A couple of weeks had passed since my last small lunch gathering, so it was time to invite two more friends over for a Sunday afternoon lunch. One of the ladies invited had other plans, but Pemmie and I took advantage of our time alone to catch up, something we haven’t had a chance to do for several months.
I’ve tried to make each luncheon a little unique with a slight adjustment to the table setting and menu. For this lunch I used the succulent adorned tiger pumpkins I made to create the fall table decor and I found some interesting purple hydrangeas that had been sprayed black for Halloween weekend that I mixed with some chartreuse chrysanthemums, peach alstroemeria and magnolia leaves for my crock vase.
My delicious French pear liqueur had it’s final after lunch sipping today and my friend had a contact in France to get a fresh bottle sent for future gatherings.
To create mini cheese boards I used small wooden plates to arrange a couple of slices of brie, manchego and blue cheese with grapes and berries over a small magnolia leaf. Some grocers or delis have a container in their cheese section filled with small pieces of cheese for sale that is just enough for 2 servings so that you don’t have to purchase a larger than needed block of cheese.
I love the sweet richness of pears, so once again I used them for my dessert. Years ago on an episode of Barefoot Contessa, Ina Garten did a “Barefoot in Paris” season. I’ve made clafoutis a few times with dark cherries, but this version with pears shared by Chef Daniel Rose has become my all time favorite. The only difference in his version and mine, it that I add about a teaspoon of Chinese Five Spice to a half cup of powdered sugar to sprinkle on top for a little added spice. https://www.foodnetwork.com/recipes/clafoutis-aux-poires-3240468
Lunch included a re-appearance of my cafe’ purchased Autumn crunch salad with apple cider vinaigrette .
The cooler temps put me in the mood for homemade chili, but I didn’t want to serve chili for this ladies lunch. I found a soup recipe that included all of the flavors of chili and a smokey crunch created from chopped salted smoked almonds.
Note: I used French green lentils instead of red (because it’s what I had in the pantry. I used chicken stock, added red chili flakes and the zest of a lime. When warmed and ready to serve, added diced avocado to the center of the bowl. Serve the soup with a quarter of a lime to be squeezed over the bowl and stirred in when ready to eat. Pemmie commented that the lime brought a fresh pop to the warm spices.
While this is the third lunch, I still have a few more friends to invite over for their afternoon lunch. When time permits I hope to carefully plan a couple of Christmas themed luncheons for the remaining ladies. Stay tuned….
A few months ago I shared my German Chocolate inspired cookie made with a box of cake mix. I’ve continued to experiment with making quick boxed cake mix cookies. Here’s a carrot cake and a tart, but sweet lemon pistachio cookie.
Carrot Cake Cookie
1 box of carrot cake mix
2 eggs scrambled before adding
1/3 cup of canola or vegetable oil
1/2 cup pecans (toasted) shop 1/2 and keep the best whole pieces to top off the cookie
1/4 cup toasted coconut (place in skillet on low heat and watch closely tossing until golden – it can burn quickly)
1 container cream cheese frosting
Preheat oven 350 degrees F.
Place pecans on sheet pan and place in the oven for 10 minutes to toast. Remove and allow to cook for 5 to 10 minutes. Select about 20 or so whole pecans and set aside. Chop the rest.
In a medium bowl place 2 eggs and scramble well, add cake mix and oil and mix with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.
Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with cream cheese frosting and toasted coconut. Place one whole toasted pecan in the center.
1 box of lemon cake mix
2 eggs scrambled before adding
1/3 cup of canola or vegetable oil
1/2 cup of candied lemon peel (chopped)
1/4 cup chopped pistachios
1 container lemon frosting
In a medium bowl place 2 eggs and scramble well, add cake mix, add the chopped candied lemon peel and oil mixing with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.
Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with lemon frosting and chopped pistachios.
So if you need a quick something sweet at the end of a meal, picnic or just for a snack, find a flavor that works for you or try them all!
Several years ago a friend brought me a jar of this homemade granola. She and her husband had recently discovered this granola in Aspen and apparently was given the recipe. So they made some at home and gifted me a large jar of the finished product as well as the recipe. This is the best granola I’ve ever had, and I’ve lost count of how many batches of it I have made and also gifted.
It’s great as a crunchy snack, but I also enjoy a sprinkle of it on my morning yogurt bowl to give it a little crunch. It’s also very good on ice cream or frozen yogurt. I’ve even sprinkled a small portion on grilled peaches.
TRIPLE CREEK RANCH GRANOLA
Preheat oven 350 degrees F.
2 large sheet pans (sprayed with cooking spray)
4 quart sized jars
1 -21 oz container of Old Fashioned Oats (plus one cup optional)
2 cups sliced almonds
2 cups walnuts or hazelnuts (coarsely chopped)
2 cups pecans (coarsely chopped)
2 cups shredded sweetened coconut
3/4 cup light brown sugar
2 teaspoons cinnamon
2 cups maple syrup
1 cup canola oil *** careful here only 1 cup all others were 2
2 cups of dried cranberries (or raisins, chopped dates, your own dried fruit choice)
1) In a very large bowl combine oats, all nuts, coconut, brown sugar and cinnamon.
2) In a large measuring cup or bowl combine syrup and oil.
3) Pour syrup over the dry ingredients and mix thoroughly with a wood spoon or rubber spatula until the dry ingredients are evenly coated with the syrup – oil mixture.
4) Using a 1/2 cup measuring cup place four scoops of the mixture on to the prepared baking sheet. Spread the mixture into an even thin layer. (Place two sheets into the oven at a time. ) Put stove timer on for 7 minutes. Pull baking sheets out one at a time and stir granola around that will still be wet. Put the timer on again for another 7 minutes. Check again. When most of the moisture is gone remove the trays from the oven. (Watch closely because it can go from under done to overdone in seconds. Every oven is different.) It will continue to dry and crisp as it cools. Put 1/2 cup of dried fruit on top of the hot granola and toss with wooded spoon or spatula. Scrape the sheet with a metal spoon or spatula in one direction and then the other. This clears the sheet from sticking while also helping the granola to help the dried fruit plump up.
5) When the granola has cooled down to slightly warm, I used a canning funnel to scoop the granola into quart sized Mason Jars.
6) Re-spray your baking sheets. Mix the remaining ingredients together thoroughly. The liquid tends to settle in the bottom. If it looks really wet, try adding another cup of oats. Again scoop out four 1/2 cups of the mixture on two the trays and spread out thinly. (Follow the instructions in Step 4 on timing.)
One of my friends asked if there was a way to reduce the sugar without changing the texture. Previously I had not diverted from the original recipe that I was given. So to accept her challenge I did a small test with the remaining ingredients I had and below is a lower sugar version.
This version fills a quart sized canning jar:
Preheat over 350 degrees. Spray a large sheet pan with cooking spray.
½ cup chopped walnuts
½ cup chopped pecans
½ cup sliced almonds
½ cup sweetened shredded coconut
1 tsp. cinnamon
1 cup of rolled oats
¼ cup light brown sugar
½ cup maple syrup
¼ cup canola oil
Omit dried fruit or you can add ½ cup of 50% lower sugar dried cranberries or chopped dates that have healthy natural sugar. Dried apricots have the lowest amount of sugar.
Mix dry with wet ingredients until the dry is well coated, if too dry a little more canola oil. Spread thinly on the prepared sheet pan. Spray the top of the granola (I used butter flavored spray). Place timer on 7 minutes, using a spatula stir and slightly flip the mixture around, but recreating a thin layer. Return to the over with timer on 7 minutes. Remove from the oven stir and scrape back and forth. Add dried fruit and stir /toss again. Allow to cool -then store in tightly closed jars such as canning jars.
Recently, I purchased an Apple Watch, and a few times throughout the day, a gentle “ding” invites me to b r e a t h e. The new decade of 2020 started with the usual fireworks and resolutions, and then like a tornado swiftly upended our lives with a life threatening virus, quarantines, home schooling, working remotely from home and running out of simple things like toilet paper! So many unexpected challenges have formed new routines in our lives; created a mixture of emotions and concerns; and forced us to find new creative ways to stay home, but still experience some of the pleasures of life that had to be put on hold. Pausing to b r e a t h e throughout the day, could not have come at a better time.
Staying close to home has become a necessary norm, and finding ways to make life at home more comforting and fulfilling has resulted in planting gardens, renovating homes or “nesting” with a renewed interest in making our home life more cozy and comforting. Since traveling is not currently an option, memories of past soothing travel experiences come to mind, like waking up to a specially prepared breakfast at a lovely B & B in the Napa Valley. While I can’t remember the entire menu, I do remember being served my very first red wine poached pear that was an unexpected beautiful change for a mid-morning breakfast.
So how about creating a B & B style breakfast for you and your family that makes the weekend feel a little more special?
Long before there was the Food Network and Pinterest, I would tear recipe pages from magazines and organize them into categories (a hard copy version of Pinterest) into a three ring binder. Later when I had a special occasion to cook for, I would reference my binder of ideas and make notes in the margins of adjustments I made. If the recipe was good, I’d keep it. If not is was pulled out and thrown away. Interestingly enough most of these recipes can be found on the internet now and I can also “pin” them.
1/4 to 1/2 cup sugar (varies on sweetness of berries and your preference)
zest half of a lemon
juice of half of a lemon
Place all of the items above in a medium saucepan over medium heat bringing contents to a gentle boil. After about 5 minutes carefully taste for desired sweetness. I usually start with 1/4 cup of sugar depending on the sweetness of the blueberries and add a little more if needed. Lower the heat to a gentle simmer, cover and let simmer, stirring occasionally for 15 to 20 minutes. The berries will soften and deflate but still have their shape with a syrupy sauce. Remove from the heat and transfer to a bowl, set aside to cool.
On to the pancakes. Obviously there are different stone fruits you could consider for these pancakes. I’ve always made them with peaches, white peaches to be specific are my favorite. A tip is to make sure the fruit isn’t too ripe or it will fall apart while cooking. These pancakes create a nice thick batter that isn’t runny and they form up very nicely every time.
The recipe shown here is directly from the link provided on Martha’s website with notesin bold of my personal adjustments.
1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract (I used vanilla paste that is filled with vanilla bean seeds)
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons safflower oil ( I used canola oil)
2 nectarines, peeled and thinly sliced (about 2 cups) ( I used two white🍑peaches and I didn’t peel them. I just sliced a small thin layer from the bottom and then cut 1/4 in. rings around the pit until getting to the top of the peach)
I also added the zest of 1/2 of a lemon to the batter
I served my peach buttermilk pancakes with the blueberry syrup and fresh blueberries, garnished is a sprig of mint and crispy prosciutto.
Step 1 Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.
At this point I let the batter rest in the bowl and preheated the oven to 400 degrees p fahrenheit. Line a sheet pan with parchment paper place the thinly sliced prosciutto, pancetta or applewood bacon on top. (Bacon may take longer to crisp.) Place in the oven for 20 minutes until crispy, about the time it takes to cook the pancakes.
Step 2 Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.
MY method: I tried pouring the pancake batter into the skillet and then putting the peach ring on top and it didn’t make as pretty of a pancake. So I put the peach ring into the butter and oil pan and poured the pancake batter over it.
Measuring Tip: I’m not sure who to give credit to for this, but I would not be surprised if it was Martha Stewart. I was a faithful student who watched every show that aired originally once a week on PBS and then later The Martha Stewart Show until most recently her “Martha Knows Best” garden show on HGTV. If there’s anything you want to cook, plant, build or craft you can always count that Martha’s version will not fail you.
Recently I found myself teaching my 4 year old grandson how to measure dry ingredients when baking some chocolate chip cookies. So here’s the tip…. baking is very precise and you have to fill your measuring cup (in this case with flour) not by scooping, but by using a scoop or spoon to gently fill the measuring cup. Over fill the cup (over your flour container) and use a chop stick to level it off. Keep the chop stick in your flour container for future use.
The batter is so great that even though the cakes linked together, I was able to easily separate them and still achieve crispy golden brown edges.
Traveling introduces us to new and unusual experiences and foods. If you’d like to try something different to drink with this B & B breakfast, you could prepare my favorite, a chai tea latte. However, I found this box of concentrate to make a London Fog Latte at (Walmart) that I saw as an opportunity to serve something different. A London Fog is Earl Gray tea and a touch of lavender, served with warm milk.
Fill a mug a little less than half way with the tea concentrate. In a large heat proof measuring cup (or separate mug) fill half way with milk of your choice. Put both mugs in the microwave for 1 1/2 minutes. I have a battery operated aerator that when held along the top of the heated milk will create a lovely frothy foam. Pour the heated milk and froth into the cup of headed tea concentrate. (If you don’t have an aerator or don’t like the milk frothed, but pour the two together. I have culinary lavender, so I sprinkled a tiny amount on top.
While you may not be able to get away, you can treat yourself and those you love to a colorful B & B style breakfast that celebrates summer’s seasonal fruits and berries to make any weekend extraordinary rather than ordinary. Introduce some unusual and different food experiences at home just as you would during your travels to make staying home feel a little more adventurous.
My good neighbor (and friend) presented me with a small bowl of five greenish Roma tomatoes from her garden before heading out of town for a short get away. I placed the tomatoes in a small pottery bowl on a shelf where the morning sun gently ripened the skin from a green to a rich red. It took just over a week, so I had plenty of time to think about what I would transform them into. Hw to make a meal simply of tomatoes? Soup!
Roasting tomatoes creates a texture somewhere between that of a fresh tomato and a sun-dried tomato, and concentrates as well as sweetens the flavor. I decided to roast the garden tomatoes along with some grape tomatoes that were starting to wrinkle, along with sliced onions and garlic to create the base of my soup that can be served in a few different ways.
ROASTED SPICY GARDEN🍅TOMATO AND SHRIMP SOUP
Yields 4 to 6 servings
Olive Oil (approx 3 tablespoons)
5 Roma or vine ripened tomatoes (halved)
1 pint grape or cherry tomatoes
1 medium yellow or white onion sliced
1 head of garlic sliced in half (through center cloves)
1- 2 small (about 3 in.) red Fresno or Serrano pepper
1/2 to 3/4 cup vegetable or chicken stock
Fresh Basil (chiffonade: stack and roll leaves like a cigar and make thin slices)
1/4 to 1/2 cup heavy cream (optional)
Red chili oil (optional)
kosher salt & fresh ground pepper
8 oz. medium peeled and deveined shrimp (optional)
a splash of white balsamic vinegar (optional – white will not change the beautiful color of the tomato and brings down the acidity of the tomatoes.)
Pre-heat oven 400 degrees F.
Place halved Roma or vine ripened tomatoes, grape or cherry tomatoes, sliced onion, and garlic on a sheet pan and evenly drizzle each area of the tray with approximately 2 to 3 tablespoons (total) with olive oil. Sprinkle from high above with about 1 teaspoon salt (helps salt evenly distribute) and freshly ground pepper. Roast in the oven for 25 to 35 minutes.
Place the roasted vegetables in a blender or food processor. Add 1/2 to 3/4 cup of vegetable or chicken stock and puree (amount depends on your desired thickness). Slice one red chili pepper and remove seeds. Tomatoes are very delicate, so I personally did want to blow away their sweet flavor with too much heat, but when it comes to spicy it’s a personal preference. My advice is to add a little at a time and test the flavor until it reaches your desired spiciness. Add chilis to the puree and blend until smooth. Add salt and pepper to taste and a splash of white balsamic vinegar.
Heres where to options begin. The puree at this stage can be served in few ways.
Option 1: 🍅 Serve at room temperature or transfer to a medium sauce pan to warm on a medium low heat; garnish with fresh sweet or spicy basil and a small drizzle of red chili oil. ( I use an eye dropper to disburse small droplets over the surface)
Option 2: 🍅 Warm soup (from above). Add a 1/4 to 1/2 cup of heavy cream. Stir to blend evenly. Garnish with chiffonade basil.
Option 3: 🍅 Follow option 2, and then add peeled and deveined medium shrimp and poach at a gentle simmer until shrimp curl (cooked). Add 1/4 cup basil and stir. To serve garnish with fresh basil, red chili oil droplets and (optional) a couple of slices of fresh red chili (to your heat preference).
Leftover soup can be refrigerated and rewarmed up to a few days. Perfect for a light but filling lunch, especially on a rainy day! I hope you give it a try and enjoy!
A couple of weeks into this year’s quarantine, due to the limitations of restaurant and fast food options – I decided to play private chef to my brother for a while and make him a few home cooked or hand prepared items each week. Fortunately the simplest to prepare, turned out to be one of his favorites. So much so, that when he plated the items, he snapped the photo above to send me a quick thank you. In honor of his birthday (this week) I thought I would share one of his favorite easy dinners.
Caramelized Baby Bella Mushrooms, with nutty short grain brown rice.
HOW TO COOK MUSHROOMS: Being a cooking show junkie for several decades now, one of my chef mentors gave advice on the proper way to cook mushrooms that I’ve never forgotten. All you have to do is try this method once, and you’ll never forget because they taste so good! See below: makes approximately 2 servings
Lundberg short grain brown rice 1/2 cup
Chicken stock (or add a tablespoon of chicken broth seasoning base or bouillon to water) 1 cup
1 pint of baby bella mushrooms (wiped clean with a paper towel and then thinly sliced)
2 tablespoons of butter
1 1/2 tablespoons of olive oil
salt and pepper and (red chili flakes optional)
2 sprigs fresh thyme
1/4 cup of chopped chives or scallions ( just the green part)
optional in the photo I had some left over oven roasted grape tomatoes I added for color
Place rice and stock (or water with bouillon) in a rice cooker or pot and cook according to instructions. Brown rice takes longer to cook than white so this may take about 45 minutes or longer so this will have to be made ahead of time. When finished move to a medium sized bowl. (This Lundberg rice has a delicate nuttiness and firm chew like no other brown rice I’ve found, that gives this dish it’s special flavor.)
(A technique I learned years ago from one of my many cooking show mentors on cooking mushrooms.) In a medium skillet heat olive oil and butter, add sliced mushrooms. Try to separate and flatten each on one side against the pan surface. Do not stir! Allow the mushrooms to caramelize on one side. It takes about 5-7 minutes. Turn the skillet around every few minutes for even caramelization of all of the mushrooms. Turn over one of the mushrooms to check, if there is a golden brown color, it’s time to flip them. Allow the mushrooms to slide down to the end of the skillet away from you and then toss to flip. You have to do this with confidence, but if it doesn’t work out, just use a fork to flip over each mushroom to the other side and allow the opposite side to achieve the same golden brown color. If the pan seems to be too dry you can add a little more olive oil and butter. (The butter will burn if not paired with olive oil. )
Sprinkle with salt and pepper (and red chili flakes if desired) from high above the skillet for even distribution. (No stirring) and added chopped fresh thyme. Cook for about 2 minutes and then remove from the heat. Pour over the prepared brown rice. Add chopped chives or scallion greens and gently toss.
Oven Roasted Red Snapper in Foil
In the mid 1980’s I used to subscribe to a magazine long since gone called Cuisine. I can still remember the images of a boneless chicken breast nested between two sheets of foil topped with thinly peeling strips of carrots and herbs that I prepared for one of my first dinner parties. Years later I use the same simple technique to gently cook fish.
This version can be used per serving or one large piece of fish could be shared by two. If you do not live in an area with fresh fish, you might be surprised to find out that this fish was purchased at Walmart. I’ve been happily surprised to learn they have expanded their fresh fish options to include snapper. (I also cook fish this way to make fish tacos.)
1 5 to 6 ounce piece of red snapper (or other flaky fish)
2 pieces of aluminum foil sheets
salt and pepper
1 lemon (zest and then slice into disks)
fresh celery leaves
1 carrot (strips made with peeler)
sliced red bell pepper (optional – as seen in the full plate photo)
Pre-heat oven 375 degrees F. Spray one side of the two sheets of aluminum foil with cooking spray and lay the fish – skin side down on to the sprayed foil sheet and move to a baking sheet pan. Drizzle the top of the fish will a little olive oil, sprinkle with salt and pepper, and the zest of the lemon. Slice the lemon in half and make 2 to four round lemon disks to lay on top of the fish (save the other half of the lemon and set aside). Top with celery leaves and strips of carrot. Place second foil sheet on top of the fish. Fold the edges of the two sheets together forming a tight seal all the way around. Place baking sheet in the oven for 20 minutes.
Allow the packet to rest when removing from the oven for about 5 minutes. Carefully open to allow the hot steam to release from the packet by either cutting open with the slice of a knife or unwrapping. Slide onto a plate allowing all of the juices to remain with the fish to serve. Squeeze the juice from the remaining half lemon over the fish just before serving.
Finally, I simply placed a package of fresh sugar snaps peas in the microwave (time according to the package) and that was his green vegetable side. I did give him this meal for his birthday this week – so Happy Birthday Brother!
The final days of May, healthy plump stalks of corn fill the bins at the grocery stores priced as little as four for a $1.00. Fresh corn is sweet with a delicate crispy crunch and there are a number of ways to create a summer salad, soup, main dish or side that can be served at an elegant lunch or afternoon barbecue.
Corn recipes usually combine simple ingredients allowing the corn’s sweet tender crunch to be the star. Grilling corn enriches its flavor and sweetness in the same way that oven roasting other vegetables such as butternut squash, asparagus, tomatoes and broccoli elevates theirs.
Grilling corn outside results in a delicious char that can be slathered with a lime zest mayo, sprinkled with chili spices, grated parmesan cheese and chopped cilantro for a delicious cob of Mexican Street Corn at a barbecue.
An example of a delicious corn side made with simple ingredients is grilled corn grits. My first experience with grilled corn grits was at Zea’s Rotisserie. Regardless of what protein anyone at our table ordered, the preferred side every time was their delicious Corn 🌽Grits. How simple?
2 cups of heavy cream
2 cups of water
1 cup of yellow corn grits
1 stick of butter (sliced into tablespoons)
1 teaspoon of salt
1 large corn on the cob
1 1/2 tablespoons of olive oil
Place cream and water in a medium sauce pan and bring to a boil. Add yellow grits, salt and pieces of butter. Simmer until thickened, stirring occasionally to avoid sticking to the bottom of the pot. Once thickened turn off the heat. Grits will continue to thicken as it sets.
Cut both ends of the husked corn cob off. Place in the microwave for 2 minutes Allow to cool for a few minutes. It will be very hot, carefully remove the husks and silk. Brush the corn with olive oil and either place on a grill and lightly char or if you do not have a grill, use a non-stick skillet on your stove with medium-high heat. Drizzle skillet with olive oil and place the corn in the pan as one side browns, turn the cob until all sides have the desired light browning each side. Remove the pan from heat and allow corn to cool enough to handle. Cut the kernels from the cob and stir into the cooked grits. (While there are all kinds of techniques for cutting corn from the cob, I find that the least messiest method is to lay the cob its side and slice a row with a sharp knife. Turn to the now flat side and cut another side and continue to rotate until all sides have been removed.
Corn🌽Chowder (with Shrimp)
Corn chowder, with or without shrimp is quick and easy. The recipe card below provides a list of ingredients. The fresno chili is optional and for a little heat you can use red chili flakes as an alternative. An alternative for coconut milk it evaporated milk.
Seafood stock can be purchased in the grocery store or it can be made with the shells peeled from the fresh shrimp. Wash the peels in a strainer, fill a soup pot or dutch oven with a quart of water, an onion quartered, 2 stalks of celery, a large carrot cut in half, 1/4 tsp. of peppercorns, 1 tsp. of kosher salt and the shells. Bring to a boil and then simmer for one hour. Carefully strain out the shells and vegetables into a heat proof pitcher (for easy pouring) or large heat proof bowl. Discard the shell and vegetables. If the is cloudy you can strain again through cheese cloth.
CORN🌽CHOWDER RECIPE BELOW
1 medium onion diced
2 stalks of celery diced
1/2 fresno chili (seeds removed) minced (or red bell pepper)
1 tablespoon each olive oil and butter
5 stalks of corn (for a larger batch – I’ve made the chowder with as little as 2 stalks) cut the ends off and microwave 2 to 4 minutes. Allow to cool and remove husk & silks.
1 lb. of peeled and medium deveined shrimp (retain shells for stock)
1 large potato or two medium, peeled and cut into 1/2 inch cubes.
1 qt. box of seafood stock (or make stock from recipe above)
1 teaspoon fresh thyme
1/2 cup coconut milk or evaporated milk
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Chili oil ( or 1/4 tsp. red chili flakes)
In a medium sized soup pot, drizzle olive oil and 1 tbsp. of butter over medium heat, add onion, celery, chili and or bell pepper, and corn kernels. Saute’ until onions are translucent and veggies slightly tender. Add potato fresh thyme, and stock. Bring to a boil and then simmer until the potatoes are cooked (about 20 minutes), but not mushy. Add milk, cream, salt, pepper and shrimp. Simmer until the shrimp are coral in color, season with additional salt and pepper if necessary to taste. When serving drizzle with a small amount of chili oil (optional).
Corn 🌽season varies per region. Here in Louisiana our season is May to July. So grab some corn from the produce section or farmer’s market and experiment with this delicious sweet and crispy vegetable before it ends!
For the past couple of months I’ve been preparing meals for my brother who was home alone during the quarantine. The thought of him eating sandwiches everyday during such an emotional and stressful time, bothered me. So I started cooking a few meals that included some of his favorite comfort foods and a little something sweet to help him get through the week.
Inspired by a Texas Sheet Cake cookie recipe I found, that was made with a box cake mix, I dug through the pantry and decided to let the idea inspire me to create something with the ingredients I had. I don’t usually have boxed cake mix in my pantry, but I found a box of German chocolate cake mix tucked away in the back. I’d never made cookies with boxed cake mix before, but I followed the additions of egg and oil per the Texas Sheet Cake cookie recipe and then with that as my base I used the ingredients usually found in a German Chocolate cake to create this decadent cookie.
Preheat oven 350 degrees F
1 box of German Chocolate Cake Mix
1/3 cup vegetable or canola oil
8 oz. bitter sweet chocolate chips
1 cup pecans
1 cup shredded coconut
Two baking sheet pans line with parchment or silicone sheets.
Place the pecans in a single layer on a separate baking sheet and place into the pre-heated oven for 10 minutes to until toasted and fragrant. Set the pan aside when finished and allow to cool before finely chopping.
While the pecans are toasting in the oven, place the shredded coconut into a stainless steal skillet over low-medium heat. Watch the coconut very closely as it toasts. It will take a few minutes to begin to brown, but will suddenly burn if not watched closely. Gently toss or stir around during the toasting process. When the coconut is a light brown remove from the heat and set the pan aside to cool.
In a medium to large bowl whisk the two eggs until blended. Add the oil and whisk until well combined. Pour the cake mix through a sieve and sift all of the lumps from the mix over the egg and oil mixture. Use a spatula to mix everything together until all of the dry and wet ingredients are combined. The mixture will be very thick (like cookie batter). Using a 1 1/2 inch scoop, form balls of dough and place on the lined cookie sheets.
I used desiccated coconut that is unsweetened and has a straw-like consistency. (But you can use any shredded coconut). In order to create smaller pieces I rolled pinches of the coconut between my fingers to crumble. I then rolled the cookie dough balls into the toasted coconut and returned them to the baking sheet. When both trays of cookie dough balls are prepared, bake for 25 to 30 minutes.
While the cookies are baking, place the bittersweet chocolate chips into a microwave safe bowl and heat for 30 seconds, two times. Stir with a rubber spatula. Let the chocolate sit for a few minutes and then continue stirring until all of the chips have melted and smooth.
Remove the cookies from the oven when baking is completed and place on a wire rack to cool for 15 to 20 minutes. When completely cooled, spread the melted chocolate on the bottom of the cookie and sprinkle with chopped pecans. When all of the cookie bottoms have been covered with chocolate and pecans – drizzle some of the remaining chocolate over the top side of each cookie using the corner of the rubber spatula. Allow the chocolate to set over night.
I slipped four of the cookies into a clear cellophane bag and tied it with twine and presented the package to my hair stylist the following morning. Later in the day she sent me a message saying she brought the cookies home and “Kevin is loving the cookies! He said they will never see tomorrow!” They are rich and crunchy from the toasted pecans and coconut and not overly sweet. Give them a try and let me know what you think!
Whether you have a special occasion to celebrate, want to make a special dinner, planning a romantic date night or just treating yourself to a special evening alone, there’s no reason you can’t make simple ingredients into something beautiful and delicious.
You’ve probably seen it before, but it’s easy to forget that you can present simple ingredients in a fun and impressive way. The only special equipment or tool you’ll need is a ring mold with a circumference of 3 to 4 inches, depending on how large or small you want to make your individual servings, with a 2 inch side edge.
If you don’t have metal ring molds, you can make ring molds, with a piece of cardboard – cut 3 1/2 to 4 1/2 inches long and 2 inches wide. The 1/2 inch portion is to overlap and tape into a ring. Cover the cardboard ring with foil or plastic wrap. (Make a ring for each serving.)
Place each ring on a plate or wide open bowl the size of a luncheon (salad plate -see first image below.) Fill each ring mold beginning with the heaviest or most dense of items you have to form a strong foundation. Carefully select and build each layer inside the ring until you reach the top. Use the back of a spoon and press down gently on the top layer to push the layers closer together. Cover the filled ring mold with plastic wrap and leave in the refrigerator until ready to serve (at least 30 minutes).
Serve with a filet of fish, steak or chicken and you have a restaurant style dinner.
When ready to serve the salad, gently remove the ring mold and while being careful not to add too much liquid (the wetter the ingredients the harder it is to hold the ingredients into a stack), top with grated boiled egg, micro greens or fresh chopped herbs and drizzle with extra virgin olive oil and white balsamic vinegar or a little lime or lemon juice.
To an umami flavor, I roasted grape (or cherry) tomatoes with a little olive oil in the oven at 400 degrees F for approximately 20 to 25 minutes. Cool and then place into a small food processor or blender to puree with a little olive oil until smooth enough to pass through a squeeze bottle or pastry (zip) bag and drizzle to garnish the plate. I also used watercress leaves, but any small leafy greens or spring mix will work and an edible flower (optional).
The ingredients for the stack can be a multitude of variations. The shrimp salad could be replaced with blue crab in a delicate vinaigrette. A sushi version, with sticky sushi rice, snow crab salad, avocado, edamame and any of your other favorite sushi ingredients might be. It could be a combination of BBQ like ingredients, like potato salad, coleslaw, etc. Chicken salad, topped with other veggie stack options. Cobb salad ingredients stacked. The only so called “rule” is to place the heavier layer on the bottom and consider color and delicacy as the layers are stacked. No special cooking skills required! Have fun and impress someone or yourself tonight with your own stacked salad!
*****BONUS IDEA – CLAFOUTIS FOR DESSERT*****
Clafoutis is an easy light dessert that you don’t see on menus. It’s a combination similar to a dutch baby pancake (light) and custard with fruit. My clafoutis was made using the recipe from the link below, and in lieu of pears I had fresh raspberries and added orange zest and a teaspoon of orange liqueur . It’s important to not add too much fruit. Traditionally it is made with black cherries that you can find in season during the summer months and you can add a little kirsch (cherry liqueur) if you have some. The full recipe can be prepared and placed in the baking dish and set aside. Preheat the oven and set the baking time – place the pan in the oven to bake while you eat dinner. It’ll will be freshly baked and ready to serve right on time. Sprinkle with powdered sugar and serve! https://nationalpost.com/life/food/cook-this-daniel-roses-pear-clafouti-from-ina-gartens-cook-like-a-pro
Per Google definition: Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
With limited space in restaurants these days, why not create your own cafe’ style dinner at come. All you need now is a little candlelight and some relaxing music.
It’s that time of year when neighborhood gardens that were planted a couple of months ago, have begun to bear fruit. One day this week when I opened my mail box, I found two medium zucchini and two medium yellow summer squash left by one of my neighbors. If you’ve ever grown summer squash, you know it’s harvest is abundant and it can be hard to find new ways to cook it.
My first idea was to create some thin roasted chips for a healthy snack. So I pulled out my mandolin and started slicing. I searched around on Pinterest for different methods of making chips and hoped to achieve a delicate thin crispy chip, with a slight crunch similar to a thin potato chip.
Summer squash contains a lot of moisture that must come out in order to get a crispy texture. As instructed (in the link below) the slices of squash were laid between two layers of paper towel and pressed until most of the moisture came out. (My tip: make several single layers of sliced squash between paper towels and let them sit overnight up to 24 hours). The recipe in the link below involved olive oil, salt and a lot of time in the oven. The end result was delicious, with that potato chip slight oiliness, but its 90 degrees in the South right now and the heat of a gas oven going for hours isn’t a highly desirable method. So after leaving the remaining slices between the layers of paper towel for 24 hours, I gently pulled them up (they stick to the paper towel) and returned them loosely to their original spot. I then put one layer (with paper towel on top and as well) in the microwave and used 30 second intervals (about 6 or 7 times – combined total of 3 to 4 minutes) checking after the first 4 intervals. The chips were not only crisp but retained more of their color along the edges.
Within hours or the following day, they may be a little soggy again – you can stack the chips loosely on the baking sheet and return them to the oven to crisp up at the same temperature, checking over time, or the back to the microwave.
After about 4 rounds of chip making I still had a bowl of uncooked thinly sliced squash and was ready to find something else to do with it. Once again, I searched through Pinterest for recipes using summer squash and noticed several pizza recipes. I had invited some gal pals to meet at a local park for a little picnic and decided to make mini picnic pizzas inspired by the recipe at this link. https://thismessisours.com/summer-squash-and-ricotta-galette/
Using one tube of thin refrigerated pizza crust, stretch the dough over a piece of clear plastic wrap or waxed paper to prevent sticking to the counter. The dough is rectangle shaped, so I decided that rather than one large pizza, I wanted to make individual pizzas. The dough could be cut into four rectangles, but I wanted round pizzas. Using a saucer and a pizza cutter (or knife)- cut three free formed circles about 1/2 inch away from the edge of the plate. The dough can be further stretched once cut if necessary. As you can see above, the circles are far from perfect.
Following the recipe from the link above, I combined the ricotta, parmesan, shredded mozzarella, fresh thyme, rosemary and peppers. I did not add any salt and found the cheeses had sufficient salt without adding any more. After tasting the baked pizza, I think the addition of fresh lemon zest to the cheese mixture would have brightened the flavors a little more. Using a small offset spatula, spread a couple of tablespoons of the cheese and herb mixture in the center of the dough leaving the edges clear.
Roll up the edges of the dough, top the center cheese spread with a handful of the thinly sliced squash, and a drizzle of the garlic infused olive oil from the recipe. Brush the edges of the dough with the olive oil and sprinkle grated parmesan over the crust edges and squash. Sprinkle with some of the thyme leaves.
The recipe’s recommended bake time is 35 to 45 minutes. The smaller pizzas baked a little faster. If making the smaller version like I did, I would recommend setting the first bake for 25 minutes (result shown below). Remove the pizza from the oven and sprinkle with pine nuts. I also added a small amount of shaved parmesan. Return to the oven and bake another 10 minutes.
For picnic packaging, loosely wrap each hot pizza in aluminum foil. Place a large cloth napkin or tea towel beneath the stacked foil wrapped pizza’s and tie the opposite corners together. This holds in the heat for quite a while for transport. I used a mini sealed box with a spray of water to transport the violas that were used to garnish the pizza at the picnic.
After two months of staying home due to COVID-19, I met with a couple of my gal pals for a “social distancing” picnic at a quiet park. We each took a corner of the picnic tablecloth, nibbled on our food and enjoyed a couple of hours of company and conversation.
As the summer heat draws nearer, pack a picnic basket, find a shady tree and enjoy the company of friends for an afternoon and pray you’ll never take for granted the simple pleasure of sharing time with the people in your life. Bring along a picnic pizza and crispy chips!