table) and me in showcasing recipes from our fellow bloggers. To participate in the fun:

Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
Add the Saturday Blog Showcase logo to your post.
On Friday night or Saturday, link your post to Mr. Linky.

Today I borrowed a recipe from Asha at Fork-Spoon-Knife. Her Cranberry Squares (aka Fruit Squares) looked delicious and the recipe looked so easy, a prerequisite as I started a new job this week! I made the squares with blueberries instead of the cranberries and iced them with a simple glaze of confectioners' sugar, cream, and vanilla extract. As part of my 'orientation' at the new office, I decided to bring these in to help introduce the newbie to the rest of the staff (thus no photos of them cut into squares - sorry!). It was a good move. The president of the company was getting coffee as I dropped the squares off in the breakroom. He wasted no time cutting into them. (I also found out he's a foodie, too!) Within minutes of returning to my desk, he had emailed the whole office about the squares and how delicious they were! :D Thanks, Asha, for making my first week at the office that much smoother!

Blueberry Squares (Fruit Squares)
(adapted from CD Kitchen)

** Asha's Note: I used a 8 inch square pan, so my squares turned out a bit thick. You could easily spread this on a 9x13 inch pan **

1-1/2 cup sugar
2 eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon almond extract
1-1/2 cup flour
2 cup fresh blueberries or cranberries or other berries
1/2 cup chopped, toasted cashew nuts (optional)

Preheat the oven to 350 degrees. Butter the pan you are using.

In a large bowl, beat the sugar and eggs until creamy and smooth. Whisk in the melted butter and almond extract. Add flour and fold until incorporated. Fold in blueberries and nuts (if using) carefully so as not to break the fruit and color the whole batter purple.

Pour batter into prepared pan. Bake for about 40-50 minutes or until tester inserted into center comes out clean. Transfer to a rack to cool completely (takes about an hour really!). Cut squares and serve.

For Printable Copy, Click Here

Saturday Blog Showcase #7 - Vanilla-Scented Granola

2010-02-20T14:11:00.000-06:00

It's Saturday Blog Showcase time again. Thank you to Ann (Thibeault's Table) for hosting this week. To participate, make a recipe from a blog other than your own any day of the week. On Saturday, place the Saturday Blog Showcase logo on your post, and link back to Mr. Linky. That's all there is to it!

I've been in the mood for a good granola. When I saw the Vanilla-Scented Granola on Dishing Up Delights, I couldn't resist! I LOVE the aroma of vanilla, and the recipe seemed easy enough (I've been in a very lethargic mood for some reason this week!) I wasn't disappointed. The recipe was extremely easy, and the scent of vanilla and toasting almonds with a touch of cinnamon was heavenly. Once it was removed from the oven, I could hardly wait for it to cool down to munch on some. While it was cooling, I decided I was going to add some dried fruit to the mix, so I added in about 1/2 cup of chopped dried apricots and 1/2 cup dried cranberries. I've got a delicious cereal and snack for a few days! Yay! Thanks again to Dishing Up Delights!

Vanilla-Scented Granola
Makes 2 cups

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Source: Dishing Up Delights

Saturday Blog Showcase #6 - Chicken Satay

2010-02-12T19:22:00.004-06:00

I hope you will join Ann (of Thibeault's Table) and me in participating in the sixth edition of Saturday Blog Showcase.

If you would like to participate, just:

Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
Add the Saturday Blog Showcase logo to your post.
On Friday night or Saturday, link your post to Mr. Linky.

I stumbled upon a mouth-watering blog called Dishing Up Delights, full of delicious-sounding recipes and gorgeous photographs. One of the recipes that struck me was Esi's Chicken Satay with Peanut Sauce. I love satays and was anxious to try this version. The marinade was so easy - just throw everything in the blender - and the aromas of gingerroot and garlic were heady. I took one very large chicken breast and cut it into 1/4-inch thick slices, marinating the chicken slices for about 45 minutes. Using a grill pan, I cooked the chicken til they were done but not dry. The peanut sauce ingredients all went into a small saucepan over low heat until the peanut butter was melted and the sauce was smooth. I did doctor the sauce just a bit. I used lime juice instead of lemon, added about 1/4 teaspoon of sesame oil, along with a pinch of salt. It was delicious. Such an easy recipe with big taste! Love that!!

Chicken Marinade

1/2 small onion, chopped
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes

In a food processor or blender, dump in everything except the chicken and blend until smooth.

Cover chicken with marinade. You can place the chicken into a bowl, cover/seal and chill, or place the whole lot of it into a ziploc bag, seal and chill.

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.

Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.

Peanut Sauce

3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes

Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Source: Dishingupdelights.blogspot.com

For Printable Recipe, Click Here

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Winter Wonderland, Texas-Style

2010-02-12T09:25:00.000-06:00

We had a historical snowfall yesterday - most snow ever in a single day in the Dallas/ Fort Worth area. I grew up in New York and have seen much more than this, but I've only seen something close to this snowfall once in the 30 years I've lived here in Texas. We often have snow-less winters here. But this was a beautiful day, especially since I could stay in and enjoy the Ansel Adam-esque scenes in my own back yard.

The two rosemary bushes on either side of my sidewalk became so laden with snow, they caved in over each other across the entryway to my front door. If the snow doesn't melt by this afternoon, I'll have to rescue them. Until then, I'll just enjoy the view...

I miss the winters of my youth... but, of course, I wasn't in charge of shoveling the walkways and the driveway. I remember those winters wistfully, when we built snowmen and snowdogs (!), went sledding down the big hill behind my parents' house, or ice skated on the ice formed over the little swampy area at the end of the neighborhood! It was fun for my siblings and I - probably not so much for my mother who took care of all those layers of snowy, wet jackets and sweaters and scarves and hats and mittens and socks. But I do remember warming up in front of the fireplace with homemade donuts and cider afterwards... That's the good thing about memories: they can stay just as homey as we want them to be!

Tablescape Thursday - Tea Time

2010-02-11T14:03:00.000-06:00

It's snowing in Dallas! I've got about 4 inches in my backyard, and it's still coming down. It's cozy weather (in my humble opinion), and all I want is a good book and a simple tea:

Tray: gift from a dear friend
Teapot: gift from my mother
Lovebirds: Dollar Tree
Teacup & saucer, napkin ring: eBay finds
Napkin: Amazon.com

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Thank you for joining me for Tablescape Thursday, and many thanks to Susan of Between Naps on the Porch for hosting. Please visit her site to see all the other participants and their lovely tablescapes!

Flammkuchen

2010-02-09T14:03:00.001-06:00

Thanks to Dana (of Danalicious) and Ann (of Thibeault's Table), I finally tried this Flammkuchen. To my mind, it's basically a German pizza. A thin crust, topped with a seasoned creme fraiche, sauteed onions, and crisp pieces of bacon. Doesn't the sound of that just evoke a heavenly aroma??!

I have to admit that I bastardized the recipe a bit. Just a bit. I made a regular pizza dough that I let proof for a couple of days in the refrigerator for the base. And since I had no creme fraiche on hand, I decided to use sour cream to coat the crust. No harm, no foul. It worked perfectly. The other thing I changed was to bake the crust for about 12 minutes before adding the sour cream and toppings. The crust was nice and crispy, and the topping was amazing, with the sweet onions and the salty, smoky bacon. Absolutely delicious! I never would have thought that something so relatively simple good be so good - I was surprised! Thanks so much to Dana for discovering the recipe and recommending it to all of us!!

Flammkuchen
(from Beyond Burgers and Bratwurst)

For dough*:
2 cups Flour
2.5 Tbsp Oil
2/3 cup Water
1/4 tsp salt

For topping:

1 cup crème frâiche (I used sour cream)

1 onion (can be red or sweet onions)
1 tablespoon butter
1/4 pound bacon
salt & pepper to taste
1 clove garlic

Preheat the oven to 450F.

Combine ingredients for crust. The dough shouldn’t be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone. (*I used a French bread dough, letting it rise as usual. I rolled out a about one-third of the dough into a circle and placed it on a perforated pan and baked at 500 F. for 12 minutes. I then topped the crust and returned the crust directly to a baking stone - without the pan - for an additional 10 minutes.)

Thinly slice onions and sauté in butter until clear (don’t caramelize). Cook bacon until crisp. (Original author's note: I prefer to cook bacon in the oven for a nice even crispness.) Finely chop garlic and add it with seasonings to the cream.

Spread the creme fraiche over the rolled out dough and top with the bacon and onions.

Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you don’t want burnt!).

For Printable Recipe, Click Here

Saturday Blog Showcase - Cornstarch Waffles

2010-02-06T11:15:00.002-06:00

Welcome to the fifth edition of Saturday Blog Showcase!! Ann (Thibeault's Table) is hosting this week Be sure to sign in on Mr. Linky at her blog to join in on the fun!

This week I decided on these Cornstarch Waffles from Cooking Stuff. Bob wasn't entirely thrilled with these when he made them, but I was interested in seeing what the cornstarch did to the texture of the waffles. The waffles were light, crispy on the outside and very tender on the inside. Quite delicious. To be honest, it won't replace my standard recipe for waffles, but it was a slightly different change of pace and a little easier to make than my recipe. And to be fair, the taste was quite good! The kitchen smells like I've been making pastries. How great is that?! Thanks, Bob -

Cornstarch Waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or a bit less)
1 1/2 teaspoons sugar
1 cup whole milk or buttermilk
1/3 cup vegetable oil or melted butter
1 egg
3/4 teaspoon vanilla

Combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Add the oil, vanilla, egg and milk. Mix well. Let it rest for a half hour. Make the waffles according to your iron's directions.

Source: icookstuff.blogspot.com

For Printable Recipe, Click Here

Tablescape Thursday - A Touch of Taupe

2010-02-03T19:48:00.000-06:00

This week I went with a taupe theme. It didn't take long to scour the house and find all the items decorating my table. The only thing I ended up getting were the salad plates, a Target bargain find at $7 for 4 plates. Can you tell I love taupe?!

I did purchase the flowers for the table - $4 for the bunch at my local grocery store:

These hat boxes and little French figurines normally sit atop the armoire in my bedroom. I brought them down to oversee my table:

I found this little box at an antique store that was going out of business a few months ago. It was love at first sight!

The pineapple, when not decorating my table, keeps company atop my bedroom amoire with the hat boxes and figurines:

This little keepsake box was a steal at Pier 1 many years ago:

The matelasse tablecloth was purchased about 15 years ago from either Neiman-Marcus or Horchows's. I love being able to mix the few higher end items I have with my everyday bargains!

Hat boxes: Michael's
Figurines, pineapple finial: Haverty's
Round keepsake box: Pier 1
Rose bowl, rectangular box: local antique stores
Candlestick lamp: Weir's
Wine glasses: World Market
Flatware: Tuesday Morning
Cream napkins, napkin rings, salad plates: Target
Taupe napkins: Amazon.com
Dinner plates: Macy's
Tablecloth: I purchased this many years ago at either Neiman-Marcus or Horchow's

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A big thank you to Susan at Between Naps On the Porch for hosting Tablescape Thursday. Please visit her site to see all the other participants' beautiful tablescapes!

Blueberry Upside-Down Cake

2010-02-02T17:29:00.002-06:00

Today I made another one of Ann's (Thibeault's Table) recipes. Her never-fail recipes didn't disappoint once again. This easy blueberry creation is a little different from most coffeecakes in that it bakes 'upside-down'. When you turn it right-side up, those beautiful blueberry juices run down the sides of this delicious cake. A little whipped cream on the side, and it's the perfect dessert, tea treat, or midnight snack! Thanks again, Ann!

Blueberry Upside-Down Cake

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9-inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. (Brush a little of the melted butter on the sides of the cake pan before adding the sugar.) Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

Source: Canadian Living Magazine, August 1983 via Ann/ Thibeault's Table

For Printable Recipe, Click Here

Union Square Cafe Bar Nuts

2010-02-01T15:34:00.002-06:00

Annie at From the Bookshelf reminded me of this wonderful snack when she made this recipe last week. The nuts are toasted first then seasoned with fresh rosemary and cayenne, sea salt and brown sugar. It's Nigella Lawson's version of the bar nuts at the Union Square Cafe in New York City. They are at once spicy and salty and slightly sweet. With everyone looking for snacks for the big game this weekend, these will fit right into any Super Bowl menu. Make sure you double the recipe - they're addictive!

Union Square Cafe's Bar Nuts

18 ounces (2-1/4 cups) assorted unsalted nuts
1 tablespoon butter, melted
1/2 teaspoon cayenne
2 teaspoons Maldon's sea salt
2 teaspoons brown sugar (I used muscovado sugar)
2 tablespoons fresh rosemary,coarsely chopped

Preheat oven to 350 F.

Spread nuts on a baking sheet and toast in the oven until they are lightly browned, about 10 minutes.

In a large bowl, combine the melted butter, cayenne, sea salt, brown sugar, and rosemary. Thoroughly combine toasted nuts with the spiced butter and serve warm.

For Printable Recipe, Click Here

Food for Thought - Memories of a Lost Egypt

2010-01-31T15:56:00.003-06:00

Memories of a Lost Egypt
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Memories of a Lost Egypt, written by Colette Rossant, is the story of her youth. Born in France but brought to Egypt to be raised by her grandparents, she describes in almost poetic detail the kitchen and foods she remembered being cooked, the beautiful and fragrant apricot trees that lined the house, the propriety she was taught as a granddaughter of society. Ms. Rossant talks about daily life in her grandmother's house, the markets the family frequented - enough to get a glimpse of her life and make one wish to see it all for yourself.

The book is laden with recipes, including one of Colette's favorite snacks of hummus with toasted pita. I've made hummus with canned chickpeas, but I have to admit I've never soaked the beans overnight and made a real traditional hummus. It was divine. And not nearly the work I expected it to be. It went beautifully with some of the pita I had made a day earlier, cut up, drizzled with olive oil, sea salt & freshly ground black pepper, and toasted. Delicious!

Traditional Hummus

Cover 1 cup dried chickpeas with water and soak overnight. Drain and place in a sauce pan with 1/2 teaspoon salt and water to cover. Bring to a boil, lower the heat, and simmer until tender, about 1 hour. Drain and reserve the water.

Place the chickpeas in a food processor with the juice of 2 lemons, 3 minced garlic cloves, and 2 or 3 tablespoons of the cooking liquid. Process until smooth. Add 1 tablespoon olive oil, 1/2 cup tahini, 1/2 teaspoon ground cumin, and salt & pepper. Process. Transfer to a bowl and sprinkle with 2 tablespoons chopped parsley. (I first drizzled some good olive oil over the top before sprinkling with the parsley.) Serve with toasted pita. You can substitute one 16-ounce can of chickpeas for the dried. Yield: about 1-1/2 cups.

Source: Memories of a Lost Egypt - A Memoir with Recipes, copyright 1999

For Printable Recipe, Click Here

Thanks to Jain for hosting Food for Thought! Make sure you check out all the other edible book reviews for some tips on what to put next on your reading list and what to whip up in your own kitchen!

Saturday Blog Showcase - Homemade Pita

2010-01-29T20:08:00.005-06:00

It's time for our 4th Saturday Blog Showcase. Ann (Thibeault's Table) and I are hosting the event. Please find Mr. Linky at the end of my post to sign up. We look forward to everyone's participation and can't wait to see everyone's creations and introductions to different blogs!

This week I made pita from Kosher Camembert, a lovely blog with photos and essays of Zahavah's travels. Her pita bread recipe was so easy to follow. The one diversion I did take from the recipe was that I did separate the dough into 10 pieces and rolled each individually into 6-inch discs of dough to form the pita. Zahavah rolled the dough and cut out 6-inch circles. I will have to try that sometime to see if my results are any different. I was very happy with the way my pita puffed! They're wonderful. Another great recipe to add to my ever growing repertoire! Thank you to Kosher Camembert!!

Pita

Adapted from Janna Gur’s The Book of New Israeli Food and Joan Nathan’s The Food of Israel Today.
These pitot are the closest I have found to the ones you get in Israel, fluffy and perfect with hummus, for mopping up leftover salad dressing, or filled with chocolate spread. The trick to forming the pockets is baking in a very hot oven on a baking stone (or, if my case, on hot cookie sheets) and refraining from opening the oven during baking.
Makes 8-10 pitot.

- 2 1/4 t yeast
- 1 1/2 C warm water
- 1 T sugar
- 4 C flour (I used all-purpose)
- 1-2 T olive oil
- 1 t salt

Make the dough. Dissolve yeast in 1 C of the warm water with sugar. Allow to bubble up (takes ~ 10 minutes). Add to flour, olive oil, and salt in bowl of mixer. Knead with dough hook for 10 minutes. Add additional water, tablespoon by tablespoon, until dough forms a slightly sticky ball.

First rising. Pour a little olive oil into a large bowl. Roll the ball of dough in the oil until coated. Cover the bowl with a damp kitchen towel and let dough rise until doubled (1.5 – 2 hours). I punch the dough down a few times during the rising.

Shape bread. Most recipes call for you to split the dough into 8-10 portions to roll out individually. But I prefer to easier method of rolling out all the dough and using a bowl to cut out 5-6 inch rounds. You can bake the scraps or re-roll them (this time I rolled the scraps into 3 individual pitot with not-so-round results).

Second rising and preheat oven. Allow the pitot to rise a second time for ~10 minutes. I do this on top of the oven as it preheats to 500º F. Heat cookie trays in the oven while preheating.

Bake. Pull a hot cookie tray out of the oven and quickly transfer half of the pitot onto it and return to the oven. Bake until all pitot have puffed to form pockets, 3-6 minutes. Repeat with remaining pitot.

Store. Pitot go stale pretty quickly, so the best way to store them is in in a bag in the freezer. You can reheat them for 20 seconds in the microwave after spritzing with a little water.

For Printable Recipe, Click Here

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To participate in Saturday Blog Showcase, remember:

   1. Make a recipe from another blog on any day of the week. Create a link to that blog in your post.

   2. Add the Saturday Blog Showcase logo to your post.

   3. On Friday night or Saturday, link your post to Mr. Linky.

Foodie Friday - Mini Bagels

2010-01-29T11:05:00.001-06:00

When I saw Ann's (Thibeault's Table) post on the bagels she made, I was bound and determined to try them for myself. The recipe is detailed, including a mention that the dough should be stiffer than most bread doughs. I've tried making bagels before, but the texture of the dough was not something I'd ever paid attention to before. It really made such a difference in the final texture of the bagels. They were much easier to make than I expected though forming them took a little practice. A little shmear, a little smoked salmon... I'm all set (and very happy!)

Mini Bagels

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut like shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Source: Sunset - Hors D'oeuvres, copyright 1981

For Printable Recipe, Click Here

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Thanks to Michael of Designs by Gollum for hosting another Foodie Friday. Follow the link to her blog to see what everyone else made for today!

Jam Thumbprints

2010-01-26T17:31:00.005-06:00

I love these cookies. I remember the first time I tasted them, I was in heaven. Shortbread, coconut, and the raspberry-plum jam I make every year. What's not to like?! My family fell in love with them. I brought a batch to work - they fell in love with them. In fact, one of my co-workers told me he developed a craving for these cookies! Truth be told... I have, too!

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg, beaten with 1 tablespoon water (egg wash)
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used my homemade raspberry-plum jam)

Preheat oven to 350 F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Yield: 32 to 36 cookies

Source: Barefoot Contessa Family Style, copyright 2002

For Printable Recipe, Click Here

Chicken & Corn Chowder

2010-01-25T17:54:00.003-06:00

Mondays. I'm not crazy about them. Just when you think they're not going to be that bad, something always happens that makes me remember why I'm not in love with them. Thankfully, Mondays are only 24 hours long, and whatever happens on Monday I try to leave on Monday. Unfortunately, today was a typical Monday - started out okay, and then deteriorated. So I needed soup. There's always something comforting about soup. I found this one a few weeks ago from a lovely blog called Heart n Soul Cooking. Other than halving the recipe, I made no changes to it. It's a delicious soup, filled with comforting potatoes, corn, and chicken. The recipe suggests garnishing with avocado, tomato, cilantro and a squeeze of lime. I had all that on hand and I was surprised at how much the garnish actually completed the flavor of the soup! Another delicious blog find that I'll be adding to my own repertoire!

Chicken & Corn Chowder

2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, about 3 minutes.

Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squeeze or two of lime juice, and pepper to taste.

Yields: 6 servings

For Printable Recipe, Click Here

Orange Pork Stir-Fry with Brown Rice

2010-01-23T18:58:00.006-06:00

Today was a day spent asking myself the $64,000 question: What should I make for dinner tonight?? I looked in the freezer and saw some thick center-cut pork chops I had wrapped individually. I took one nice sized chop out to thaw and spent an hour on the internet trying to decide how to make it into dinner. I narrowed my search down to something with an Asian flair and since I still had a few of the Cara Cara oranges left, thought it would be good idea to find a recipe incorporating orange in it. I found the perfect recipe: Orange Pork Stir-Fry at Cookreceipts.com. I made a few subtle changes, only used green onions along with carrots that I had sliced on a mandoline, and decided to serve the stir-fry over brown rice. I love the chewiness of brown rice, though it does take a bit longer to cook than white rice. It was all delicious! I'll be making this again!

Orange Pork Stir-Fry

1/2 cup Orange juice
2 tablespoons Sesame oil
2 tablespoons Soy sauce
1 clove garlic, minced
1 tablespoon mirin
2 teaspoons grated fresh ginger
1 teaspoon grated orange zest
3/4 pound pork tenderloin, cut into strips
3 cups mixed fresh vegetables*, such as any combination of the following:
-green pepper, red pepper,snow peas, carrots, green onions,mushrooms, onions
1 tablespoon Cornstarch
3 cups hot cooked brown rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, mirin, ginger and orange zest peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Serve immediately over rice.

For Printable Recipe, Click Here

Saturday Blog Showcase - Ann's White Chocolate Cupcakes

2010-01-22T20:52:00.005-06:00

It's Saturday Blog Showcase time again. Thank you to Ann for hosting this week's event. Make sure you head over to Thibeault's Table to sign up for participation and to see everyone else's creations they've discovered from fellow bloggers!

This week, I had my 4-year-old niece, Ashlynne, for a couple of days. She's a definite character - continuously asking questions and opining on everything from my dogs to President Obama (seriously!) Coming to LaLa's house (how my nieces and nephew refer to me) always seems to mean cooking and/or baking for all the little children in my life. And it was no exception this time. The first thing Ashlynne wanted to do was make cupcakes. Ann of Thibeault's Table reminded me of the white chocolate cupcakes she made not too long ago. They sounded like the perfect choice for Miss Ashlynne's cupcakes.

I melted the butter and the white chocolate, while Ashlynne stirred up the dry ingredients. On to the wet ingredients. To my surprise, Ashlynne happens to be a pro at cracking eggs without dropping any shell into the bowl. Who would have thought that a 4-year-old would be able to master a task that many adults have difficulty with?? We combined the ingredients, and using a handheld mixer, Ash made sure the batter was nice and smooth. She put the cupcake liners into the tin, and I spooned the batter into them. Now, as I may have mentioned before, I tend to be a bit cupcake-challenged. I have great difficulty in measuring out the right amount of batter for each cupcake. And this time was no different. All the cupcakes ended up with flanged tops, so a little trimming was involved before frosting them.

I used a buttercream frosting that I decided to flavor with almond instead of vanilla. It paired with the white chocolate cupcakes deliciously! I piped on the frosting and Ash sprinkled colored sugars to her heart's content. Of course, a little taste-testing was in order and my little chef was more than willing to comply. The verdict? Well, it was difficult to tell with all the cake and frosting in her mouth, but I think it was pretty positive. :D Another successful baking stint under our belts!

White Chocolate Cupcakes

2 cups all purpose flour
1-2/3 cups of white sugar
1/4 teaspoon salt
2 ounces quality white chocolate
1/2 butter
1/2 cup water
1 cup of sour cream
2 teaspoons vanilla
1-1/2 teaspoon baking soda
2 eggs
Almond Buttercream Icing (recipe follows)

Preheat oven to 350°F.

Melt chocolate with butter. Stir until smooth. Add water.

Mix together flour,sugar, salt and baking soda.

Mix together sour cream, vanilla and eggs, add butter chocolate mixture and flour. Beat with either a machine mixer or hand mixer. Pour into muffin tin lined with paper cupcake liners. Bake for approximately 20 to 25 minutes.

Yield: 24 cupcakes

Almond Buttercream Icing
1 cup butter, softened
6 - 8 cups confectioners sugar
1/2 cup whole milk
2 teaspoons almond extract

In a large mixing bowl, place the butter, 4 cups of the confectioners' sugar, then the milk and the almond extract. On medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Adapted from More from Magnolia, copyright 2004

For Printable Recipe, Click Here

Prosciutto-wrapped Roasted Asparagus

2010-01-17T17:51:00.001-06:00

One of my favorite Giada deLaurentiis recipes is more of a method than an actual recipe. It calls for roasting stalks of asparagus and then wrapping them in this strips of prosciutto. It's really delicious. I like to roast asparagus until it has caramelized, leaving the tips almost crispy. Unless the spears are rather thick, I bundle 3 or 4 of the pencil-thin asparagus into one. Once wrapped in prosciutto, I like to 'gild the lily' by drizzling a little balsamic vinegar over the spears. Delicious!!

Prosciutto-wrapped Roasted Asparagus

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Balsamic vinegar

Preheat the oven to 450 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is slightly caramelized, about 15 - 25 minutes (depending on the thickness of the spears). Cool slightly.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and drizzle with balsamic vinegar. Serve at room temperature.

Adapted from Giada deLaurentiis

For Printable Recipe, Click Here

All That Splatters

Rigatoni with Broccoli, Garlic & Breadcrumbs

"Duffins"

Garlicky Chicken in Red Pepper Sauce

Tamale Pie

Southwestern Turkey Wrap

General Tso's Chicken

Pea & Shrimp Penne with Basil

Sweet Potato Oven Fries with Avocado Dip

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Grilled Tuna with Pineapple Relish

Appetizer: Scallops with Chili & Honey

Fresh Tagliatelle with Mushrooms, Chestnuts & Sage

Orange-Pomegranate Tarts

Weekend Blog Showcase: Orange-Scented Macaroons

Eggplant & Garlic Salad

Weekend Blog Showcase: Homemade Almond Joys (sort of...)

Roasted Garlic & Grape Tomato Pizza

Potato & Celery Soup

Weekend Blog Showcase: Orange French Toast

French Onion Soup

Weekend Blog Showcase: Revisiting Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey

Creamy Polenta and Mushrooms

Butternut Squash and Cannellini Bean Soup with Bacon

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

Weekend Blog Showcase - Creamsicle Cookies

Jalapeno Popper Dip

Plum Crumble

Getting to know me, getting to know all about me...

Weekend Blog Showcase - Rosemary Tomato Tarts

Blondie Sundaes

Weekend Blog Showcase - Cheese Crackers

Pasta Pomodoro with Artichoke Hearts

French Bread

Weekend Blog Showcase: Cauliflower Soup with Spiced Apple Chips

Can you hear it?

Foodie Friday: Seasoned Tortilla Chips & Homemade Salsa

Announcing: Weekend Blog Showcase

Pulled Pork Sandwich

Poll-taking: To Groove or Not to Groove, That is the Question...

Artichoke & Hollandaise

Olive-Rosemary Breads

Baked Scallops

Peach Cobbler

Oregano Shrimp

Central Market's Pan-Fried Hatch Crabcakes

"Woodn't" You Love One?

Shrimp Etouffee

Saturday Blog Showcase #20 - Gazpacho

Saturday Blog Showcase #18 - Avocado & Mango Tower with Grilled Scallops

Roast Chicken & Basil Smashed Potatoes

Saturday Blog Showcase #17 - Strawberry Crepes

Strawberry crepes

Saturday Blog Showcase #16 - Mango Sorbet

Saturday Blog Showcase #15 - Spanish Varillas

Saturday Blog Showcase #14 - Chocolate Oatmeal Cookies

Tablescape Thursday - Gray Areas

Seared Scallops, Carrot Fritters and a Yoghurt Dressing

Saturday Blog Showcase #13 - Oven Roasted Cauliflower, Onions & Garlic

Saturday Blog Showcase #12 - Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

Saturday Blog Showcase #10 -

Saturday Blog Showcase #8 - Blueberry Squares

Saturday Blog Showcase #7 - Vanilla-Scented Granola

Vanilla-Scented GranolaMakes 2 cups

Saturday Blog Showcase #6 - Chicken Satay

Winter Wonderland, Texas-Style

Tablescape Thursday - Tea Time

Flammkuchen

Saturday Blog Showcase - Cornstarch Waffles

Tablescape Thursday - A Touch of Taupe

Blueberry Upside-Down Cake

Union Square Cafe Bar Nuts

Food for Thought - Memories of a Lost Egypt

Saturday Blog Showcase - Homemade Pita

Foodie Friday - Mini Bagels

Jam Thumbprints

Chicken & Corn Chowder

Orange Pork Stir-Fry with Brown Rice

Saturday Blog Showcase - Ann's White Chocolate Cupcakes

Vanilla-Scented Granola
Makes 2 cups