Artists Cooking with Gas

Cafe Lucca in Orange, California

2012-02-07T22:55:00.000-08:00

One of my most favorite places to eat breakfast in Old Towne Orange, CA is Cafe Lucca. Start with a lovely latte - beautiful leaf design on top. It is a charming place to dine with friends.


I love their what I call their 'Seasonal' omelets - Spring, Summer, Fall, Winter - this is a Summer with spinach and other delicious ingredients. One piece of thick cut multi-grain toast and a bowl of fruit. Yum. A great way to start the day. 106 North Glassell Street, Orange, CA

The Best Lasagna

2012-02-04T07:59:00.000-08:00

The World’s Best Lasagna

My husband makes this every year at Christmas, and enlists our kids to help! A labor of love for everyone involved. It is truly the best lasagna that I have ever eaten. It is from allrecipes.com

Prep time - 30 minutes
Cook time - 2 hours, 30 minutes
Serves 12

1-lb sweet Italian sausage (bought at our local Italian market)
2/4 lb lean ground beef
½ C minced onion
2 cloves garlic, crushed
1- 28 oz can crushed tomatoes
2-6 oz cans tomato paste
2- 6.5 oz cans canned tomato sauce
½ C water
2 T white sugar
1-1/2 t dried basil leaves
½ t fennel seeds
1 t Italian seasoning
1 T salt
1/4 t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles
16 oz Ricotta cheese
1 egg
½ t salt
3/4 lb mozzarella cheese, sliced
3/4 C graded Parmesan cheese

Directions
In dutch oven, cook sausage, ground beef, onion, and garlic over medium heat, until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper and 2 T parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 - 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine Ricotta cheese with egg, remaining parsley, and ½ t salt.

Preheat oven to 375 degrees

To assemble, spread 1-1/2 C of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1-1/2 C meat sauce over mozzarella, and sprinkle with 1/4 C Parmean cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.

Cover with foil; to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. I make a foil tent over the lasagna.

Bakes in a preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Mediterranean Casserole

2012-01-04T18:16:00.000-08:00

I'm always trying to figure out what else I can do with leftover roast chicken besides a batch of chicken salad. I'm happy that I tried a new dish because it was so delicious!
Ingredients:
3 cups chicken, dark and white meat, shredded and/or cut into 1-inch cubes
an assortment of autumn vegetables: 3/4 cup sweet potato, skinned, cross-cut into slices, then into halves
1-2 onion bulbs and greens, sliced
approximately one dozen brussels sprouts, cut into halves
one medium turnip, cross-cut into slices, then cut into halves
one can of soup (I used a type found in Central Market, but I recommend any sort of middle eastern or mediterranean-seasoned soup).
olive oil for sauteing vegetables.
Garam masala (click link for recipe on this blog, or use purchased)

In a nonstick pan put about 2 tablespoons olive oil. Once warm add the vegetables and saute until slightly browned and fragrant. Add about 1 to 2 teaspoons garam masala (or to taste).

While vegetables are browning, preheat oven to 350. Arrange shredded chicken in the bottom of a cast-iron enamel (or glass) dish that has been coated with oil. Once vegetables are slightly browned and fork-tender, spread evenly over the chicken.
Spread soup over the top of the ingredients. If the soup requires some liquid for smoothness, add sparingly.
Bake approximately 20-25 minutes.

This dish was wonderful: tasty, fragrant, and perfectly satisfying. This would be very tasty as a vegetarian dish, as well. Try it! I served it with a salad and fresh fruit cut into slices. Delicious!

Gulliver's Creamed Corn

2011-12-27T07:33:00.001-08:00

This recipe is from a famous prime rib restaurant in Irvine, CA Gulliver's, that has been in business for 41 years. I've been serving it for our traditional Christmas dinner for the last 15 years.

1-lb frozen corn (I use Trader Joes corn)

1 carton of whipping cream (I use half n'half)

1-1/2 T butter, 1-1/2 T flour, 1/2 t salt

2T sugar, 1/2 t Accent, 3T Kraft Parmesan cheese

Fresh Parmesan cheese to taste

Cook the corn, drain. In a stock pot, cook over low heat the remaining ingredients, and then add the corn. Can be put into a crock pot and cooked on high for 3 hours, then on low till ready to serve.

When I make it for 25 people, I use 8 bags of corn, 2 quarts of half n'half, 1C sugar, 1-1/2 C Parmesan cheese, 2 sticks of butter, salt, accent, flour and fresh Parmesan cheese to taste. It is an excellent compliment to prime rib. Note: you can make this recipe without Accent. Throw in a pinch of cayenne pepper to spice it up a bit. There are several versions of this recipe on-line.

Brownie Oreo Chocolate Dessert

2011-12-24T07:44:00.000-08:00

Recipe:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box. Note: I made a double recipe and topped it with more oreos, but I really, should have just had the top layer be batter. But, I do think this looks more festive! Recipe from my niece's blog http://www.southernatheart.com/2011/07/cookies-n-cream-oreo-fudge-brownies.html

Chocolate Bundt Cake

2011-12-18T03:00:00.000-08:00

1 package of Devil's Food cake mix

1 (3.9 oz) package of Instant Chocolate Jello

1 C Wesson oil

4 eggs

1/2 C hot water

1 C sour cream

1 t vanilla extract

1 C chocolate chips - you can use semi-sweet, I used milk chocolate

Powdered Sugar

Bundt Cake Pan (think of the movie "My Big Fat Greek Wedding)

Mix everything together and add chocolate chips at the end. Grease the Bundt pan well. I use Pam spray for baking, or if you can find it "Bakers Joy" is a great one! Add the chocolate deliciousness to the pan, pouring it in as evenly as you can around the pan.

Bake at 350 for one hour, let is sit in pan for 45 minutes and then turn it onto a plate. Using a wire strainer, sprinkle powdered sugar over the top. Serve with vanilla ice cream and a good cup of coffee

B U N D T H I S T O R Y

This Pillsbury Bake Off winner is generally credited for putting the bundt cake on the American culinary map.
"Did you know that until Ella Helfrich's recipe for her tunnel of fudge cake won second place the Pillsbury Bake-off in 1966, the bundt cake was virtually unknown? Bundt pans were originally made by Nordic Ware (and they still hold the trademark for the name) which was a small baking supply company that made specialty ethnic Nordic baking pans like the Rosette Iron, Ebleskiver Pan and Krumkake Iron. It wasn't until the tunnel of fudge cake recipe became famous that people started looking for bundt pans, which then was a specialty item. Nordic Ware had to open new production plants and hire workers around the clock to keep up with the demand caused by the recipe. Bundt pans were also given away with Pillsbury products as a special promotion. Now the bundt pan is standard in many kitchens although you can no longer make the exact recipe for the tunnel of fudge cake: it calls for packets of instant icing mix (Double Dutch Fudge Buttercream Frosting Mix) that is no longer made."
Arthur Schwartz, The Food Maven
ORIGINAL RECIPE CIRCA 1966:

"Tunnel of Fudge Cake
1 1/2 cups butter or margarine, softened
6 eggs
1 1/2 cups sugar
2 cups Pillsbury's Best All Purpose Flour
1 package Pillsbury Two Layer Size Buttercream Double Dutch Frosting Mix
2 cups chopped walnuts or pecans
Oven 350 degrees F. Bundt Cake
Generously grease Bundt pan. In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degress F. for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving. Tips: Buttercream Double Dutch Frosting Mix and walnuts are essential to the success of this recipe. Since the cake has the softened tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cake may be baked in 10-inch tube pan at 350 degreees F. for 60 to 65 minutes. Serve cake right side up as for a pound cake. *Pillsbury's Best Self-Rising Flour is not recomended for use in this recipe. High Altitude Adjustment--5,200 Feet. Bake at 275 degrees F. for 60 to 65 minutes."
---A Treasury of Bake Off Favorites, Pillsbury Company, 1969 (p. 62) [recipe booklet]

Updated version, courtesy of Pillsbury:

Sage Chicken

2011-12-17T07:00:00.000-08:00

Sage Chicken

4 skinless, boneless chicken breasts
1/4 t sea salt and black pepper
Olive oil
½ C all-purpose flour
1-2 T chicken broth
3 T butter
2 sage sprigs
1 T minced shallots
1 t chopped fresh thyme
2 T lemon juice
It takes less than 45 minutes to make: I served it with a variety of roasted vegetables and rice.

Place each breast between 2 sheets of plastic wrap (I used 2 thin plastic cutting boards) and pound to 1/4 inch thickness. Sprinkle with salt and pepper.

Sage springs - chop and set aside. The recipe said to take out the sage leaves after cooking, but I decided to leave them in, for more flavor

Yes, you are thinking that there are more than 4 breasts here on the plate - I made this dish for 12 people on a beautiful Spring day. Heat a large skillet over medium-high heat. Coat the chicken with flour. Add olive oil to pan to cook the chicken, say a swig of it to coat the pan.

Saute for 4 minutes on each side or until done. Then remove from pan.


Add butter, chicken broth and sage sprigs to the pan. Cook over medium heat until the butter browns. Add shallots and thyme and cook for 30 seconds. Add lemon juice and cook for another 30 seconds. Serve with chicken. Garnish with sage leaves, if you want to. Original recipe from my recipes.com

Granola

2011-12-15T17:36:00.000-08:00

This is really easy to make and it delicious to put on yogurt, ice cream or eat it right out of the container. I got the recipe from watching The Barefoot Contessa. Made a couple changes to her recipe. I hope you will enjoy it.

4 cups of Quaker Oats, Old Fashioned

2 cups of chopped almonds

A variety of chopped dried fruits to make up 1-1/2 cups; I used raisins, currents, apricots, and cherries

1/2 cup of Wesson oil

1/3 cup Honey

2 teaspoons of Cinnamon

mix together in a large bowl, and then spread into a large baking sheet and bake for 20-30 minutes at 350 degrees. Check it every 10 or so minutes to move it around with a spatula, so nothing sticks to the pan. Store in an airtight container.

great cooking hint from the Barefoot Contessa - measure out the oil first in a measuring cup, then do the honey, it will totally slip out, because of the oil.

Bouillabaisse

2011-12-06T08:00:00.000-08:00

I seem to be on a roll with seafood dishes, particularly soups. Tonight, I think I have outdone myself!
Ah, bouillabaisse. It is such a wonderful, healthy soup. It has its origins in Marseilles, France. The basic idea is a combination of several types of seafood, along with vegetables, and whatever else strikes your fancy.

If you do not eat meat, simply leave out the bacon. This is a fish "stew": you can add whatever you think will add to it!

My ingredients:
8 oz fresh sea bass, cut into 3/4 to 1 inch cubes
8 oz. raw shrimp, shelled
1 pound fresh mussels, washed and de-bearded (any combination of fresh seafood may be used)

1 medium onion, chopped
3 garlic cloves, minced
2 scallions, sliced into segments
3 shallots, chopped
1/2 of one large fennel bulb, chopped
one zuchini squash, cut into thin quartered pieces
1 pint grape tomatoes, cut into halves
20 basil leaves thinly sliced
2-3 tablespoons Italian parsley, chopped
saffron, one pinch
1/2 teaspoon turmeric
1 tablespoon herbs de provence
salt to taste
pepper to taste
1 quart seafood stock (chicken or vegetable stock may be substituted)
2 "cubes" chicken stock
2-3 slices of Speck (German bacon, regular bacon may be substituted) cut into 1/2 inch bits (this is optional)
ham bone for flavor (optional)
3-4 strips of lemon zest
2-3 tablespoons of grapeseed oil

In a heated stockpot, add oil. Cook bacon or speck until crisp. Add onions and sweat until translucent.
Add fennel and sweat until it is tender and somewhat translucent. Add the zuchini and cook until soft. Add tomatoes and cook until slightly soft. Add basil, parsley, and saffron. Add stock and bring to a simmer. Add dried herbs and turmeric.
Once soup is quite warm, but avoiding bringing the mixture to a boil, gradually add seafood. The seafood is fully cooked when it has become opaque, and the mussels should fully open when cooked. Check to be sure all the mussels have opened up. If not, remove any mussels that remain closed.
This soup can be served immediately, or chilled rapidly and stored in the refrigerator for 24 hours.
Reheat to simmer and serve.

Delicious!

the mise en place

The speck is added after the oil becomes hot

Onions are added

The fennel...

zuchini

tomatoes

here are the 3 frozen soup stocks I added

(my chicken stock in the foreground, which is much more concentrated than the others)

Adding the stock will (obviously) cool down the ingredients.

Allow time for everything to come back to a simmer prior to adding the seafood!

While stock is melting, I added a couple of bay leaves and the other seasonings

I chose to add several strips of lemon zest to counter-balance the "fishy" aroma of the stock.

It worked!

A splash of white wine. Just because.

Sea bass and shrimps were added.

See how they became opaque?

Mussels were gradually added.

These were removed because they failed to open

See how wide open the mussels are now?

I put an empty bowl on the table for the mussel shells.

Served with an arugula salad with a fresh vinaigrette, sliced almonds, and fresh blackberries.

Here are the emptied mussel shells

Seasonal Side Dish: Kale & Butternut squash with almonds and craisins

2011-12-03T19:25:00.000-08:00

I'm not sure what possessed me to create this dish. I had a batch of lovely kale in my Greenling box this week (and I think chard would work nicely in this dish, as would spinach) and wanted to do something different with it. Since I also received a small butternut squash, I wondered if they would work well together in a dish. The answer: YES!

Ingredients:
small to medium butternut squash, cubed and roasted until fork-tender (400' for 30 minutes)
generous batch of kale, washed and stems removed (approximately 2-3 cups)
Dry curry rub (optional-click link for the recipe)
1/2 cup slivered almonds
3 tablespoons grapeseed oil
1/4 cup dried craisins

In a skillet, heat oil to medium heat. Toss in the almonds and watch them carefully: they go from slightly browned to really browned very quickly. You want them slightly browned and aromatic before adding the kale. Add kale and turn until fully "wilted". Add a pinch of curry rub (optional). Add about a cup or more of the roasted butternut squash. Toss in the craisins and turn until everything is warmed through. Serve.

This dish has it all: it is healthy, colorful, and very tasty! I think this is going to make an appearance on our holiday table. I served it with roasted salmon (see below).
Enjoy!

dry curry rub

add the kale after the slivered almonds begin to turn light brown

add squash cubes when kale begins to "wilt"

toss in the craisins

Move to a serving dish. Yum!

Salmon: great fast food! Directions below.

A salmon "refresher" course:

purchase wild fresh or frozen salmon, approximately 6-8 oz per person

For this recipe, I grated zest from one orange and thinly sliced several cross-sections, then cut those in half

I sprinkled a bit of grapeseed oil on the surface of the salmon.

Then, I distributed the orange zest over the surface, followed by the orange slices

Place on a sheet of parchment in a shallow roasting pan.

Roast at 400 for approximately 14 minutes, give or take. I like it on the rarer side than overcooked.

I slightly overcooked this fish, but it was still great!

Serve. It was delicious!

Salted Caramel Frosting

2011-11-30T08:00:00.000-08:00

This recipe kept popping up on the Pinterest website so I had to see if I could find it online. I am sharing the link to CHOW.com so you can check out more of their great recipes. Enjoy!

Salted Caramel Frosting Recipe

By Amy Wisniewski

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Difficulty: Easy | Total Time: 45 mins, plus chilling time | Active Time: 20 mins | Makes:2 cups

Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.

Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.

This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.

INGREDIENTS

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 teaspoon kosher salt
1 cup powdered sugar

INSTRUCTIONS

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

http://www.chow.com/recipes/12100-salted-caramel-frosting

Saag Paneer (Indian spinach dish with homemade cheese)

2011-11-27T08:00:00.000-08:00

This may be the best thing you will ever put in your mouth!

Ingredients:

Paneer, approximately 8 oz., cut into 3/4 inch dice (see previous post for paneer preparation)

all purpose flour (I substituted coconut flour)

Ghee, 2 oz (ghee is clarified butter)

green pepper, 1 medium, diced (I substituted red pepper because greens do not agree with me)

1/4 cup raw cashews

1 lb washed spinach

Ghee, 2 oz (in addition to the above amount)

1/2 lb onion, diced

1 tablespoon ginger, julienned

1 teaspoon turmeric

4 jalapeno peppers, finely minced (you may vary amount according to taste,but this is not too spicy)

water, as needed

salt, as needed

2 red bell peppers, cut into 1/2 inch dice

2 teaspoons garam masala (recipe at bottom of post)

Prep work:

If you buy spinach this way, and I suggest that you do because it is cheaper,

it is important to wash it several times.

I like to immerse the stemmed leaves in a large bowl of water,

drain, and repeat twice more.

Jalapenos: see my gloves?!

cut off the ends first

make one cut, lengthwise, and open the pod

remove the seeds

slice lengthwise into thin strips

then cross-cut the strips into fine dice

cut the paneer into 3/4 inch dice. Toss with flour.

I used coconut because it is lower carb and higher in fiber & protein

julienned ginger

Here is the mise en place

Cooking Method:

1. melt 2 oz ghee. Cook the nuts until they begin to brown slightly.

2. Add the single bell pepper, cook gently until it is tender.

3. Add spinach, season with salt and cook until wilted.

4. Remove from heat. Puree in a blender or food processor until smooth. (be sure to remove the central vent in blender or food processor because the steam will cause an explosion otherwise!). Set aside.

5. Dust the paneer with choice of flour. Cook in vegetable oil until it is lightly browned on all sides. Set aside.

6. In remaining ghee, sweat the onions until very tender and slightly browned.

7. Add the ginger and cook for one more minute.

8. Add turmeric, jalapenos, and red peppers and sweat gently until the red peppers begin to soften.

9. Add spinach puree along with enough water to create a smooth sauce. Simmer for about 3 minutes and adjust seasoning with salt.

10. Add the fried paneer and garam masala.

11. At service, add about 1-2 tablespoon of ghee to mellow the sauce (optional).

saute cashews in ghee

add red (or green) peppers

add spinach

cook until wilted

transfer to food processor (remember to remove the central core to allow heat to vent!)

Process until smooth

Place paneer in a pan with pre-heated oil, such as grapeseed.

Cook until each side is slightly browned.

Remove and set aside.

In remaining ghee, sweat onions until transparent and add ginger.

Cook another minute.

Add turmeric, jalapenos, and red peppers and sweat gently until the red peppers begin to soften.

Add spinach puree along with enough water to create a smooth sauce. and simmer for about 3 minutes and adjust seasoning with salt.

Add paneer and garam masala.

Yum!

Garam masala recipe:

Ingredients:

1.5 tablespoons black peppercorns

1 tablespoons cloves

6 green cardamom pods

3 2-inch pieces of cinnamon stick

6 tablespoons cumin seeds

8 dried chili arbols (stems and seeds removed)

1. In a dry skillet, toast all spices over a medium heat until fragrant.

2. Transfer spices to a spice grinder and process to a fine powder.

Store in a sealed jar.

Yield: 3/4 cup

Why make your own? Trust me: it is 100% more flavorful than anything you purchase pre-made in a store! Find a place that sells bulk spices and purchse small amounts for this recipe. Bulk purveyors have greater turnover, thus assuring your spices are fresh. There is no comparison.

This dry mixture is useful in many dishes, so do not feel it should only be used in this one. I use it in eggs, salad vinaigrettes, and on meats. Try it. You will not be sorry!

Note: The spinach mixture can be prepared in advance of service and reheated. I recommend doing this because it seems to enhance the flavor tremendously. It is simply wonderful.

Making Paneer (Indian Cheese)

2011-11-25T08:00:00.000-08:00

If I had known how simple it is to make paneer my family would have been eating it long ago! We love Indian food, and after taking the "Flavors of India" class at the Culinary Institute I was hooked. I know possess the absolute best, tastiest recipe for saag paneer that I have ever tasted.
We will begin with the paneer. It is so simple you won't believe it.

What you need (equipment):
a large pot for heating the milk
a fine mesh colander
cheesecloth (enough to drape the interior of the colander)
2 plates
a jellyroll pan, or something with a lip that two plates will fit into

Ingredients:
1/2 gallon whole milk
1 quart buttermilk

In the pot, add whole milk and heat until boiling. Removed from heat and steadily add the buttermilk while stirring continuously. Right away, you will notice that the mixture begins to curdle. Continue to stir until there is a distinct separation of milk solids and whey.
Pour the mixture into the colander that has been lined with cheesecloth. The cheesecloth should but cut large enough to drape over the edges. Allow to drain into a bowl. Once it is mostly drained, gather the ends of the cheesecloth and twist together so cheese forms a ball. Don't worry too much about squeezing all the whey out. Move to the jellyroll pan where you have placed one plate, upside down, rim exposed. Place the cheese ball inside the plate rim. Place the other plate, right side up, on top of the cheese ball. This way, the cheese will "form" inside the plate rims. Place another slightly weighty object on the top of the upper plate. Leave this configuration in place for about 30 minutes. The weight of the upper objects will press most of the whey from the cheese. Our instructor at CIA encouraged us to not squeeze so much of the whey out that the cheese becomes dry. Remove the objects from the cheese. Gently peel off the cheesecloth. Wrap in saran wrap and refrigerate. This paneer is large enough for two batches of saag paneer. It may be frozen.

heat milk to boiling

steadily pour buttermilk into hot milk, stirring continuously

milk solids begin to separate

pour into a fine mesh colander lined with cheesecloth

remove cheese in cloth from colander

twist ends

place onto inverted plate (seated inside a jellyroll pan)

place second plate on top of cheese

allow to drain for 30 minutes

remove cheesecloth (peel gently away from formed cheese)

wrap in saran and refrigerate until use

Tip: it is wise to prepare the cheese at least a day in advance of constructing the saag paneer, in order to save prep time prior to service.

Next post: Making the wonderful saag recipe!

How to Make Stock

2011-11-22T08:00:00.000-08:00

I'm not sure why, but there is a lot of mystique surrounding the idea of making your own stock, which, in my humble opinion, is one of the cornerstones of many home-cooked meals. Basically, stock is some combination of bones and water, or vegetables and water. If you like soup (and who does not??) let me tell you: you NEED to know how to make stock, and it really couldn't be easier.
There are many kinds of stock: poultry, fish, meat, and vegetable, or some combination thereof.
Let's begin with a combination poultry-vegetable stock.

Here is one little tip: after you prep vegetables and herbs for a dish, take some of the scraps, and I'm talking about onion skins, parsley stems, mushroom stems, and toss them into an old plastic grocery or ziploc bag and into the freezer. The same with bones, although I would probably separate the richer bones such as steak or lamb, from things like chicken bones. The same applies to fish bones, or, you can ask your friendly fish monger at the market to save you some fish heads/bones after prepping an order. I use bones of milder fish, such as snapper, and veer away from stronger tasting fish, such as salmon, for making stock. Save the shrimp shells in a ziploc bag in your freezer and toss them in with the other fish bones for stock. Get the idea? It is really a cheap, easy way to make something wonderful!

Tonight I made a wonderful roast chicken for dinner. Since it was just my husband and I, I knew I would have leftover meat. First, turned the oven back on to 350'F and allowed it to heat up while I picked the meat from the carcass and stored it in the refrigerator for a future meal. Next, I tossed the bones into a shallow baking pan and roasted them for about 15-20 minutes.

Roasting is optional, but it seems to enhance the flavor quite a bit. If you want to skip this step, simply toss the bones into a pot that is deep enough to cover the bones. Turn the stove to a low heat and add whatever vegetable scraps you have on-hand. In my case, I had some onion scraps, a couple of garlic, stems from some Italian parsley, and I also added 3 dried bay leaves, a small amount of black peppercorns, a few coriander seeds, and 2 cardemom seeds (I really don't know yet if this is a good idea).

I decided to pick a stem of rosemary from one of our prolific bushes in the garden. Since it is so strong I chickened-out and only put a few "needles" into the stock pot.

I also added about a cup of white wine that was left over from an earlier dish. Adding white wine to fish, chicken, or vegetable stock adds depth to the flavor, and adding red wine (just a bit!) to your red meat bones stock adds flavor. Just don't overdo the wine. And add the same wine you would drink. DO NOT use that horrid, vile cooking wine. Just say no.

As to the herbs: use what you have, and add what is in season.
Do NOT add salt. Think of your stock as a "blank slate" to which you add more seasonings in the final dish. This is one of the ways that stock varies from broth.

How long should stock simmer? Simmer is the key word: don't boil. Well...how long do you have?! With fish/seafood stock, an hour is ideal. Poultry is great if it simmers a minimum of 2 hours, but if you can allow it to simmer up to four hours, so much the better. Beef. lamb and game can go longer.

Skim the surface of the stock occasionally to remove any foam that comes to the surface.

Once you are satisfied with the amount of time you have allowed the stock to simmer, remove it from the heat and allow it to cool a bit. Strain with a fine strainer, perhaps even lining the strainer with cheesecloth. Be careful if the contents are still warm!

After straining you may continue to reduce the stock with further simmering. Of course, reducing the stock intensifies the flavor and it will take up less room in your refrigerator/freezer. You can always reconstitute it with water when preparing to use it in a dish. Reduced stock is wonderful for things like pan sauce and gravy. It can be frozen in ice cube trays and the cubes dumped into a ziploc bag for storage in the freezer. A few chunks of this will transform any soup: guaranteed!

Or, you may wish to store just finished stock in plastic containers that should be (first) chilled in the refrigerator and subsequently frozen. Freshly prepared stock should be used within a couple of days or frozen as soon as chilled. It is good for up to 6 months in the freezer, longer if stored in a deep freezer.

strained chicken & vegetable broth, ready for the refrigerator!

......the next day.....

I put the stock back in the large stockpot and gradually reduced the liquid volume.

Note how much deeper the color appears.

I reduced the stock about 75%. Now I'm pouring the stock into ice cube trays.

I will pop these into the freezer.

Once frozen, I'll pop them out of the trays and into a ziploc bag for easy storage and use.

Try it!

Mussels in White Wine Saffron Broth

2011-11-18T08:12:00.000-08:00

This recipe is so easy to make it is ridiculous. For anyone who is unsure of dealing with mussels, there are three main things I have to say about them: 1) buy them from a reliable source to guarantee freshness, 2) bearding, and 3) wash them off prior to cooking them.
The best place to purchase mussels is the same as the best place to buy any other seafood: buy from a market that has plenty of business and moves the product quickly. Ask how long the mussels have been in the store. A good fish market will readily supply that info.
Bearding: the beard is the little bit of "straw-like" fiber that is frequently found on the concave side of the shell. It serves as a means of anchoring the mussel to the side of a rock under water. All you need to do is grasp it and pull it off prior to cooking. Some mussels don't have the beard attached when you purchase them.
Washing: I simply run water over my mussels and inspect them while I'm bearding them. The mussels will most-likely be closed shell when you are working with them prior to cooking. Any mussels that aren't closed at this point are suspect and I would toss them.
Mussels will open up once they are cooked, which happens very quickly when exposed to hot broth. Any mussels that do not open should be tossed.

For this recipe, which uses 2 lbs of mussels in-shell (approximately 3/4 to 1 lb per person is a good ratio):
mussels
1 cup to 1.5 cups of a good white wine
1 carton grape tomatoes, sliced in half lengthwise
1/3 cup chopped fresh Italian parsley
30 basil leaves sliced into thin strips
1/3 to 1/2 cup capers, rinsed well in water and chopped
pinch saffron (optional)
6-8 garlic cloves, minced
1/2 tsp red pepper flakes
olive oil
shaved or shredded parmesan reggiano cheese (use the real stuff!)

2 lbs mussels, washed and bearded, resting in a colander until needed

the mise en place

olive oil is heated to shimmer, then red pepper flakes are added.

Heat for about one minute before adding the garlic.

Add garlic and cook until aromatic, about 1-2 minutes

Add tomatoes

Add fresh parsley and basil.

Add chopped capers

Add part of the white wine (notice I'm not too worried about measuring LOL)

a pinch of saffron (optional)

add water and bring contents to just shy of boiling.

Broth should be steaming and a few bubbles visible.

Add mussels. "Baste" the mussels with the broth.

Cover pan for a couple of minutes to allow steam to heat the mussels.

See how the mussels are now open?

This means they are cooked!

Heap mussels into a deep bowl along with plenty of broth.

Be sure to have an extra bowl at the table for the shells to be placed after removing.

To remove the mussel from its shell, use a small fork or spoon and

scoop it out of the shell. I do this to all the mussels prior to consuming the dish.

Why not do it before? I think the mussels in their shells add a great deal of flavor to the

soup broth.

Once the mussels are out of their shells, I add a bit of parmesan reggiano to the soup.

Oh Yum!

This is savory and delicious.

It is so simple and quick to make.

Enjoy!!

"Hands-On" Sushi Class @ Central Market Cooking School

2011-11-15T08:00:00.000-08:00

The day after we returned from the International Quilt Festival in Houston Jamie and I signed up for a "hands-on" cooking class at the Central Market Cooking School here in San Antonio. Once again, I have to say how fortunate I feel to be living in a city with both a CM Cooking School as well as a branch of the Culinary Institute. To say that taking classes from these two fine schools would be a vast understatement!
That said, I have always been a bit daunted by sushi. I tried it a number of years ago, but found that I felt very uncoordinated. Perhaps it was the interim and having learned to make Vietnamese spring rolls (which IMHO are much more tricky) or the fact that we were using the bamboo roller with a sheet of saran wrap on it, but this class gave me a great deal of confidence in making sushi!

Chef Goro and his CM assistant prepare the sushi rice

Jamie anticipates sushi-making

we are served a lovely cucumber salad while waiting to make our sushi rolls

All the ingredients were distributed to each participant at our tables,

which were sanitized prior to the class starting.

grab a handful of the sticky sushi rice and place it in the nori sheet

along with the crab and veggies

roll and "squeeze" the roll just slightly, cross cut, and yum!

here is a shrimp tempura roll (rice outside the nori on this one)

it sure doesn't seem like this would work....

but it did!

the contents of a spicy tuna hand roll

chef Goro demonstrates what the rice should look like for the hand roll

a spicy tuna hand-roll, which looks a bit like an ice cream cone!

The Kitchen Counter Cooking School Book Review & giveaway

2011-11-10T13:42:00.000-08:00

I picked up Kathleen Flinn's first book, "The Sharper Your Knife, The Less You Cry", a couple of years ago and enjoyed reading about her journey of stepping out of her comfort zone, moving to Paris, and navigating the unfamiliar waters of Cooking School at Le Cordon Bleu. I guess I enjoy living vicariously through people who take a huge chance and embark on something so different from their previous life. Plus, I enjoy books about cooking!

When I saw the newest listing for Kathleen Flinn, I was intrigued. To some degree, this book picks up (albeit a few years down the road) where the other one left off. We rejoin Kathleen after she has returned to Seattle, married Mike, and find her wandering around in the grocery store observing individuals as they shop.

I was instantly captivated by this story, as she approaches two people in the store and engages them in a conversation about how to prepare a dish. She begins to wonder why people choose such highly processed foods rather than opting for the simpler, less-expensive, and healthier versions of what they eat.

This leads to an experimental cooking class which includes individuals from a broad cross-section of lifestyles who volunteer to participate to learn how to do basic, and not-so-basic, food preparation skills.

Along the way, Kathleen shares recipes, offers tips for how to select foods, knife skills, and more.

I believe this is a book that would be useful to the novice cook, as well as an enjoyable, yet still-educational, book for someone with more experience.

I am so enthusiastic about it that I would like to offer a copy to one of our readers! Here is how to qualify to win: please leave a comment at the bottom of this post about what you most enjoy about cooking, as well as a skill you feel you could improve upon. I will take posts all the way up to the day before Thanksgiving. Cutoff for winning a copy of the book will be 12:01 am, 11/24/11. I will choose a random # based on how many people leave a comment. I will announce the winner (hopefully!) on Wednesday, 11/23/11. The book will be shipped after I return from traveling for Thanksgiving weekend.

Day After Festival Autumn Frittata

2011-11-07T10:00:00.000-08:00

There is nothing as "comfort-food yummy" as a lovely frittata. This morning, it was just what Jamie and I needed after a busy week at the International Quilt Festival in Houston. Since I had been gone for a week I was unsure of what remained in the refrigerator, but I found plenty of good things to make a delicious frittata, and even enough for 2 mornings!

Ingredients:
5 eggs, beaten
1/4 cup roasted fresh pumpkin, mashed
3 tablespoons roasted red pepper hummus
1/4 cup shredded cheddar cheese
1 bunch fresh spinach, triple-washed, stems removed

Individual baking dishes, rubbed with butter

Preheat oven to 350'F.

In a large pot, heat about 6 cups of water to boiling. Add spinach and blanch for approximately one minute. Remove from heat and drain spinach leaves. I spun them in my salad spinner to remove as much moisture as possible. Allow to cool.
Beat eggs and add half the pumpking mixture, beat until well-mixed. Pour egg mixture into equal portions in the baking dishes. Add a sprinkle of shredded cheese to each dish. Add remaining pumpkin in equal portions to each dish. Add a spoonful of the hummus in small "clumps" to each dish.
Once the spinach is cooled, pick up handfulls and squeeze the excess moisture from the leaves. Place on a cutting board and slice it into 1/4 inch cross cuts. Separate the spinach loosely, then add to each dish.
Finish with the remaining shredded cheese in equal portions over the surface.
Place the dishes on a cookie sheet or shallow pan that has been covered with parchment paper.
Bake for 17 to 18 minutes, then turn the oven to broil to finish the tops. Serve while hot.
You may wish to add a dollop of creme fraiche to each dish.
Enjoy!

This is great for any meal!

2011-11-01T08:00:00.000-07:00

Rebecca Parsons (see bio at the end of this post) is a woman of many talents. Among them, she is an excellent cook. Jamie and I became acquainted with Rebecca as guests on her blogtalk radio progralm, "Artistially Speaking". I asked if she would be a guest blogger and share a recipe from her files, and she graciously agreed.
Thank you, Rebecca!

Asparagus Risotto with Chervil and #NewKnorrStock Recipe #cBias

by REBECCA E. PARSONS

I love to cook new dishes and challenge myself. Risotto seems to be the new buzz word on every television cooking program. Many an aspiring chef has met their demise as the hands of risotto. So today, I will be creating risotto for the first time with the new Knorr Homestyle Chicken Stock #NewKnorrStock.

I usually make my own stock, but this tiny package of Knorr Chicken Stock from Walmartholds a new time-saving way to have a great tasting stock in seconds. That’s a good thing. It is “made with carefully selected ingredients and simmered to perfection —perfect for broth and soups; rice, mashed potatoes and pasta; roast chicken; and sauces and gravies.” It is Low Fat and Cholesterol Free with no added MSG.

Asparagus Risotto with Chervil

A Chef Marco Pierre White Recipe

SERVES 6

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

INGREDIENTS

14 ounces asparagus
1 tub Knorr Homestyle Stock – Chicken ( Knorr Walmart )
4 cups hot water
2 Tbsp. olive oil
1/2 onion, finely chopped
1-1/2 cups arborio rice
1/4 cup dry white wine
1-1/2 to 3 Tbsp. grated Parmesan cheese
1/4 cup Shedd’s Spread Country Crock® Spreadable Butter With Canola Oil
6 sprigs fresh chervil OR fresh parsley

PREPARATION

Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr Homestyle Stock – Chicken into hot water; set aside and keep warm.
Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
Pour in just enough Knorr Homestyle Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley.

See a slide show of my shopping experience.

Rebecca E. Parsons, a Renaissance gal with designers eye and the gift o' gab, is the Chief Creative Force behind Cre8tive Compass Magazine(http://cre8tivecompass.com/), Cre8Tiva's Blog (http://cre8tiva.blogspot.com/) and Artistically Speaking Talk Show(http://www.blogtalkradio.com/artisticallyspeaking/). A Professional Blogger and Social Media Pioneer, Rebecca has been blogging since 1999. Cre8tive Compass Magazine ~ Transforming Your Life into Art, is ALL about exploring, creating and most importantly LIVING the creative life. She explores the creative lifestyle daily writing about DIY and craft projects, sharing delicious recipes and party ideas and so much more. Rebecca is an award winning artist and graphic designer and her work has been shown at The White House, The Smithsonian, The Olympics. She has appeared on HGTV, DIY and TLC channels and writes for several other well-known blogs. Rebecca is a blogger for Lifetime TV show's The Balancing Act and Designing Spaces as well as several other food and decor blogs. In her spare time, Rebecca is a digital and photographic mixed media R-tiste, Retreat Leader, Dreamer, Possibility Coach, Lifelong Communicator & Blissful Wordsmith...just one inspired creative soul on a journey to Cre8Topia. Unconventional and delightfully curious, she is passionate about helping others embrace the artist within and create a life around their passion. She believes that every dream is possible and possible is everywhere!

Indian Feast: A Day at the Culinary Institute of America's San Antonio campus

2011-10-01T20:15:00.000-07:00

This was my second "cooking enthusiast" experience at the CIA San Antonio. This was a hands-on, all-day class experience. We began in the classroom. Chef took us through a bit of the history of the food regions and we went over the recipes and divided into teams. Four teams cooked an incredible amount of food! I won't show every single photo, but here are a few. I'm planning to cook a few of these dishes soon and I'll do step-outs when I prepare them at home.

Chef Hennert

students watch as chef demonstrates how to make paneer (cheese)

...and how to cut apart a chicken (it is easier when you have a wicked-sharp filet knife)

naan

"yellow rice"

the dishes were plated and everyone got to sample the dishes

I think chef was pleased!

One Skillet Fajitas

2011-09-30T19:10:00.000-07:00

We love to eat fajitas. They are easy to make, tasty, and you can add whatever you want to them!
Tonight I decided to try cooking everything in one skillet on a portable gas burner fueled with butane. This one-burner set-up is actually intended for use as a steamer for dyed fabric, but that is another story.
I took my supplies outside and set the burner on our wrought iron patio table.

Using a large, cast-iron skillet I preheated it on the burner before adding 2 Tablespoons of grapeseed oil to the skillet.
First, I sauteed some squash blossoms. Why squash blossoms? Because I had some!

Next up were several pre-roasted Hatch chilies. I simply sauteed them long enough to heat through.

These were removed to a serving dish and put into a warm oven until serving.
Next, I put a piece of marinated skirt steak into the hot pan, allowing it to cook until the meat was caramelized so it would release from the skillet, then turned and cooked the other side. Because the skirt steak was so thick on one end I placed it in a 450 degree oven for about 5 minutes to finish it before slicing into thin strips.

The other accompaniments to the meal were some arugula, shredded cheese, sliced avocados, and salsa. Frozen corn tortillas were quick heated in the skillet to warm them through.
Delicious, and super-simple! Try it!

PS-fajitas can be made with steak, chicken, fish, and an assortment of sauteed veggies. If serving a large group, simple place all the ingredients on the counter or table, buffet-style, and allow people to "build" whatever type fajita they prefer. I normally include sauteed onions but I was so spontaneous I didn't take the time to cut one up!

Cuban Dinner

2011-09-26T08:00:00.000-07:00

Once again, I can say that artists make GREAT cooks! Our good friend, Judy Coates Perez, has kindly offered to share this wonderful meal with you. Please stop by her blog to see her equally wonderful art! Thank you, Judy, for allowing us to share this wonderful meal with our readers!

Cuban Dinner

Last night I prepared one of my favorite meals with friends; Cuban black beans, rice, roast pork and pickled red onions for garnish. My friend Alexa came over and made mojitos and brought a cabbage slaw with avocado and jalepeño and a mango sorbet for dessert. Everything was delicious, so I thought I would share a few recipes with you. My daughter Indigo took the photos.

Cuban Black Beans

1 pound black beans, washed

1/4 cup olive oil

1 large onion, chopped

1 medium green bell pepper, chopped

6 cloves garlic, peeled and minced

5 cups water

1 (6 ounce) can tomato paste

1 (4 ounce) jar diced pimentos, drained

1 tablespoon vinegar

2 teaspoons salt

1 teaspoon white sugar

1 teaspoon black pepper

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Or do a quick soak method bring beans and water to a boil for 2 minutes, turn off heat, cover and sit for 1 hour.

2. Heat oil in a dutch oven over medium heat, and saute onion, green bell pepper, and garlic until tender.

3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

The easiest way to tell if beans are done is lift a spoonful out of the pot and blow on them, if the skin splits and peel away from the beans they’re done.

Cuban Pork Roast

2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon dried oregano
1/3 cup orange juice
1/3 cup dry sherry
3 tablespoons lemon juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
4 pounds pork shoulder

I had a 7 1/2 pound bone in shoulder so I doubled the marinade.

Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.

Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in a food processor. Add orange juice, lime juice, lemon juice, sherry, and olive oil.

With a sharp knife cut slits in the roast to help marinade penetrate the meat. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.

Preheat the oven to 325 degrees F (165 degrees C).

Transfer pork to a roasting pan, and place in the oven. Baste pork with marinade every hour until meat is fork tender, about 4+ hours. I had a 7 1/2 pound shoulder and cooked it for just over 5 hours. It's possible you may need to loosely tent the roast with foil if the top starts to get too brown.

Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Park Avenue Restaurant in Stanton, California

2011-09-24T09:39:00.000-07:00

These beautiful gardens are located at Park Ave restaurant in Stanton, California. Herbs, veggies, flowers...amazing!

The restaurant has a fabulous menu, and I would highly recommend that you make reservations if you live in Orange County, California. They begin the dinner experience with h their special "Swiss Chard" which is amazing!

Imagine yourself drinking a glass of wine and soaking in all of this beauty around you

Fresh flowers are on every table

il Garage (Italian restaurant) which is a short walk across the lawn, between the two restaurants - opens up onto this lovely view of this garden.

The have intriguing old tools in the garden

I would recommend the mascarpone cheese cake for dessert

Tortellini with pumpkin, arugula, and celery "foam"

2011-09-10T10:58:00.000-07:00

I must admit, I'm unsure how I feel about all this "foam" business in the culinary world. It seems pretentious to me. Then, I get to sample something really amazing.
Today I had a small lunch at our hotel in Amsterdam before taking a tram to the Van Gogh museum.
I'm tagging along with my husband, who is here on business.
This small dish was exquisite. There were 4 tortellinis. It was the perfect amount of food.

First, a small round of rustic whole grain bread.

And, that wonderful European butter. Yum.

A lovely dish. A few shavings of romano cheese over the top.

The seasonings were delicate and did not overpower the pumpkin or the celery foam.

The pasta was thin and tender. Oh my.

This foam doesn't look like much, but it really made the dish special.

Refreshing Citrus Water

2011-09-05T15:49:00.000-07:00

I often make this for family gatherings, and it is always a hit with everyone! 3 lemons, 3 limes, 3 oranges - sliced thin and thrown into a container with a spigot. Add ice and water to fill.

Ice added. For an extra bonus, you can add sparkling water too!

It looks beautiful on the counter, and I add water and ice to it throughout the party. At the end of the party, you can fill it up with more water, stir and then put the water into a separate container to have the next day.

Culture Kitchen

2011-09-03T14:24:00.000-07:00

I just read about this organization on Pinterest. I encourage you to drop by their website and check them out. For those of you in the SF Bay area, this could be a very cool discovery. The following are a couple of YouTube videos that you might enjoy, and also, be sure to check out their blog!
Culture Kitchen - YouTube'
http://youtu.be/TvhOWfIoutU

Dining Out in Ashland, Oregon

2011-08-28T21:49:00.000-07:00

coquina - a new restaurant in the Railroad District. Simple and clean decor inside. A very pleasant atmosphere awaited us for dinner. They also have outside dining. Nice wine list also.

This is their "special" beet salad - great flavors all on one plate. Had a nice glass of red wine and split an order of gnocchi with my daughter.

Dining Out in Ashland, Oregon

2011-08-23T21:44:00.000-07:00

The Morning Glory in Ashland, Oregon is one of our favorite restaurants to have either breakfast or lunch

Sourdough pancakes with lemon butter. Oh so light and yummy! Had a cup of coffee and I was good to go!

Pork Hash - Husband Approved

2011-08-14T07:20:00.000-07:00

Pork Hash, made with a leftover Pork Roast. Easy to make and yummy to eat. Husband Approved.

Chop a Sweet Onion and saute on medium with about a couple of tablespoons of Olive Oil, till the edges are a caramel color.

This asparagus was really thin, so I used 2 bunches, cut into 1" pieces; microwave in a glass bowl for 2 minutes, set aside.

Leftover Pork Roast

Cut into cubes and sprinkle with Kosher Sea Salt and Pepper

The onions should be looking like this by now. For caramelized onions - add 1 Tab butter, and sprinkle a teaspoon of sugar over the top, being careful to mix it in well.

Set aside a portion of the onions, and add the pork

Add the asparagus, remaining onions and continue cooking till the meat is hot.

For a simple sauce/gravy - combine 2 Tab flour with a cup of water, and a couple of shakes from the pepper mill - cover top and shake well. You can even add some Chicken broth to the mix. Pour slowly over mixture and stir. Savory and yummy. I served it with Uncle Ben's Chicken rice and pears.

What's for Dinner?

2011-08-10T05:35:00.000-07:00

I often post what I am having for dinner on Facebook, and then ask everyone else what they are having. So here are some of those conversations. And they might give you some ideas of what you might cook for dinner.

Marinated lamb roast, asparagus, Trader Joes instant mashed potatoes.

BLT

Grilled pork chops with orange rosemary glaze, rice pilaf, green salad and Rosato wine from Mosbey's winery

Hummas and goat cheese salad

Thick pork chops, corn on the cob, and asparagus

Chicken-bacon-artichoke pizza from Papa Murphy's and a glass of chardonnay

Ribs, corn on the cob, blackberries, blueberries and peaches from Costco

Roast chicken with crunch baked potatoes, carrots, pumpkin and greens

Pork chop, green beans, corn on the cob, vanilla sugarless ice cream with Asian cinnamon on top!

Loveless Cafe in Nashville, Tennessee

2011-07-02T20:32:00.000-07:00

My family and I visited Nashville, Tennessee recently for a family wedding. One of our favorite stops for breakfast is the Loveless Cafe. Just the biscuits alone are worth the trip.

Scrambled eggs, pork with BBQ sauce and grits. The flavors together were wonderful. And darn fine coffee. The grits were just right, and you could see the grains and seeds in them. Most people like these with butter, but I like my bowl with Splenda. Oh so yummy delicious.

Someone at our table had Belgium waffles and they were light and fluffy

This is the menu choice that I was personally torn between "Sweet Potato Pancakes" and I got a couple of bites. They were ever so wonderful, light, fluffy and flavorful.

Here is one left over box to go - the most yummy biscuits that you will ever eat. And let's not forget the jam!

Ceviche

2011-06-23T17:01:00.000-07:00

Ceviche is a wonderful way to enjoy fresh fish, and it is very simple to make. Depending on your personal taste, ceviche can be made with a wide variety of seafood.
I prepared a batch using fresh Red Snapper from the gulf.

Ingredients:
1.5 pounds fresh snapper, cut into 1/2 inch cubes
approximately 1 cup of freshly squeezed lemon juice
approximately 1 cup of freshly squeezed lime juice (I used Key Limes)
1 avocado
4 tablespoons fresh cilantro (or parsley) chopped
1 tablespoon fresh oregano, chopped
1-2 tomatoes, seeded and chopped
1 small can sliced black olives (optional)
1-2 tablespoons hot sauce (to taste)
salt and pepper
1 medium red onion, chopped

This dish must be prepared in 2 steps. Plan for the first step to be hours before serving!
First, slice and cube the fresh fish, place in a bowl.
Cut lemons and limes in half, then squeeze the juice until you have enough to cover the fish. The acid in the citrus "cooks" the fish. You must allow at least 4-6 hours for this process, and be sure to stir the mixture occasionally so all the fish is exposed to the juice. I prepared this mixture the day before I planned to serve the ceviche.

Prior to adding the remaining ingredients, drain the juice from the fish.
Add onion, chopped herbs, tomato, olives, avocado seasonings, hot sauce, and mix well. Taste and adjust seasonings to personal preference.
I covered and placed the ceviche in the refrigerator for a couple of hours to allow the ingredients a chance to meld together.
Serve with chips, crackers, or romaine lettuce leaves. Refreshing and delicious! Try it!
(This mixture would be amazing as a fish taco!)

Simple and delicious: beautiful fresh peaches and a fresh tomato salad

2011-06-21T08:00:00.000-07:00

It is so easy to eat beautiful, delicious food in the summer!

Here is a slightly different way to make a summer salad that tastes fresh and delicious:
Ingredients:
2 ripe tomatoes, sliced
mixed greens
basil leaves, preferably sliced into thin ribbons
fresh vinaigrette (grapeseed oil, splash of balsamic vinegar, salt and pepper) well shaken

Slice tomatoes. In a salad bowl, toss greens with vinaigrette. Place greens on a serving plate.
Slice the basil into thin strips. Place tomato slices over greens. Salt and pepper tomatoes, then sprinkle the basil over the top. Serve.

Beautiful ripe peaches

These are halved and a blackberry is nestled in the core of each one.

Presentation can add a special touch to the simplest of food.

Take advantage of the fresh bounty of summer!

Eating well does NOT have to be complicated.

Alissa's Sugar-Free Peanut Butter and Banana Cookies

2011-06-18T08:00:00.001-07:00

Sugar free PB & Banana cookies

by Alissa Rowinsky Wright on Sunday, June 12, 2011 at 7:28pm

Ingredients
1/2 cup peanut butter (at room temperature)
1/4 cup margarine, softened
1/3 cup mashed ripe banana
1 egg
1/2 tsp vanilla
2 Tbs milk (if using protein powder)
1 cup all-purpose flour
1/2 cup Splenda Granular
1/2 tsp baking soda
1/2 tsp salt
1 scoop of vanilla protein powder (OPTIONAL)

Additional Splenda for rolling dough balls.

1. Cream peanut butter, margarine, mashed banana, egg, vanilla and milk (if using) until light and fluffy.

2. Mix remaining ingredients separately.

3. Blend the mixture of dry ingredients into peanut butter mixture until smooth.

4. Form into 1 inch balls.

5. Put some Splenda on a plate and roll dough balls in the Splenda.

6. Place Splenda-covered dough balls on baking sheets.

7. Flatten with fork to desired thickness.

8. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.

Squash Blossoms stuffed with cheese and basil

2011-06-16T08:00:00.000-07:00

The first time I had squash blossoms was in Rome. This is a very popular Italian delicacy.
I have never cooked them until now. I can report that it is not difficult at all.

Ingredients:
squash blossoms (between 8 and 2 dozen)
shredded cheese (I used a white cheddar) approximately 1 cup for a dozen squash blossoms.
fresh basil leaves, cut into thin ribbons (6-8 leaves per cup of cheese)
corn meal (1 cup) (add salt and pepper to taste. Mix together well.
salt and pepper
1-2 eggs, beaten
cooking oil

Gently open the squash blossom part way to add the cheese mixture. Shred cheese and slice basil leaves, mix together. Place cornmeal in a shallow bowl and beaten eggs in another, preferably near stove.
Gently insert between 2 tsp and 1 tablespoon of cheese mixture into each blossom, and twist the petals gently closed afterward.
In a wok or saute pan, add oil to cover bottom of pan about 1/2 inch. Heat to medium-high temperature.
When oil is hot, quickly roll each squash in egg mixture, then corn meal, and place in the hot oil. These delicate blossoms will cook quickly. You will need to turn them when they begin to brown. Once they are gently browned and look crispy, remove and drain. Serve immediately.

partially opening the flower

adding cheese/basil mixture to the squash blossom

twisting the top to contain the cheese during cooking

roll the blossom in egg

then roll it in the cornmeal mixture

place in hot oil

turn to brown both sides

Yum!

This is a great way to use some of your squash. These make a very nice side dish or appetizer.

I believe the prep work up to the point of coating them in egg could be done hours in advance.

Enjoy! Let me know if you try them.

*I think these could be made with flour instead of cornmeal. I prefer to minimize my use of wheat flour as much as possible when I cook.

Quail with Cherries and Brandy

2011-06-14T08:00:00.000-07:00

This is a recipe adapted from the following:

Sauteed Quail in Door Country Cherry Sauce

Recipe Courtesy Inn at Kristofer’s, Sister Bay, WI

Show: The Best OfEpisode: Holiday Recipes

Recipe categories: Fruit, Cherry, Game, Quail,
more

Recipe
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Total Time:: 35 min
Prep: 10 min
Cook: 25 min

Yield:: 4 servings

Level:: --

Ingredients

3 tablespoons butter
4 semi-boneless quail, approximately 4 ounces each
3 tablespoons brandy
1 tablespoon balsamic vinegar
1 tsp kosher salt

1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)*
1 cup cherry juice*
1 tablespoon sugar*
1 teaspoon fresh thyme
1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)

Directions

Preheat oven to 350 degrees F.

Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan.Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

*I substituted Wholesome Organic Zero for sugar. I used fresh cherries, and omitted the need for cherry juice since I was using juicy fresh fruit. I limited the amount of cornstarch to about 1/4 tsp to minimize the starch in the dish. I think a combination of fresh and dried cherries would be interesting, too.

I added the balsamic vinegar to the cherries in juice.

I would quarter the cherries next time I make this, and I slightly crushed them

so they would release their juice

partially de-boned quail

pat them dry with a paper towel prior to sauteeing

melt butter in pan

Add the quail. Sautee for 3-4 minutes, then turn and repeat

add the brandy to the pan

light it!

remove quail from saute pan and place in the oven (preheated to 350 degrees) for 8 minutes to finish

add cherries, juice, and balsamic to saute pan

add salt and cornstarch slurry and mix on medium heat setting.

Add thyme

remove quail from oven and place in pan with cherry sauce

serve quail with a generous portion of sauce.

Enjoy!

Pimm's Jelly Shots

2011-06-10T08:00:00.000-07:00

My friend, Alisa, shared this link. I think she did it because I was the one who introduced her to Pimm's. I haven't tried these, yet, but I'm betting they are refreshing and a fun item for guests.

This recipe is on the Serious Eats website.

Drink The Book: Pimm's No. 1 Cup Jelly Shots

Posted by Caroline Russock, 4 Comments

June 6, 2011 at 4:00 PM

Favorite this! (1)

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Tags: Drink the Book, Jelly Shot Test Kitchen, jelly shots, Michelle Palm, Pimm's

[Photographs: Amy Webster & Michelle Palm]

As you may have noticed, we have a thing for Pimm's. We've long been fans of the Pimm's Cup, a citrusy sweet, lightly bitter refresher traditionally garnished with cucumber and sometimes strawberries and orange, and lately, we just can't resist a Pimm's concoction, whether it's mixed with whiskey or muddled with mint and Hendrick's gin. But a jello shot Pimm's Cup had never occurred to us until we saw these Pimm's No. 1 Cup Jelly Shots from Jelly Shot Test Kitchen.

In order to incorporate all of the flavors of the Pimm's Cup into the shots without veering into chunky Jell-O salad territory, cucumber, strawberries, orange and mint are muddled together with the Pimm's to make the base. A tart lemon syrup and ginger ale are mixed in along with the gelatin to mimic that sparkly tartness of the classic cocktail.

Once jelled you can get fancy with all sorts of elegant garnishes like slivers of strawberries and individual mint leaves or serve them on top of little discs of cucumber for easy popping.

As always with our Drink the Book feature, we have five (5) copies of Jelly Shot Test Kitchen to give away this month.

Special equipment: 1-pound loaf pan (approximately 8” x 4”), large cocktail shaker and cocktail muddler

INGREDIENTS

serves 12 to 18 jelly shots, active time 30 minutes, total time 3 hours

4 strawberries
1 orange slice (about 1 inch), coarsely chopped
2 large sprigs fresh mint
1 (1-inch) piece cucumber, coarsely chopped
3/4 cup Pimm’s No. 1 Cup
6 ice cubes
2/3 cup ginger ale
2/3 cup lemon syrup (recipe follows)
2 envelopes Knox gelatin
Slivers of cucumber, strawberry, orange, and mint for garnish if desired
Lemon Syrup:
1 ½ cups water
1 cup granulated sugar
4 medium lemons, each cut into 8 wedges

PROCEDURES

1
Make the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.
Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!
2
Muddle fruit together the strawberries, orange, mint, and chopped cucumber in a large cocktail shaker. Add Pimm’s and the ice cubes and shake vigorously. Strain liquid through fine mesh strainer and set aside (you should have approximately 2/3 cup of liquid).
3
Combine ginger ale and lemon syrup in saucepan in a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and add the reserved Pimm’s liquid, stirring well to blend. Pour into pan and chill until fully set, several hours or overnight.
4
To serve, cut into rectangles. To garnish, peel “ribbons” from cucumber using a vegetable peeler. The ribbons should be about 6 inches long for easy handling. Group the slivered fruit and mint as desired, and tie each bundle with a cucumber ribbon. Trim the ribbon ends to desired length. Place a fruit bundle on each jelly shot.

Caramelized onion & apple sandwich with pineapple cashew couscous

2011-06-06T12:29:00.000-07:00

Our friend, mixed media artist Sue Bleiweiss, who is the facilitator of the Sketchbook Challenge project, has a little secret: she is also a trained chef! Once I found this out I asked her to (please!) submit a favorite dish. She graciously agreed to do just that. I hope you will try this yummy-looking entree, and let us know how you liked it!

Thank you, Sue, for the beautiful food.

Caramelized onion & apple sandwich with pineapple cashew couscous

This caramelized onion and apple sandwich is one of my favorite lunchtime meals. The crunchy apples paired with the sweet and savory onions along combine with the tangy creaminess of the goat cheese to make a deliciously satisfying sandwich.

Ingredients

1 onion (Vidalia if available)

1 tbls Olive oil

1tsp brown sugar (optional)

1 apple

Spreadable goat cheese

1 tbls walnuts chopped

Lettuce

2 slices of bread

Caramelize the onions: Cut the onion in half and then slice it very thin.

Heat a skillet, add the olive oil and then toss in the onions. Sprinkle them with a bit of kosher salt (if you have it) give them a toss and then turn the heat down to a low to medium flame.

When you are caramelizing onions the most important thing is not to try to rush the process! Low and Slow is the secret to bringing out their sweetness and getting them that rich golden brown color. Give them a toss in the pan every so often so that they cook evenly. Depending on how thinly you have sliced them the caramelizing process can take anywhere from 20 to 30 minutes.

Once the onions have cooked down I like to toss in a teaspoon of brown sugar. This adds color and just a touch bit more sweetness. Stir in the brown sugar and then set the onions aside while you prepare the rest of the sandwich.

Peel and slice the apple

Spread a little goat cheese on each slice of the bread and then sprinkle with the chopped walnuts.

Add a bit of lettuce and then slices of peeled sliced apple.

Add the caramelized onions.

Top with the other slice of bread.

If you’re not a fan of apples then try this sandwich with sliced pear instead.

Pineapple Cashew Couscous

1 box Near East Couscous Parmesan (or your favorite couscous)

2 cups steamed broccoli (asparagus works nicely here too)

1 or 2 scallions chopped (white and light green parts only)

1/4 cup chopped cashews

Pineapple - 1/2 cup fresh cut chunks if it’s available, if not then a small can of drained canned pineapple chunks will do.

Prepare the Couscous according to the directions on the box. When it’s done stir in the brocolli, cashews, and pineapple. Toss to combine, add salt to taste and serve.

Easy Summer Steak Salad

2011-06-03T19:36:00.000-07:00

We always seem to prepare one-too-many steaks when grilling outdoors. This is fine with me, because I like using the leftovers in new dishes.

The weather here in San Antonio has been very hot. Sometimes I don't want to eat a hot meal in the summer, and tonight was one of those times. Enter the leftover steak.

Unfortunately, I failed to take step-out photos, but this is so easy you won't need them.

Ingredients:

a variety of washed, dried, cut lettuce

one yellow zuchini (or other vegetable of choice) halved lengthwise and sliced crosswise

one red onion, sliced

olive oil

one avocado, cubed

leftover steak, cut into 1/4 inch slices (cut against the grain of the meat), then cut into rectangular pieces

(think fork-friendly size!)

dressing of choice

Prepare lettuce and place in salad bowl to dress, but wait until just before serving to dress the greens.

Slice avocado in half with skin intact. Using knife, create slices lengthwise in the flesh of the avocado, then crosswise. Pop the pieces out into a prep bowl. Easy!

Heat a wok or saute pan with 2 Tablespoons olive oil until medium-hot.

Drop onions into hot oil and sautee until nicely carmelized. Remove from pan into a prep bowl with a slotted spoon.

Add zuchini and saute until edges are beginning to brown. Again, remove from the pan with a slotted spoon.

Turn your sliced steak into pan. You may wish to add a small amount of seasoning or dry rub onto the meat. I threw a teaspoon of a steak rub I had on hand. Quickly toss the meat in the pan enough to heat through but not cook. Remove pan from heat until ready to serve.

Dress the salad, then plate it.

Layer the ingredients over the salad: squash, onions, avocado, then steak. Serve!

It was delicious and simple. Just my kind of summer meal.

*Note: this idea works with any leftover protein: salmon, shrimp, pork, or chicken. It is a nice change from a traditional chef salad! Try it and let me know what you think.

Going to the Produce Market

2011-06-01T07:37:00.000-07:00

We've been going to Orange Home Grown produce market every weekend in Orange, California. These mushroom, which I can't remember the name - you cut off the crown on the bottom and saute them with onions and garlic - oh so delicious. And Shitake mushrooms below, another favorite of mine.

The fruits and veggies are amazing.

The most flavor able and sweet strawberries!

Asparagus

The largest beets that I have ever seen.

Carrots