My Life As A Reluctant Housewife

RECIPE: Yellow Heirloom Tomato Sauce

2007-11-20T00:58:00.000-08:00

RECIPE: Chedder and Carrot Cheese Log Ball

2007-11-19T01:20:00.000-08:00

Carrot and Cheddar Cheese Roll

1 package Cream Cheese
1 cup carrots, finely shredded
1/4 cup parsley, finely chopped
1/2 cup cheddar, finely shredded
Salt
Pepper

Bring the cream cheese up to room temperature. Combine all the ingredients into a mixing bowl. Stir them all together either with a large spoon or with a hand mixer. Form into a ball. Place on a sheet of saran wrap and roll into a log. Let sit in the refrigerator about 30 minutes so it becomes firmish and serve.

RECIPE: Quiche

2007-01-10T01:27:00.000-08:00

RECIPE: Lavendar Chocolate Souffles

2007-01-10T01:17:00.000-08:00

ENTERTAINING: The Grinch!

2007-01-03T12:42:00.000-08:00

So, I sewed up this Grinch Costume! Well sort of. I bought the slippers, gloves and mask. The mask is really scary but it was scarier at first. It had yellow teeth and yellow eyes which made it too demonic. So, I found some paint at about 2 in the morning before the party and painted them white. A bit better. Not much but worth the effort. I sewed the green furry pants and the green furry neck cover. I had a red fleece hoodie but I cut the hood off and cut off thte hand pouch. Then I sewed on all those medium sized pom-poms. It came out perfectly. My twin club's Holiday Family party was a Grinch theme. Merry Grinchmas! Thank God one of the moms volunteered to wear this very hot costume.

PHOTOGRAPHS: Twas the Night Before Christmas

2007-01-03T12:40:00.000-08:00

PHOTOGRAPHS: Red Peppers

2007-01-03T01:02:00.000-08:00

QUICK COOK RECIPE: Meatloaf with Taco Seasoning

2006-12-31T01:07:00.000-08:00

QUICK COOK RECIPE: Vegetable Cheese Enchiladas

2006-12-30T01:12:00.000-08:00

RECIPE: How To Make Pesto Sauce

2006-12-24T23:13:00.000-08:00

QUICK COOK RECIPE: Pudding Pops

2006-12-24T23:10:00.000-08:00

ON FOOD: How to Peel a Tomato

2006-12-22T00:56:00.000-08:00

RECIPE: Foie Gras Bouchees

2006-12-21T05:06:00.000-08:00

Foie Gras in Puff Pastry Bouches
Makes 18

2 9” x 12” sheet puff pastry
1 egg, lightly beaten
1 anjou pear
1 cup framboise liqueur
½ block rougie foie gras

Pour the framboise into a high walled saucepan. Bring to a boil. Be careful and stand back, the liqueur might ignite it the walls of the saucepan aren’t high enough. But, if it does, just let the alcohol burn off. Lower heat to a simmer and reduce to 1/4 cup.

To make the bouches, place puff pastry on cutting board. With 1 ½” biscuit cutter, cut 18 rounds and place on a baking sheet. Cut another 18 rounds then with a ¾” biscuit cutter or apple corer cut the center out of the rounds to make rings. Place the rings on top of the rounds and press together. Brush the pastry with egg wash. Prick the center, not the rings, with a fork all over it. Place the baking sheet in refrigerator. Preheat oven to 400 F. Once it reaches temperature, place the baking sheet in oven for 10 minutes. Take out of the oven. Reduce temperature to 350 F. Pierce the center again with a fork and push the center down. Place back in the oven for 5 minutes.

Meanwhile, peel and core the pear. Slice into 1/8-1/4” pieces. Cut rounds with the small biscuit cutter or the apple corer. Take the baking sheet out of the oven and push the pear rounds into the center of the puff pastry bouches. Place back in the oven for 5 minutes. Meanwhile, slice the foie gras into thin slices and cut into rounds with the small biscuit cutter or the apple corer. Take the bouchees out of the oven and place the foie gras rounds on top of the pear. Place on serving platter. Drizzle with framboise syrup. Serve.

RECIPE: Pate with Fig Puree

2006-12-20T03:05:00.000-08:00

Pate with Fig Puree
Makes 36

36 Mini toasts
1 block Rougie Foie Gras
3 tablespoons Fig Puree

Place the mini toasts on serving platter. Slice the foie gras thinly, about 1/8” thick, into squares that will fit onto the mini toasts. Place squares of foie gras onto the mini toasts. Drizzle 1/4 teaspoon of fig puree on top of each foie gras mini toast. Serve.

RECIPE: Roast Pears

2006-12-20T01:20:00.000-08:00

Roast Pears

RECIPE: Roast Goose with Pears

2006-12-20T01:13:00.000-08:00

Alsatian Goose with Pears
Serves 6

1 12-pound goose
Salt
Pepper
2 teaspoons ground ginger
2 garlic cloves, thinly sliced
1 orange, sliced
1 stalk celery, chopped
1 carrot, chopped
1 small onion, chopped
8 Pears, peeled, each cut into quarters
1/4 cup fresh lemon juice
6 tablespoons sugar
1 1/2 cup William Pear Liqueur
2 cups chicken stock
1 tablespoon flour

Preheat to 325°F. Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, pierce the skin of the goose all over. Place the fork almost parallel to the skin so the skin, not the meat is pricked. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Make a few slits in the skin place garlic slices into slits. Place the carrots, onion, and celery into the body cavity. Truss the bird. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird.

Roast goose 1 1/2 hours, basting occasionally with drippings and remove some of the excess fat that has dripped down; reserve 6 tablespoons fat. When the wings begin to brown, cover with tinfoil. Turn goose over, breast side down. Cover the wings with tinfoil. The roasting pan will have accumulated lots of fat; spoon the fat into a metal bowl and reserve. Roast another 1 1/2 hours until a thermometer inserted into thickest part of thigh registers 175°F. Let rest, covered, for 10 minutes. The temperature will increase to 180°F.

Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss. Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible. Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened. Serve goose with caramelized pears.

RECIPE: Christmas Ham

2006-12-19T01:19:00.000-08:00

Glazed Ham Recipe

EVENT: Round Up - Fall Salads - Recipes

2006-12-18T19:34:00.000-08:00

I am so very sorry that this round up was so late. Life got seriously in the way! My husband is feeling much better and is doing really well so far. I had two holiday parties to organize and they went off without a hitch. Then I myself collapsed with a cold for a few days. Now I am back to blogging a bit and thought I best get this round up, well, rounded up.

Thank you to everyone who participated in this little event. There all look delicious and I want to try them all!

Blog: A French Foodie in the City
Recipe: Warm Rattes Salad

Aurore, brings us a potato salad with a simple vinaigrette. I had never heard of the Ratte Potato from France. To me it looks like a fingerling potato and from her description it sounds like one too. But you know that there are loads of little differences in all things on this bountiful earth.

Blog: Kitchen Inferno
Recipe: Autumn Salad of Mesclun with St Andre and Hot Walnut Dressing

Mickey has made a salad that I could eat all the time. You just have to mention St. Andre cheese and I drool. I like to eat it with pears after supper. But now I am going to have it for supper.

Blog: Eat Drink Talk
Recipe: Salad of Red Grapes, Feta, Rosemary and Pumpkin Seeds
Jennifer does not have an actual blog but she runs a cooking school in England. She has made this delicious sounding salad. She says that "the combination of the sweet grapes, the salty feta
and the rosemary might seem unusual but it really should be tried. It's especially delicious if the pumpkin seeds are still warm when you assemble the salads."

Blog: Cooking in Westchester the flavorful, spicy way
Recipe: Persimmon, Apple Salad with a Ginger Lemon Vinaigrette

Rinku has made a salad with Persimmon, a quintessential fall fruit. I bet the ginger lemon vinaigrette rounds out the smooth musky flavor of the fruit.

Blog: Chronicles in Culinary Curiosity
Recipe: 1,000 Calorie Salad

Dolores who mentions the salad making pitfalls on Top Chef makes what she calls her 1,000 calorie salad. I had to laugh because I love this kind of salad. Toasted nuts err, I mean candied nuts and all the fixings!

Blog: Savoury Snack
Recipe: Pink Fingertip Salad

Amanda made a scrumptious Beet & Feta Tabbouleh salad. A classic combination of flavors. The sweet beets and the sharp Feta are a perfect match.

Blog: Küchenlatein
Recipe: Pear Coleslaw Salad

Ulrike made a delicious coleslaw in which she added pears. This is a very inventive addition which I will have to try as soon as I can.

Blog: Jumbo Empanadas
Recipe: Roast Beet Salad

Brilynn joins us in the love of beets during the fall. I like the idea of adding fennel seeds to salad. That would add a nice twist.

Blog: Up the Creek without a PatL
Recipe: Wilted Spinach with Warm Bacon Dressing

Pat makes a salad that I would call comfort food. When it is a really cold fall day and you are thinking it could be winter but the calender says it is still fall, then this is the salad for you.

Blog: Gluten-Free By The Bay
Recipe: Roasted Butternut Squash, Marconna Almond and Pomegranate Salad

By The Bay roasts up some squash for this salad and sprinkles pomegranate all over. Marconna Almonds are sometiems hard to find but they are worth it.

Blog: Married ...with dinner
Recipe: Pear and Arugula Salad

Anita made one hearty salad but did not care for it which is surprising coming becuase it sounded delcious. But she made a new salad and came up with something she really liked, I think adding the guanciale is what did it.

PHOTOGRAPHS: Roasted Yellow Peppers

2006-12-17T01:21:00.000-08:00

RECIPE: Meringue Cups with Fruit and Nutella

2006-12-15T13:27:00.000-08:00

Meringue Cups with Fruit and Nutella
Serves 10

10 Meringue Cups
10 tablespoons Nutella
20 tablespoons Whipped Cream
20 tablespoons Berries

I know it is a bit weird to have everything in tablespoons like that but it helps know how much to put on each meringue cup. It is one of the easiest recipes ever! And it is totally delicious.

You can either make the meringue cups yourself or buy them at a nice grocery store. Spoon in 1 tablespoon of Nutella into each cup. Spoon some whipped cream on top. Then spoon 2 tablespoons of beries on top.

QUICK COOK: Pesto Mac n Cheese

2006-12-15T13:15:00.000-08:00

1 Box Annies Organic Mac n Cheese with White Cheese
2 tablespoons pesto sauce

Cook the macaroni according to the package directions. Make sure that you don't use the box with the orange cheese. I really don't think it would taste as good. Stir in the pesto sauce and voila! You are done. Toss in some chopped tomatoes for extra yummy healthiness.

RECIPE: Roasted Tomato Yogurt Cheese Dip/Spread

2006-12-14T23:45:00.000-08:00

Roasted Tomato Yogurt Cheese Dip/Spread

1 cup Roasted Tomatoes in Oil
1 recipe of Yogurt Cheese
salt and pepper

Take out the roasted tomatoes out of the oil. Discard the oil. Finely mince the tomatoes. You can do this in a blender if you prefer. Add salt and pepper and mix to combine. In a medium bowl, combine the cheese and the tomatoes. This is delicious with raw vegetables/crudite or with crackers.

RECIPE: Lamb Stew

2006-12-14T23:26:00.000-08:00

Lamb Stew
Serves: 8

Blog Food Events
Reluctant Housewife Recipes

Tecnhorati Tags: Baking, Recipe, Recipes, Food

RECIPE: Roast Butternut Squash

2006-12-10T01:19:00.000-08:00

RECIPE: Applesauce

2006-12-10T01:18:00.000-08:00

PHOTOGRAPHS: A Flower

2006-12-10T00:22:00.000-08:00

RECIPE: Grilled Asparagus

2006-12-09T23:35:00.000-08:00

RECIPE: Hummus

2006-12-09T23:29:00.001-08:00

QUICK COOK RECIPE: Chicken Breasts with Herbs and Panko Crust

2006-12-09T01:18:00.000-08:00

RECIPE: Lamb Stuffed with Hazelnuts and Mint

2006-12-04T01:14:00.000-08:00

ON FOOD: How to Roast a Red Pepper

2006-12-04T00:59:00.000-08:00

EVENT: Fall Salads Update

2006-12-03T12:35:00.000-08:00

Hello Everyone,

The Fall Salads Round up will be a bit delayed. My husband suddenly had to be rushed to the hospital last week. We just found out that he has diabetes. So I have not been able to keep up with the blog at all as you can see. I also have been taking care of my two sick children, bronchitis and ear infection. And then of course, I got a fever and a bad cold and a sinus infection so I am trying to crawl out from under it all.

I am very excited to go through all the recipes and do the round up but it will take a couple of days. Thank you for your patience and understanding.

xo Gabriella

EVENT: Fall Salads At Reluctant Housewife

2006-11-26T04:09:00.000-08:00

The chill is in the air. Well maybe not in Southern California on most days. But I do remember the bliss of putting on a warm, thick sweater a pair of jeans and going for a nice walk in the country or down the streets of New York City to meet up with some friends for brunch on the weekend.

I know that many of us had fun with the Summer Salads at Reluctant Housewife - and the three large recaps: Round Up1 Round Up 2 Round Up 3 a few months back and wanted to bring us all together to share some of our favorite Fall Salads.

If you would like to participate in this event please email me at: msgabriellatrue @ aol dot com by Sunday, December 3 with the following information and I will post a round-up a few days later. Within your blog, please be sure to include a link to My Life As A Reluctant Housewife and this Fall Salads Event within your entry.

The name of your recipe
- The permalink URL of your ice cream entry
- Your name
- Your blog’s name
- Your blog’s front page URL

. Thanks!

RECIPE: Pomegranate Syrup

2006-11-23T23:12:00.000-08:00

RECIPE: Caramelized Sweet Onions

2006-11-22T21:42:00.000-08:00

Caramelized Sweet Onions
Makes 1 1/2 cups

4 tablespoons unsalted butter
6 onions, ¼ inch rounds
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter over medium heat. Cut onions into thin slices and place in pan. Cook for about 20 minutes until liquid is evaporated, stir occasionally. Reduce heat to low and cook for 1½ hours until golden brown. Season with salt and pepper. The onions can be made three days ahead.

RECIPE: Corn and Roasted Red Pepper Soup

2006-11-21T23:32:00.000-08:00

ON FOOD: Thanksgiving Menu

2006-11-21T18:31:00.000-08:00

Brine Roasted Turkey with Herb Butter
Candied Sweet Potatoes with Bourbon
Creamy Lima Beans
Maple Cranberry Sauce
Garlic Mashed Potatoes
Puree of Sweet Potatoes
Perfect Pumpkin Pie
Parsley and Sage Stuffing
Turkey Gravy
Toasted Pecan Pie
Sour Cream Apple Pie
Perfect Pumpkin Pie

PHOTOGRAPHS: Three Thanksgiving Pies

2006-11-21T12:41:00.000-08:00

Toasted Pecan Pie
Sour Cream Apple Pie
Perfect Pumpkin Pie

RECIPE: Candied Sweet Potatoes with Bourbon

2006-11-21T11:03:00.000-08:00

Candied Sweet Potatoes
Serves 8

3 lb large sweet potatoes, peeled
2/3 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 teaspoon salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground ginger
1/4 to 1/3 cup bourbon
2 cups marshmallows

Preheat oven to 375°F. Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, cinnamon, nutmeg, ginger, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Bake at 350°F for 20 minutes or until marshmallows are lightly browned.

• May be made without the marshmallows 1 day ahead and chilled, covered. Reheated and then add marshmallows and baked

RECIPE: Brine Roasted Turkey and Herb Butter

2006-11-21T11:01:00.000-08:00

Brine Roasted Turkey

1-12 pound turkey
Brine:
1 gallon cider plus 2 cups
1 tablespoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 cup whole allspice
6 bay leaves
1 cup sugar
1 1/2 cup kosher salt
Herb Butter:
8 tablespoons butter, softened
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1/4 cup chopped parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
Basting Broth:
3 cups chicken stock
1 celery stalk, chopped
1/2 onion, chopped
6 fresh sage leaves
Glaze:
2 cups cider
1 stick unsalted butter
Stuffing:
Celery
Onion
Carrots
Apples

Brine: Bring 1 quart of cider and brining herbs to a boil. Add salt and sugar and stir until dissolved. Turn off heat and add and the rest of the cider, reserving 2 cups and 1 gallon of water. Chill until cold. Place turkey in brining bag in refrigerator.

Herb Butter: In a food processor, blend all the ingredients.

Glaze: Boil cider in saucepan until reduced to ¼ cup, about 15 minutes. Whisk in butter and cool completely.

Basting Broth: Bring to a boil and simmer a bit until slightly reduced and vegetables are soft.

Cooking the Turkey: Preheat the oven to 425° F. Remove turkey from the brine, rinse, dry with paper towels. Separate skin from breast pipe in the Herb Butter. Rub the remaining butter all over the outside of the bird. Fill cavity with chopped vegetable/fruit stuffing. Truss the bird. Place bird on a rack in the roasting pan. Pour broth into the pan. Roast for 20 minutes. Lower the temperature to 375° F and cook about 12 minutes per pound. (144 mins/2:10 min)If the turkey is browning too fast, place tin foil over the bird. Baste the bird every 30 minutes and brush with the glaze. Continue to roast until thermometer inserted into innermost part of thigh registers 175°F and the juices run clear. Take the bird out of oven, cover with foil and let rest for 20 minutes.

RECIPE: Sour Cream Apple Pie

2006-11-21T05:43:00.000-08:00

Sour Cream Apple Pie

2 large eggs
1 1/2 cups sour cream
1 1/2 teaspoons vanilla
1 1/3 cups sugar
3 tablespoons plus 1/3 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 lb Granny Smith apples
1 teaspoon cinnamon
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (1/8 inch thick), then fit into a 9-inch metal pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Chill shell 30 minutes.
While shell chills, put oven rack in middle position and preheat oven to 400°F.
Whisk together eggs, sour cream, vanilla, 1 cup sugar, 3 tablespoons flour, nutmeg, ginger and salt in a bowl until smooth. Peel and core apples, then cut into wedges slightly less than 1/4 inch thick. Arrange apples in pie shell, then pour sour cream mixture evenly over them, coating all apples.
Bake pie 15 minutes, then reduce oven temperature to 350°F and bake until filling is puffed and golden and apples are tender, 45 to 50 minutes.
While pie bakes, stir together remaining 1/3 cup sugar, remaining 1/3 cup flour, cinnamon, and a pinch of salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Remove pie from oven and increase oven temperature to 400°F. Crumble topping evenly over top and bake until sugar is melted, about 10 minutes. Cool pie on a rack at least 45 minutes. Serve warm or at room temperature.

RECIPE: Toasted Pecan Pie

2006-11-21T04:42:00.000-08:00

Toasted Pecan Pie

3 cups pecans about 3/4 pound, divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
Roll out crust on lightly floured surface to 13-inch round and place crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.)

ENTERTAINING: Thanksgiving 04

2006-11-20T04:07:00.000-08:00

In 2004 the boys were just under 6 months. So it had been a very long time since I had really done a whole "to do". I really needed some "Me" projects. So I picked a big Thanksgiving dinner. I made the table cloths, did up a major meal, made a lovely flower arrangement and so on and so forth. It was a very special first Thanksgiving for our family.

I know we started with my squash curry soup and then moved on to a traditional Thanksgiving feast. I did make a failure of a dish that I had gotten from one of the food magazines. It was a sweet potatoe torte. It was revoltingly sweet. It also burned a bit but that was probably the best tasting part of it.

ON FOOD: Thanksgiving Quote - Sarah Hale

2006-11-20T02:38:00.000-08:00

“Pie, which is formed of the choicest parts of fowls, enriched and seasoned by a profusion of butter and pepper, and covered with an excellent puff paste, is, like the celebrated pumpkin pie, an indispensable part of a good and true Yankee Thanksgiving” – Sarah Hale, 1827

ON FOOD: Thanksgiving Quote - Folk Song

2006-11-19T22:39:00.000-08:00

For pottage and puddings and custards and pies our pumpkins and parsnips are common supplies; We have pumpkin at morning and pumpkin at noon, If it was not pumpkin, we should be undone.- Early American Folk Song

RECIPE: Parlsey and Sage Stuffing

2006-11-19T01:16:00.000-08:00

Parsley Sage Stuffing
Serves 6

1 to 1 1/2 sticks of butter
2 1/2 white or yellow onions, chopped
1 cups celery, chopped
1/2 cup parsley, chopped
1 1/2 teaspoons dried sage
salt and pepper
1 1/2 loaves of bread, a day old

Melt butter in a large saucepan. Break the slightly dry bread into big pieces. Add onions and celery and cook over medium low heat until soft. Add parsley, sage, salt and pepper. Place bread in a large bowl and pour onion mixture over and combine until the bread is covered. Place in a shallow roasting pan and cover with foil. Place in oven with the turkey for 30-45 minutes. Be careful not burn the bottom.

Tip: The bread should be a day old so it absorbs more liquid. If you forget to place the bread out the day before so it dries out, simply cut or break the bread into pieces and place into a preheated 300°F oven on a baking sheet for 10 minutes.

ON FOOD: Thanksgiving Quote - Harriet Beecher Stowe

2006-11-18T22:38:00.000-08:00

"The making of pies at this period assumed vast proportions that verged upon the sublime. Pies were made by the forties and fifties and hundreds and made of everything on the earth and under the earth". - Harriet Beecher Stowe, Oldtown Folks

ENTERTAINING: Thansksgiving 05

2006-11-18T17:36:00.000-08:00

Last year we had a very simple Thanksgiving. The boys were too active to be spending much time decorating or cooking. So I just had a very simple table setting. The menu was filled with my Thanksgiving repetoire. I rarely deviate. The only deviation is to add more dishes but keep the my classics.

RECIPE: Turkey Gravy

2006-11-18T01:15:00.000-08:00

Good Old Gravy
Makes 4 Cups

1 cup white wine
3 tbs butter
3 tbs flour
3 tbs water or stock
deglazed juices

While the turkey is resting, deglaze the pan on top of the stove by using some of the stock. Pour out all the contents from the roasting pan and strain the pan juices and remove the fat. Place the pan back on the stove and melt the butter, pour in the strained liquid. In a small dish, combine flour and water and mix until a runny paste forms, add more water if needed. Add the paste, wine and rest of stock to the pan. Cook the mixture over medium heat, stirring frequently, until it is very thick and brown. Watch it carefully so that it does not burn.

WEEKEND BABY BLOGGING - WBB#24

2006-11-17T18:49:00.000-08:00

My mom was in town and she took us all to Knott's Berry Farm. It was a total blast. Timmy loved this little ride and so did Xander. I know Xan does not look like he loves it but you see he is very busy trying to figure out how the lock on the arm works. My mom and I went on some of the big rides and had so much fun. I think the Silver Bullet roller coaster is the most fun! I could ride them all day long.

PHOTOGRAPHS: Perfect Pumpkin Pie

2006-11-17T18:39:00.000-08:00

RECIPE: Perfect Pumpkin Pie

RECIPE: Creamy Lima Beans

2006-11-17T18:14:00.000-08:00

Creamy Lima Beans
Serves 6

1 1/4 cup lima beans
2 tablespoons butter
1/2 cup sour cream
1/4 teaspoon allspice, ground
salt
pepper

Put lima beans with enough water to cover them and cook almost all the way until tender - about 15-20 minutes. Pour out any remaining water. Stir in the butter until melted; add sour cream and allspice. Then add salt and pepper to taste and stir to combine

ON FOOD: Thanksgiving Quote - from 1779

2006-11-17T13:36:00.000-08:00

A 1779 letter from a schoolgirl in Boston reads,

"All the baking of pies and cakes was done at our house and we had the big oven heated and filled twice each day for three days before it was all done, and everything was Good, though we did have to do without some things that ought to be used. Neither Love nor Money could buy Raisins, but our good red cherries dried without the pits did almost as well . . Of course we could have no Roast Beef. None of us have tasted any beef this three years back. . . But, Mayquittymaw’s Hunters were able to get us a fine red Deer, so that we had a good haunch of venison on each Table. These were balanced by huge Chines of Roast Pork at the other ends of the Tables. Then there was one big Roast Turkey and on the other a Goose and two big Pigeon Pasties [pies]. Then there was an abundance of good vegetables of all the old Sorts and which I do not believe you have yet seen. . . It is called Sellery [celery] and you eat it without cooking.”

ON FOOD: Turkey 411 - Tutorial

2006-11-17T10:31:00.000-08:00

TURKEY TUTORIAL

Size Matters: Allow about 1 1/2 pounds of turkey per person; 8 to 10 guests will require a 15-pound turkey.

Frozen v.s. Fresh: There is not too much difference in taste. Many fresh birds seem frozen but they are in a semi-solid state at 26° F while a frozen bird is below 0° F. Defrost the turkey in the refrigerator and not in the microwave or at room temperature to avoid bacterial growth. To defrost a frozen bird, 24 hours per every 5 pounds is required. So a 15-pound turkey will take 3 days to defrost.

Stocking Up: Remove the giblets and neck from the bird’s cavity. Keep the gizzard, neck, and heart for the stock. The liver is too strongly flavored to use so reserve for another use. Prepare the stock a few days in advance. Chop 3-pounds of turkey wings and scatter on a baking pan and roast 1-hour at 400° F. In a large pot, heat 2 tablespoons olive oil over medium heat; add heart, neck, and gizzard. Brown 10 minutes then add a chopped onion, carrot and celery. Cook for 10 minutes then add in cooked wings. Place the roasting pan over two burners, pour in two cups water and bring to a boil. Scrape up all the browned bits with a straight wooden spatula. Pour water and bits into the pot. Add 1 teaspoon dried thyme, 1/2 teaspoon peppercorns, 2 bay leaves, and a handful of fresh parsley. Cover the ingredients with water by 2-inches. Bring to a boil, skimming any foam, lower heat and simmer for 4 hours. Strain and discard solids. With a fat separator remove any fat. Cover and chill until ready to use.

Stuffing: Stuff the turkey just prior to cooking to avoid bacterial growth. Don’t pack the stuffing tightly into the cavities because it will expand. Stuff the neck cavity only with stuffing. This will make it look plump. But place a mirepoix of vegetables and fruits (chopped carrots, celery, onion and apples) inside the body of the cavity to impart a nice flavor but not dry out the bird. The stuffing should reach 160° F, if it does not beforethe bird is cooked, then scoop it out and place in a baking dish and bake until it does.

Basting: If you pour stock into the pan when you put the bird into the oven, it will mix with the drippings and make a delicious basting broth. Remove the tin foil covering the breast and baste the entire turkey every 30 minutes with a bulb baster. Baste quickly so the oven temperature does not lower too much.

Is it Cooked? The turkey’s breast and leg meat is so different that it is as if it comes from two different birds. The breast is cooked when it reaches 170° F while the leg is done when it reaches 180° F. It is important to cover the breast so it doesn’t burn. The bird should be removed from the oven when the thigh reaches 175° F since it will continue to cook while it rests. The only way to tell if it reaches temperature, is to use an instant-read thermometer that is pushed into the thickest part of the thigh but don’t let it touch the bone since it conducts heat.

RECIPE: Maple Cranberry Sauce

2006-11-16T23:23:00.000-08:00

Maple Cranberry Sauce
Serves 6

12-ounce package fresh cranberries
1/2 cup pure maple syrup
1/2 cup sugar
Zest of 1 orange
1/2 cup water

Combine cranberries, syrup, sugar and water in a medium saucepan, cover. Bring to a boil for ten minutes. Remove from heat and add zest. Serve warm or cold.

Tip: Cranberry sauce can be made one week in advance and kept in the refrigerator.

RECIPE: Garlic Mashed Potatoes

2006-11-16T22:15:00.000-08:00

Mashed Potatoes with Garlic Cream
Serves 6

1 1/2 pound Russet potatoes, peeled and halved
12 garlic cloves, peeled
3/4 cup whipping cream
12 tablespoons butter
Salt
White pepper

Place potatoes in a large stockpot. Cover with water and salt the water. Bring to a boil over high heat, reduce to low and simmer until the potatoes are tender, about 20 minutes. Drain the water well and place two clean kitchen towels on top of the potatoes and cover stockpot with the lid and let rest about 10 minutes. This will absorb a lot of excess steam from the potatoes enabling the potatoes to be fluffy. Press the potatoes through a food mill, ricer or a sieve. Meanwhile, place the garlic in a saucepan and about 3 cups of water. Over medium heat, bring to a boil, strain the garlic and rinse with cold water. Repeat this process two more times. Chop the garlic finely or push through a garlic press. Place back in the saucepan and add butter, and cream. Melt the butter over low heat and stir to combine. Combine the garlic cream with the potatoes and mash until smooth. Season with salt and pepper to taste. Serve immediately. If you make the potatoes in advance, re-warm them in a double boiler. If you don’t have a large enough double boiler, then place the potatoes in a large metal bowl that will fit part way in a large pot. Fill that pot half way with water, or enough water so that it won’t touch the mixing bowl. Re-warm the potatoes over medium high, stirring occasionally.

HOLIDAY: Thanksgiving History and Lore

2006-11-16T12:12:00.000-08:00

Thanksgiving History and Lore

Thanksgiving is a “food” holidaywhich chronicles the history of America.

The last Thursday in November has long been fixed in our nation as a day to come together, slow down our hectic lives, and celebrate time-honored traditions. It has always been a day to gather family and friends together to join in a meal and reflect on what we have to be thankful for, whether small or large. The Thanksgiving dinner symbolizes the bounty of good things, not; only food, we have been blessed with. It is a day in which new immigrants and the young learn to become part of the American fabric while the elderly and long standing citizens pay homage to their past history and remembrances. Although the basic meal and celebration is similar for all Americans, side dishes and activities differ from family to family. In every household it is a day eagerly anticipated, a day when belts become too tight, and a day when someone falls asleep watching a long football game after dinner.

Man has long believed that spirits or gods controlled the outcome of one’s harvest. Harvest celebrations to honor gods have been held since long before the establishment of formal religions. Once religions were formed, paying homage to the gods of the harvest became an important part of the culture. The Greeks honored Demeter, goddess of grains, at an autumn festival, Thesmosphoria. The Romans held the fall festival Cerelia to honor Ceres, goddess of corn, when pigs and fruits were offered to her. Harvest festivals continued well after the fall of the Roman Empire throughout the world. In England, The Harvest Home celebration was held in the fall after the fields had been harvested.The Puritans transformed and brought the fall harvest celebration to America where it was eventually transformed into the holiday we know today. In 1609, the Puritans left England for Holland to flee religious prosecution. The Puritans became worried their children would come to adopt the ways of the Dutch, which they considered frivolous and so they brokered a deal with the Merchant Adventurers, a group of English investors, to provide the sea passage to America in exchange for seven years work. In America they would be able to start their own community. On September 6, 1620, 44 Puritans set sail on the Mayflower along with 66 strangers. These 110 became known as the Pilgrims and together they created the Mayflower Compact, an agreement that guaranteed the two groups would be united and equal. They decided to settle in an area that they named after Plymouth, England since it had a first-rate harbor and brook. When they landed, it was November, too late to grow crops, and less that 50 of the original 110 survived the subsequent harsh winter. The Pilgrims were concerned about the local Native Americans, but the nearby tribe was peaceful and on March 16, 1621 an Indian came into their village and said, “Welcome” to the Puritan’s surprise. This Indian's name was Samoset and he had learned English from fishermen off the cost of Massachusetts. He lived in a village along with Squanto, another Indian, who also spoke English and had spent some time in England after being rescued by English slavers. Squanto taught the Pilgrims invaluable lessons about the natural resources of their new land, teaching them how to tap the maple trees for syrup, which plants were edible, how to grow corn since the wheat they had brought from England would not grow in the rocky soil. By the next fall, the Puritans successfully harvested enough corn to store, fruit to dry, fish to salt, and meat to cure to sustain them over the long winter. Governor William Bradford proclaimed a day of thanksgiving to be hosted by the Puritans with the Indians as their honored guests. The feast lasted three days with games and displays of hunting skill. During the following year a bountiful harvest was not produced so Thanksgiving was not held. The third year, there was a severe drought and Bradford declared a day of fasting and praying and shortly thereafter it rained and a day of thanksgiving was proclaimed. These original Thanksgivings and subsequent ones held by the Puritans were holy days. In addition to the food and games, most of the day was spent in church service. The Puritans had long since abandoned celebrating many typical Christian holidays such as the saints days and Christmas which they rejected for being as blasphemous as holidays with pagan roots like Harvest Home. The Puritans believed ritual honoring of individuals served only to legitimize an ecclesiastical hierarchy, something fundamentally un-Christian. These Thanksgivings, however, eased the human need for celebration and joy while respecting their strict religious beliefs. Thanksgiving spread throughout the thirteen colonies and was heartily adopted by other Puritans and other immigrants who had traveled across the seas to find a new life. Although people had long given thanks and held harvest festivals, these celebrations became the first true American holiday

The first Thanksgivings were not well documented so it is not precisely known what was served. The dinner was more than likely eaten outdoors since no building would have been big enough to accommodate all of the Puritans and the 90 Indians. The menu probably included fish, shellfish, dried fruit, corn, berries, fowl and venison. Since it was the British who were in charge of cooking the meal, it can be safely assumed that they adapted their cuisine to use these new foods. 13 Pilgrim women were responsible for all of the cooking. British cooking placed the emphasis on meats, both game and fowl, while wheat or corn products and fruits were less important. Sweet foods were rare and would have only been prepared for special banquets such as Thanksgiving. Venison would have been the main game meat and Edward Winslow documented, in 1621, that the Indians brought 5 deer to the feast.

The fowl would have included geese, ducks, perhaps a swan and turkey. The turkey would have been wild, not domesticated at this point in history, and quite small compared to today’s average size. Some spices, reserved from the Mayflower voyage, would have been added to the dishes that were presented to the more important people at the dinner. There were no dairy products, as cows had not yet been brought over from Europe. Every dish, sweet or savory, would have been served at the same time, not in courses.

By the 1640’s, Thanksgivings across New England were proclaimed almost yearly but not without debate. Some ministers and governors felt that yearly celebrations would instill a feeling of overconfidence in God’s generosity. But by the 1660’s, Thanksgivings were firmly rooted in society and no governor tried to exclude the day from the calendar. The day was still arranged around a series of church services. By the early 1700’s, many communities ceased the afternoon service so people did not have to walk miles in the cold four times in one day. Since there was more time of the day that not was dedicated to prayer or work, games, dancing, ice skating, and sport games became an integral part of the afternoon. Later, as people began to move far and wide throughout the colonies, the annual pilgrimage home began to take form. Outside of New England, Thanksgiving was not widely celebrated. As the dinner portion of the day grew in importance and the harvest was usually bountiful, more pies were baked and more meats were roasted. Since, the early Colonialists did not celebrate Christmas, some of the usual treats were sorely missed and so plum pudding and mince pies became an essential part of the Thanksgiving menu, just as turkey pie and pumpkin pie had become. In 1705, the town of Colchester, Connecticut postponed Thanksgiving in order to wait for a shipment of molasses so the indispensable pumpkin pie could be made.Thanksgiving proclamations became vehicles for governors and ministers to endorse the Revolutionary War and the preservation of rights. In 1777, a national day of Thanksgiving was proclaimed for the 13 colonies after the colonial army defeated General John Burgoyne in the Hudson Valley. This put Thanksgiving well on its way to becoming an annual holiday. Even during the height of the Revolution when many families had to do without certain foods, Thanksgiving was celebrated from New Hampshire to Georgia. Because of the war colonialists had no access to raisins for mince pie or beef for roasts. But celery was just being introduced to the colonies from England and it was one of the first vegetables to be eaten raw. To celebrate the end of the Revolutionary War and the Treaty of Paris a Thanksgiving was proclaimed for November 28, 1782. A few years later Representatives from states outside of New England began to feel uncomfortable about imposing a northern holiday on their constituents. Also, Jeffersonian Democratic-Republican representatives were worried about crossing the line separating church and state, one of the principals upon which the young country was founded, because the holiday was still thought of as a predominately religious one. The Federalists, who thought churches were bulwarks of the social order that would support a strong central government, continued to support annual Thanksgivings. Presidents Washington, Adams and Madison all declared national days of Thanksgiving. Jefferson did not since, as he said, “civil powers alone have given to the President of the United States, and no authority to direct the religious exercises of his constituents.” New Englanders continued to celebrate Thanksgiving regardless of whether the President declared the day or not.The Thanksgiving preparations were begun weeks in advance. By the 1820’s, the turkey, which had been domesticated, had secured the place of honor at the table but chicken pies, geese and ducks were still served in conjunction. All these birds would have been suspended from a hook and roasted over the fire in such a way that the drippings fell into a pan and could be ladled back over the bird. The chicken pie was a major component of a New England dinner. Mutton, beef, venison and pork were served as well as after being roasted in a pot with a tight lid and set in the fire with embers on top. Some families served shellfish, abundant along the coasts, but they were not considered special enough for Thanksgiving since they were so readily available. Cranberry sauce, apple butter, and currant and gooseberry jellies were always prepared. All fruits were stewed since the early Americans rarely ate raw foods. Apple cider was the typical drink in New England, while Germans chose beer and French, wine. Thanksgiving vegetables were cabbage, potatoes, turnips, squash and of course, the pumpkin. These vegetables would keep all winter in the cellar. The pie, an English institution, was a major part of the meal. The mincemeat pie was begun well in advance because the beef had to be minced, the nuts shelled, the apples peeled, the raisins seeded and then everything minced and basted in molasses and brandy, after which 10 days were required for the for the pie to ripen. Trade had been well established making it easier to have molasses and tea. More pies were baked closer to the day, fruit pies, pumpkin and custard pies were among them.

RECIPE: French Feta Salad with Pear

2006-11-15T15:42:00.000-08:00

French Feta Salad
Serves 2

Maple Vinaigrette
1/3 cup toasted Hazelnuts
1 Butter Lettuce
1 Pear
1/2 cup French Feta Cheese, crumbled
Pepper

Toast hazelnuts and rub the skins off.

Wash and dry butter lettuce. Peel and core the pear. Slice into thin pieces. Place in Maple Vinaigrette. Toss Maple Vinaigrette, pear and lettuce. If serving in a big bowl, toss in hazelnuts and feta Cheese. If serving on individual plates, place a mound of lettuce and pears on each plate and then sprinkle hazelnuts and cheese over the top of each plate. Sprinkle with pepper.

Blog Food Events, Reluctant Housewife Recipes
Technorati Tags: Baking, Recipe, Recipes, Food, Cooking, Parties and Entertaining

RECIPE: Perfect Pumpkin Pie

2006-11-14T13:15:00.000-08:00

Perfect Pumpkin Pie
Makes: 1 9-inch pie

Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup chilled butter, cut into pieces
3 tablespoons whipping cream
1/4 cup apricot preserves
Filling:
3/4 cup sugar
1 tablespoon packed brown sugar
1 tablespoon cornstarch
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (rounded) salt
1 16-ounce can pureed pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, whisked until blended

Both the filling and the crust can be made one day ahead but bake it the day you will be serving the pie.

To make the filling:
Using a whisk, mix the first 6 ingredients of the filling in a large bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Cover and refrigerate until ready to use.

To make the crust:
Preheat oven to 350°F. Blend first 3 ingredients for the crust in processor until mixture resembles coarse meal. Add cream and process until clumps form. Gather the dough into ball, place on plastic wrap and flatten into disk; chill 15 minutes. Roll out dough on floured surface to 14-inch round and then transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch and fold overhang under. Crimp edge as desired. Freeze 15 minutes. Line crust with foil and pour in baking beads or beans. Bake until sides are set, about 10 minutes. Remove foil and beads. Bake crust until pale brown, about 10 minutes more. Spread preserves over crust cover and set aside until ready to use.

To Bake the pie:
Preheat oven temperature to 325°F. Pour the filling into the crust. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold.

RECIPE: Puree of Sweet Potatoes

2006-11-14T01:14:00.000-08:00

Mashed Sweet Potatoes

2 pounds Sweet Potatoes
½ cup milk
4 tablespoons butter, unsalted
Salt
Pepper

Preheat oven to 400 degrees Fahrenheit. Scrub the skin of the potatoes clean. Prick the skin all over the potato. Place a layer of tinfoil on a baking sheet then put potatoes on top. The potatoes may ooze while baking and it is much easier to throw out the tinfoil than clean the sticky mess off the baking sheet. Bake for 45-65 minutes, depending on size, until soft. Take out of the oven and let cool slightly. In a small saucepan, pour in the milk and butter. Heat over medium until the butter melts. Scrape the potato out of the skin into a pan if going to re-heat or into a bowl if not. Stir butter mixture into the potatoes and mash until smooth. Season with salt and pepper. Serves 4 to 6.

PHOTOGRAPHS: Red Grasses

2006-11-07T22:09:00.000-08:00

WEEKEND BABY BLOGGING - WBB#23 Something

2006-11-05T21:11:00.000-08:00

RECIPE: Devilled Nuts

2006-11-02T14:58:00.000-08:00

Devilled Nuts

4 cups mixed nuts
oil for deep frying
2 tsp salt
2 tsp chili powder
2 tsp coriander
2 tsp pepper

Heat oil in deep frying pan or wok and fry nuts one handful at a time on medium heat, stirring constantly for 4-5 minutes. Remove with slotted spoon and drain on paper towels. Combine spices and toss into nuts.

ENTERTAINING: Happy Halloween

2006-10-31T22:02:00.000-08:00

RECIPE: Pate On Pear Slices

2006-10-30T00:04:00.000-08:00

Pate On Pear Slices

3 to 4 crisp pears
Chicken liver pate

No more than 20 minutes before serving, core the pears and cut in half lengthwise. Place each half cut-side down and slice crosswise ¼” thick. Spread pate on the slices. Makes 2 dozen.

ENTERTAINING: Pac Man Cake

2006-10-28T23:20:00.000-07:00

WEEKEND BABY BLOGGING - WBB#20 Something

2006-10-22T17:58:00.000-07:00

Yes, it has been ages since I posted a picture of my babies.

Last weekend we had the Twin Club Halloween party. I was my usual Witchy self. Timmy was a football player. He fell and his lip got a little bloody. He was fine way before I was about it. And of course it went with his costume. Xander was Sugar Ray Leonard. And for the record, no punching was actually allowed much less attempted.

ENTERTAINING: Halloween Cake!

2006-10-22T17:45:00.000-07:00

I made this cake for my twin club Halloween party. I was very pleased with how it came out! All the kids loved it.

HOLIDAY: Halloween is October 31

2006-10-22T17:19:00.000-07:00

Halloween History

Halloween blends the traditions of the Celts, Romans, Catholics and Protestants. On October 31, the Celts celbreated the onset of winter by hostinga New Year's festival in honor of Samhain, the Lord of the Dead. It was the holiest day of the year, linking the living with the dead. Even though the souls could cause danger they also supplied omens that could be read more clearly during the feast. The Samhain, assembled all the souls in order to sentence the sinniners to one year in the shape of an animal while the good souls could take the shape of a human. The Celts wanted to please Samhain on this night so he would allow the souls of their relatives to return home and get warm by the fire while keeping the evil spirits at bay who otherwise would destroy crops and kill animals. The villagers would dress up as animals and dance around the fires and then form a parade and lead the evil souls to the outskirts of town. On November 1, the Romans held a feast in honor of Pomona, the Goddess of the orchards and harvest. The apple was dedicated to her as a symbol of fertility and love. By the 1 century A.D., the Samhain and Pomona festivals had merged into one, celebrating the harvest and asking for protection from evil spirits. Once Roman Emperor Constantine became a Christian, Christianity spread throughout the Empire during the 1-4th Centuries. The Church had to convert the people from pantheistic to monotheistic ideology. The early popes were pivotal in ensuring this by gradually incorporating elements of the pagan rituals into Christianity so the pagans would not feel alienated but embraced by the Church. In 610, Pope Boniface IV, created All Saints’ Day to commemorate all early Christian martyrs. In 740, Pope Gregory III moved All Saints’ Day to November 1st, to coincide with Samhain so the people could still celebrate the dead but with a Christian slant. In 834, Pope Gregory IV extended the holiday to include all Saints so every church under Roman rule would participate. It was placed in the church books in 993. In 1000, All Souls’ Day was approved for November 2, by Pope Sylvester II to honor the departed. By the 14th Century, it was customary to trick or treat on October 31, All Hallows Eve, marking the three-day feast, Hallowmas. Soul cakes replaced the practice of placing food outside of one’s house and sacrifices to appease the souls. People now wore costumes as tribute to the saints, not to scare the spirits. Bonfires were lit to ward off the devil rather than honor the sun. The Protestants, led by Martin Luther, ceased celebrating the Catholic Saint days on October 31, 1517. The practice of an autumn fest was resurrected in the guise of Guy Fawkes Day, held on November 5. On that day in 1605, the Catholics plotted to blow up the House of Lords, who were pro-Protestant. But, they were caught before it ensued and Guy Fawkes was caught as he was trying to dispose of his gunpowder stash and later he was executed. In 1606, the Parliament declared that day to celebrate the victory over the Catholics. Due to the proximity of Hallowmas, many of the traditions were borrowed and on the eve of Guy Fawkes, which became known as Mischief Night, people carried carved turnips lit with candles as they begged for coal to light bonfires to burn effigies of Guy Fawkes. By the time many English and Irish moved to America, the traditions of Halloween and Mischief Night were so well ingrained in their culture that they brought it with them.

In Brittany, people placed pancakes by the door for the soul's of their family to eat when they rose up from the cold ground on Halloween

Hallowe'en Icons
The Jack O’Lantern finds its roots in Irish folklore. A drunk named Jack was approached by the Devil who wanted his soul. But Jack ran up a tree and when the Devil chased him up it, Jack carved a cross in the bark and the Devil was trapped in the tree. Jack made a deal with the Devil that if he let him down the tree then the Devil was to leave him alone forever. When Jack died, he was denied access to heaven due to his sinful ways so he was sent to Hell but he wasn’t admitted either because of the pact. So, the Devil gave Jack an ember placed inside a hollowed out turnip to light his way through perpetual darkness. The Irish began carving their own turnips and placing a candle in them and carrying them to ward off evil spirits. When Irish immigrants came to America, they discovered that pumpkins were a better size than a turnip for holding a candle.

Costumes were worn by the Druids to disguise themselves so the spirits would think that they were also a soul and leave them alone. The costumes mainly consisted of animal skins and masks to look like animals. They would wear them while dancing around the bonfire and in a parade to lead them out of town.

Bobbing for Apples is rooted in the Roman festival of Pomona. Apples were the sacred fruit of the Roman Goddess, Pomona. Today, we celebrate Pomona by bobbing for apples. If you manage to bit in an apple that is floating in a tub of water then you will have good luck during the coming year.

The Black Cat, Bat, and Owl are Witches’ friends. Witches are thought to gather twice a year when the seasons change, one Halloween and May Day. The word witch is derived from the Old English word “wicca”, meaning to turn or bend. A witch changes or bends events with magic. Black Cats are thought change into witches. Cats can sense both evil and good spirits. They also can embody malevolent spirits. So they are especially dangerous during Halloween when evil spirits are lurking. In the Middle Ages, it was thought that owls were bad spirits, which eat the soul’s of the dying and their cry warned of looming death. Bats were always present during the Witches’ bonfires.

Trick or Treating began as a Celtic tradition and became a Christian one. The Celts placed bowls of food in front of their doors to appease the spirits so they wouldn’t enter the homes and play tricks on them. In 9th Century Europe, early Christians paralleled this tradition by begging for “soul cakes,” square pieces of bread with currants, in return for praying for the donor’s deceased relatives. It was thought that after death, one remained in limbo for a while; these prayers would accelerate the soul’s passage to heaven. Eventually, this evolved into children going from house to house asking for treats.

Have a Halloween party. If your little ones are too young to carve, let them draw the face on the pumpkin. Tell scary ghost stories. Have a pumpkin relay by lining up 2 teams; the first person passes the pumpkin over their head to the next person who passes it on under their legs, and so on. When you get to the end of the line, the last person runs up to the front with the pumpkin and starts all over again until the person who was first in line returns to the front of the line. Whichever line manages this first wins. Then bob for apples so you and your friends will have good luck for the year to come. Don’t forget to put on your costume and go trick or treating!

ENTERTAINING: Fun with Fondue - Dessert Fondue That Is

2006-10-21T17:40:00.000-07:00

A fondue party is one of the easiest ways to throw a dessert party. For a recent twin club event we had a desert fondue party. It was a huge success. Everyone brought a various array of things to be dipped. One friend brought lots of milk chocolate fondue to fill her fondue fountain. I made four other fondues - Dark Chocolate Fondue, Chocolate Creamy Raspberry Fondue, Toffee Caramel Fondue, and White Chocolate and Cardamom Fondue.

My biggest suggestion is to buy little cups - paper cups - so your guests can spoon in the various fondues into them so they can take their plates of fondue with them and mingle. This way they can dip their dippers into the litle cups without all the fondues running into eachother.

RECIPE: Caramel Toffee Fondue

2006-10-20T20:13:00.001-07:00

Caramel Toffee Fondue
Serves 6

1/2 cup butter2 cups dark brown sugar
1/4 cup white corn syrup
1/2 cup caramel2 tablespoons water
14 ounces sweetened condensed milk
2 tablespoons pear liqueur
1 teaspoon vanilla extract

Melt the butter in a saucepan. Add the rest of the ingredients except the extract. Let cook, stirring occasionally until it starts to bubble and darken a bit/ Then add the vanilla extract. Place in a fondue pot to keep warm.

RECIPE: Creamy Raspberry Chocolate Fondue

2006-10-20T20:13:00.000-07:00

Raspberry Chocolate Fondue
Serves 8

1 1/2 pounds fresh or frozen berries, (strawberries and raspberries are best)1/4 cup sugar
1/2 teaspoon ground ginger
12 ounces white chocolate
1/2 cup cream
6 ounces semi-sweet chocolate
2 tablespoons butter
1 tablespoon cornstarch

In a saucepan add the frozen berries, sugar and ginger. Bring to a boil, stirring occasionally. Push through a very fine sieve. Discard the solids.

In a saucepan add, all the ingredients and stir together. Warm over medium low heat, stirring occasionally. Transfer to a warm fondue pot.

RECIPE: Dark Chocolate Fondue Recipe

2006-10-20T20:12:00.000-07:00

Dark Chocolate Fondue Recipe
Serves 6 or more

1 cup heavy cream1/4 tablespoons Kahlua
6 ounces semi-sweet chocolate, chopped
3 1/2 ounces dark chocolate, chopped
1 teaspoon ground cinnamon
3/4 cup cream
2 tablespoons butter1 teaspoon vanilla
Heat the cream and Kahlua in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate, cinnamon, and butter. Stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.

RECIPE: White Chocolate Fondue Recipe

2006-10-20T20:11:00.000-07:00

White Chocolate Fondue Recipe
Serves 6 or more

3/4 cup heavy cream12 ounces white chocolate, chopped
1/2 teaspoon ground cardamom1 teaspoon vanilla

Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the white chocolate and ground cardamom and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.

QUICK COOK RECIPE: Pepper and Corn Soup with Chicken

2006-10-20T01:03:00.000-07:00

Pepper and Corn Soup with Chicken

1-2 cups leftover chicken
1/2 cup feta cheese
1 teaspoon coriander, ground
1 cup of milk
1 box of Green Pepper and Corn Soup from Trader Joes

Cut up the chicken into small pieces. Dice up the feta cheese. In a souppot, combine the chicken, feta, coriander milk and soup. Heat through and serve.

RECIPE: Beet Cream Cheese Dip

2006-10-19T16:51:00.000-07:00

Beet Cream Cheese Dip

1 4-oz can of sliced beets
1 8-oz package of cream cheese
1 teaspoon dill, minced
1/2 teaspoon garlic powder
salt and pepper

This dip can be either smooth or chunky.

If you want it chunky, place the beets on your cutting board and mince and mash with a fork. Discard the beet juice. In a large bowl, combine all the ingredients until fully combined. Serve.

If you want it smooth, place all the ingredients in a food processor. Add 1 tablespoon of the beet juice. Puree until smooth. Serve.
This is so delicious as a dip. It is also fabulous with bagels and smoked salmon. People who think they don’t even like beets usually love this recipe.

PHOTOGRAPHS: La Purisima Mission

2006-10-18T23:04:00.000-07:00

A couple of years ago, when the boys were about eight months, my mom flew out to give me and my husband a chance to have a mini-break. It was so strange to leave the boys behind. We had neve even been away from them for more than a few hours and never together. But, we knew it would be good for everyone, especially us, to go on a trip. We chose Santa Barbara. A short drive so we did not feel like we were too far away but far enough that it was not a place we would do a day trip to. We spent many hours walking around on of the most beautiful old missions in California. The La Purisima Mission near Lompoc, CA.

This mission is hidden in the hills of the beautiful wine country of the Santa Barbara valley/Central Coast. There are gorgeous fields to walk around and in February the hills are very green as the hot California sun has not turned the green into golden rolling hills of dried grasses. The day might be hot but the thick stone walls keep the interiors so cool. I went later in the year during the heat of the summer and it was still cool inside.

Here are some snapshots of the beautiful old buildings.

PHOTOGRAPHS: Lavender Flower

2006-10-12T15:50:00.000-07:00

RECIPE: Minted Yogurt with Strawberries and Figs

2006-10-09T23:06:00.000-07:00

I made this over the summer. It is not really a recipe.

I just blended, in a food processor, plain yogurt, honey and fresh mint.

Basically it is just DELICIOUS!! I just ate the left overs like I would regular yogurt the next day.

PHOTOGRAPHS: Fingerling Potatoes

2006-10-09T06:33:00.000-07:00

HOLIDAY: Discoverer's Day

2006-10-08T23:41:00.000-07:00

Discoverer's Day

Usually when we think of Discoverers, images of Christopher Columbus, Lewis and Clark, Marco Polo and other explorers come to mind. But these men and many others who traversed the land and seas in search of new lands not only discovered another continent, the American West, or the Far East but also the foods that grew there. The discovery of foods was critical for the creation and survival of civilization. Explore Splendid Palate and discover your new favorite food.

"The discovery of a new dish does more for human happiness than the discovery of a new star."
Jean-Anthelme Brillat-Savarin, The Physiology of Taste (1825)

Pre-historic man not only discovered many of the foods that we eat today but also ways to cook these foods. The quest for survival propelled man to discover ways to capture wild game, preserve fire, forage for food, cultivate food and raise livestock. Early man learned quickly that it was easier to hunt and gather in groups. Thus the first communities were founded and civilization as we know it was beginning to form.

Early man was nomadic, moving from place to place in pursuit of food. 800,000 years ago man was able to contain fire, thus they would be able to cook small animals they were able to capture; making them digestible, palatable, and/or sanitary. The bow and arrow was invented 10,000 years ago, facilitating the hunting of larger game, which could feed a larger community and could last longer if preserved right. Since, man no longer needed to move as often, agriculture began to develop. Agrarian society altered the path humans were to take forever. Man no longer had to move as the seasons dictated to find animals and wild berries and grains. Thus, wheat and other grains could be cultivated and stored over the winter. In essence, wild plants had to be domesticated so that they could be planted in a contained area and harvested annually. Grains were among the first plants to be cultivated. Lentils, dates, walnuts, and beans were cultivated later, between (8,000-6,000 B.C). Man had to discover a way to mill the wheat and barley so that it could be cooked into a gruel or bread otherwise it would be virtually indigestible. Various forms of cooking were developed during this time as well. Cattle, goats and sheep were domesticated since there were enough crops to feed them. These animals were used for meat, milk; bones used as utensils, stomachs as cooking vessels, skin and fur as clothing. From these small agrarian communities, villages and then cities arose. The pig was not domesticated until around 7,000 B.C. because the pig couldn’t survive even a minimally nomadic life and the pig was fed on human leftovers and not by grazing. Prior to the agrarian community, men were mainly responsible for hunting while women concentrated their efforts on gathering and cooking. In these villages and cities, there were enough people to create a division of labor that was new to civilization. Now, only a few men were required to cultivate the land and hunt but everyone still needed the fruits of their labor so commerce was developed. As rulers amassed wealth, they were able to create armies of men that would capture more land for their domain. As a result, new foods and technology were discovered thus trading between regions began.

By the Roman Period, trade became fully developed and many foods were imported around the world. Also more foods were cultivated and more animals were domesticated and thus many more foods were being discovered around the world. Spices were the most highly prized commodities, propelling the trade industry into a highly lucrative industry. After the fall of the Roman Empire, little trade was conducted between Europe and Asia during the Middle Ages. The Moors revitalized some trade along the Mediterranean. From the 15th Century to the 20th Century there was a dramatic increase in the trading of spice, coffee, chocolate and tea. European countries were in a race to develop faster ships to reach their destinations and new sea routes that would be shorter. Wars broke out over control of regions that grew the products and colonies were formed in those areas as a result.

The Industrial Revolution brought on a whole new food industry; many new packaged products were invented. Glass jars were massed produced enabling many new foods to be packaged. Refrigeration made it possible to preserve perishable produce for long enough for people to discover new foods from around the world that they never had before. Large machinery and gas stoves rather than wood burning hearths made it possible for the mass-production of food. People were discovering new foods and new combinations of ingredients at a rate inconceivable prior to the Industrial Revolution. Today, there are so many foods that one can’t possibly keep up with all the new foods. Discoverer’s day is the perfect day to try a few new foods. Forage ahead and discover what the world has to offer. You may not be discovering a creek in the Amazon but you will be expanding your horizons in your very own kitchen.

Food Timeline:
Prehistoric: Salt is discovered
Prehistoric: Fish are caught
Prehistoric: Rice is discovered
800,000 years ago: Man controls fire
10,000 years ago: Bow and arrow invented in Europe
10,000 years ago: Sheep domesticated in Near East
10,000 years ago: Sheep domesticated in Near East
10,000 years ago: Goat domesticated in Persia
6,000 years ago: Sail propelled boats used in Egypt
5,500 years ago: Wheel invented in Sumer
5,000 years ago: Plow is invented in the Near East
5,500 years ago: Potatoes cultivated in South America
4,000 years ago: Chicken domesticated in the Indus valley
2,700 years ago: Rome is founded
17,000 B.C.: Emmer Grain is gathered
10,000 B.C.: Agriculture begins
10,000 B.C.: Bread is created
8,000 B.C.: Lentils are cultivated
7,000 B.C.: Pigs are domesticated
7,000 B.C.: Walnuts and beans are cultivated
6,000 B.C.: Dates and Maize are cultivated
6,000 B.C.: Cheese is discovered
5,500 B.C.: Honey and sugar is discovered
5,500 B.C.: Chickpeas are cultivated
5,000 B.C.: Olive Oil is discovered
5,000 B.C.: Squash is cultivated
4,000 B.C.: Grapes are cultivated
4,000 B.C.: Oranges are cultivated
3,200 B.C.: Chickens are domesticated
3,000 B.C.: Peas, Fava Beans, Onions, Carrots are cultivated
3,000 B.C.: Many spices and tea is discovered
1,500 B.C.: Chocolate is discovered
850 B.C.: Celery is cultivated
500 B.C.: Artichokes are cultivated
500 B.C.: Sausages and pasta are created
300 B.C.: Bananas are cultivated
100 A.D.: The Romans invent cheesecake, ice cream and flan
800 A.D.: Codfish is discovered
1482: Columbus discovers America bringing Potatoes, Corn,
Tomatoes, Peppers, and peanuts to Europe.
1495: Marmalade is invented
1550: Pancakes are invented
1700: Shortbread is invented
1756: Mayonnaise is invented in England
1762: The sandwich is invented in England
1767: Man-made soda water is invented in England
1767: Grapes are introduced to California
1796: Pumpkin pie is invented in New England
1856: Condensed milk is invented
1863: Breakfast cereal is invented in America
1885: Evaporated milk is invented
1897: Jell-O is invented in America
1903: Tuna is canned
1911: Crisco is invented
1920’s: Frozen foods are created
1950’s: Many candies and Fast Foods are invented

HOLIDAY: Columbus Day

2006-10-08T23:40:00.000-07:00

Columbus Day

In the fifteenth century most believed the world was flat and you would either fall off the edge or get eaten by monsters and if anyone dared suggest otherwise, they would be jailed. Christopher Columbus, and Italian, was one of those men who dared to propose the world may be round but fortunately he was able to be more diplomatic about voicing his viewpoint. He convinced Queen Isabella of Spain to finance the exploration of a new trade route to Asia for the spice merchants to use. Up until that time, spice merchants sailed down Africa, around the Cape of Good Hope and then continued eastward to Asia and India. He began his campaign in 1486. Isabella declared that if he were successful discovering a new route and/or conquering a new land, she would name him “Admiral of All the Ocean Seas” and one-tenth of the resources he discovered. On August 3, 1492, he departed on the Santa Maria with the Nina and the Pinta sailing beside him. Columbus and his men suffered disease and death during the voyage but on October 11, they saw a light and the next day they discovered it was coming from a new land. They had thought they reached India and called the native people “Indians” but they were informed that the island was name Guanahani. Later they sailed to what is now known as Cuba but believed it was Japan. Columbus named the land San Salvador and claimed it for Spain. Columbus died not knowing that he had discovered completely new lands.

In 1792, New York City a ceremony was held in honor of Columbus. The city of Washington was officially named the District of Columbia. In 1892, New York City erected a statue of Columbus at the start of Columbus Avenue and replicas of the Santa Maria, Nina and Pinta were displayed at the Columbian Exposition in Chicago. In 1866, it was the Italian organizations that were crucial in creating the Columbus Day celebrations and eventually Italian organization held Columbus Day celebrations across the United States. In 1905, Colorado was the first state to observe Columbus Day and other states followed suite in the next years. President Franklin Roosevelt proclaimed October 12 as Columbus Day in 1937. Then in 1968, President Johnson, declared that Columbus Day would be a National holiday celebrated every second Monday in October. The day is also set aside to celebrate all Discoverers.

RECIPE: Beet and Jicama Salad

2006-10-07T00:20:00.000-07:00

Beet and Jicama Salad

1/2 Jicama
2 large Beets
Orange juice
Rice wine vinegar
Grainy mustard
Salt
Pepper
Olive oil
Marjoram

Obviously this is not an exact recipe. But it is so simple that you really just need to go by how many people you are serving and by taste. The beets will be raw so their full flavor is not brought out. Thus, you want the vinaigrette to be fairly mild so you can taste the beets.

Since the dressing should not be overpowering, you only want a little bit of acidity. Mix the orange juice and a small amount of the vinegar in a salad bowl. Mix in the mustard, salt and pepper. Slowly drizzle the olive oil in, while stirring with a fork, to combine.
Peel the jicama and beets. Julienne both the vegetables. Add the vegetables to the salad bowl and add the marjoram. Toss to combine. Serve immediately.

PHOTOGRAPHS: Flowers in July

2006-10-06T00:15:00.001-07:00

Purple Mint Family

Ginger Flower

Hens and Chicks

RECIPE: Yogurt Cheese

2006-10-03T10:14:00.000-07:00

Yogurt Cheese

1 quart plain yogurt

Cut 4 layers of cheesecloth on top of each other. Place the layers in a colander and place the colander over a large bowl so that the liquid that comes out is held by the bowl but does not touch the colander. Spoon the yogurt into the cheesecloth. Gather the four corners together and twist together tightly. You can hold the twist with a twist tie or if it is long enough then tie it into a knot. Place in the refrigerator overnight so that the whey liquid can drain out into the bowl. If you can, open the cheesecloth back up and stir it up lightly and then retie. You can also press down on it slightly from time to time to help squeeze out some more whey. Don’t discard the whey because it is full of protein and nutrients. It can easily be added to soups. The consistency should be similar to a soft cream cheese.

RECIPE: Sausage Pinwheels

2006-09-30T00:01:00.000-07:00

Sausage Pinwheels

Make anytime before and freeze the slices.2 cups biscuit mix
½ cup milk
¼ cup butter, melted
1 lb Sausage Roll Meat

Preheat oven to 400. Combine biscuit mix, milk and butter in large bowl and stir until blended. Refrigerate 30 minutes. Divide into two portions. Roll out one portion on floured surface to 1/8” thick rectangle, about 10x7 inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage. Place rolls in freezer until hard enough to cut easily. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes or until golden brown. Makes 48. When ready to serve, thaw slices in refrigerator and bake.

PHOTOGRAPHS: An Afternoon At Preston Winery

2006-09-28T21:34:00.000-07:00

Preston is an organic winery in Geyserville, California. It is one of the most idyllic spots. They also make a delicious olive oil that I have been using since I got back. It is not too grassy which is good for my taste buds. They also had some delicious Italian Pink Neck garlics for sale.

Their fruit and nut trees were filling up and ripening. Hints of color were shining through their skins. The kind of color that shows the promise of deliciousness that makes you want to come back for their harvest.

Grapefruits beginning to ripen

Walnuts

Pomegranates Reddening

Persimmons before the Orange

Olive Trees

RECIPE: Prosciutto Wrapped Asparagus Spears

2006-09-26T07:02:00.000-07:00

Prosciutto Wrapped Asparagus Spears

30 medium-thin asparagus stalks
4 ounces peppered Boursin cheese, softened
1/4 pound thinly sliced prosciutto

Trim the asparagus stalks so the spears are 5” long. In a deep skillet bring 1 ½” salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels. In a bowl mash the Boursin with a fork until it is smooth. Or grill the asparagus.

Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about ½ tsp Boursin. Wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, and asparagus spears in the same manner.

QUICK COOK RECIPE: Coconut Cream Pie Not From Scratch

2006-09-25T22:39:00.000-07:00

This is less than even semi-homemade but I was in a pinch and not cooking for a gourmande so it worked.

Coconut Cream Pie – Cheater

1 pre-made graham cracker pie crust
1/4 cup chocolate chips
1 tablespoon milk
1 instant vanilla pudding mix and milk
1 teaspoon vanilla extract
1 cup sweetened coconut

In a microwave, heat up the chocolate chips and milk so that the chocolate melts. Stir to combine. Spoon the chocolate onto the crust and let sit to the side.

Make the instant vanilla pudding according to the directions on the package. Add the vanilla extract and coconut. Stir to combine.
Pour the coconut cream into the pie crust and let it set up for about 30 minutes. Serve.

PHOTOGRAPHS: Sand Tornado

2006-09-25T21:55:00.000-07:00

I caught this on Highway 5 while the car was zooming by. Nope, we did not even stop. The boys were sleeping and we did not want to jinx it.

RECIPE: Rubik's Cube Cake

2006-09-24T23:09:00.000-07:00

Well I made this for an '80s themed party. It was the first time I have ever used fondant. It was definitely dry. I did not work quickly enough. But I am not sure how to do it faster and get all that dye in it. Then it fell apart during transportation.

It did not matter because everyone loved it and I quipped that it symbolized the destruction of the '80s mindset. A few people laughed at that idea.

RECIPE: Alsatian Pizza/Tarte Flambee

2006-09-22T21:43:00.000-07:00

Alsatian Pizza/Tarte Flambee
Makes 1-12" tart

This peasant dish is found all over Alsace, in the home and in restaurants. It was probably originally made to use left over dough and a quick meal.

Dough:
1 1/4 teaspoons lavender honey
1 packet dry yeast
1 2/3 cup flour
1 teaspoon fleur de sel
1 tablespoon vegetable oil plus more for the bowl
1/4 cup luke warm water
Topping:
2 teaspoons vegetable oil
1 small onion, sliced into rings
salt
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup Muenster Gerome
Pepper

Dough:
Pour water into a small bowl and add honey, stir until dissolved. Add yeast, stir once, let stand 5 minutes until it begins to blossom. Add flour and salt to a food processor fitted with a steel blade. Add yeast water, oil, 1/2 cup water. Process until dough forms a ball. Scatter some flour on counter. Knead the dough for a minute or so until it is smooth and elastic. Oil a large bowl with oil, place dough ball in center. Cover with plastic wrap. Place in a warm place and let rise until it doubles in size, about 2 hours. Preheat oven to 37F. Remove raised dough from bowl. Place on pizza stone. Press and stretch the dough into a 12” round. Do not roll the dough, this would remove the air pockets.

Note: The dough can be made up until this point and frozen. Defrost for half an hour before baking.

Tart:
Place in oven and cook until the top is golden brown. Take out of the oven and flip the pizza to the other side. In a saucepan, heat vegetable oil over medium heat. Add onions and salt, sauté until lightly browned. Mix the ricotta, crème fraiche, and Muenster Gerome cheese together. Smooth the cheeses over the dough. Sprinkle pepper over cheese. Spread onions over the top. You can add cooked bacon, ham, sautéed mushrooms, or anything else you want on top of that if you want. Place back into the oven and bake for 15 minutes until the cheese melts and the edges are crisp and slightly burnt.

Note: Muenster Gerome is from Alsace. Unlike typical Munster cheese, this is quite strong with a cumin flavor. If you can’t find it, replace it with any hard cheese like Gruyere.

RECIPE: Cocoa Meringues

2006-09-22T21:38:00.000-07:00

Cocoa Meringues
makes 2 dozen

1/2 cup sugar
1/4 cup cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

Heat oven to 225 degrees. Line 2 large baking sheets with parchment paper or a silpat. Sift sugar, cocoa, and salt into small bowl. Beat in an electric mixer on slow the egg whites and cream of tartar until soft peaks begin to form. Add cocoa mixture, 1 tablespoon at a time, and beat until meringue is stiff and glossy.

Drop meringue onto baking sheets with a teaspoonful, 1 inch apart. Or pipe into shapes. Bake about 2 hours until crisp and completely dry. Let cool meringues on baking sheets in the oven. Sift powdered sugar over cookies and remove from pan. Serve alone, with ice cream, whipped cream, and/or berries.

QUICK COOK RECIPE: Srambled Eggs for Dinner

2006-09-22T05:04:00.000-07:00

Eggs for dinner is easy breezy. If you add a little white wine to the eggs then it adds a little zip to it. Serve with a side salad and some toasted baguettes with a really good butter.

Scrambled Eggs for Dinner
Serves 2

2 tablespoon butter
5 eggs
1/4 cup white wine
3 tablespoons fresh chives
salt
pepper

In a skillet, melt the butter over medium heat. Meanwhile, combine all the ingredients in a large bowl and whisk. Pour into the skillet and cook, stirring occasionally, about 4 minutes until set.

PHOTOGRAPHS: Purple Flowering Tree

2006-09-21T00:10:00.000-07:00

RECIPE: Choucroute Garni

2006-09-19T21:40:00.000-07:00

Choucroute Garni
Serves 6

Choucroute means sauerkraut which is pickled cabbage. Garni means garnished.

4 pounds sauerkraut
3 tablespoons schmaltz or vegetable oil
3 cups onion, sliced
2 carrots, chopped
Bouquet Garni of:
10 juniper berries or 1/4 cup of gin, 10 black peppercorns, 1 bay leaf, 1 1/2 teaspoons caraway seeds, 4 garlic cloves, peeled
1 cup Riesling
1 cup beef stock
Salt
15 new potatoes
1 2-pound smoked pork butt
4 bratwurst
2 kielbasa
3 knockwurst
Mustard, to serve with

Preheat oven to 350F.

Drain the sauerkraut and rinse with cold water. Soak for 10 minutes and rinse. Repeat once more and completely drain. Squeeze out as much water as possible. Set aside.

Place the smoked pork butt in a pan and cover with water. Bring to a boil, reduce heat and simmer for two hours.

Heat the schmaltz or oil in a large casserole and add onions and carrots over low heat for a few minutes until lightly browned. Make up the bouquet garni by putting the ingredients in a cheese cloth and tying it closed with a string.

Add the bouquet garni, sauerkraut, wine and stock to the casserole. Bring to a boil. Add salt to taste. Cover with lid and place in the oven and cook for 2 1/2 hours. The choucroute should be bubbly, not too dry and not soupy.

Meanwhile, bring a pot of water to boil Add the kielbasa, lower the heat, cover, and simmer 20 minutes. Then bring back to a boil, add bratwurst and kielbasa, cover, lower heat, and simmer for 15 minutes. Then turn off the heat and let rest in the water another 5 minutes.

Bring a large pot of water to boil. Add potatoes and boil until done. Drain and place the potatoes on top of the choucroute once it has cooked for the 2 1/2 hours.

Remove the bouquet garni from the choucroute. Place the meats on top of the potatoes. Serve with mustard.

RECIPE: Grilled Vegetables

2006-09-19T14:02:00.000-07:00

This is the perfect vegetable dish to make for a buffet style party. This way people can choose what they like and what they don't. Also, You don;t have to work too hard to plate it because they look so beautiful just layed out in rows. I served these with a Creamy Lemon Vinaigrette.

I just used my grill pan and grilled them all seperately. I lightly tossed them with olive oil and sprinkled them with fleur de sel and black pepper. I cut the asparagus spears in half lengthwise after I cooked them. I grilled the corn while still on the cob and then cut the kernals off.

RECIPE: Chicken Stuffed with Pesto and Ricotta Cheese

2006-09-19T11:43:00.000-07:00

Chicken Stuffed with Pesto and Ricotta

4 Chicken Breasts
2 cups ricotta
3;4 cup pesto
salt and pepper
vegetable oil

Preheat oven to 375.

To pound the Chicken Breasts, rinse the chicken breast in water so that it is moist. Place the breast between two pieces of plastic wrap. Then pound until it is fairly thin. The water really helps to prevent that the chicken gets torn when pounding it flat.

In a large bowl combine the pesto and ricotta cheese. Put a large spoonful of the stuffing over the breast and roll up. Stick toothpicks into the chicken to make sure the chicken stays tight and the stuffing does not spill out. Brush the breasts with a little bit of vegetable oil and then sprinkle on salt and pepper. Bake for about 45 minutes and then let rest. Remove the chicken rolls to a cutting board, remove the toothpicks and then slice on an angle and move to a platter. Serve at room temperature or warm.

RECIPE: Gougeres – Tiny Cheese Puffs

2006-09-19T07:00:00.000-07:00

Gougeres – Tiny Cheese Puffs

Unsalted butter and flour for baking sheets
8 tbs unsalted butter, chilled, cut into small pieces.
Pinch of salt
1 cup water
1 cup minus 1 tbs all-purpose flour, sifted
4 large eggs, lightly beaten
¾-1 cup freshly grated Gruyere cheese

Preheat oven to 400. In a medium-size heavy-bottom saucepan, combine the butter, salt, and water over high heat, bring to a boil, whisking occasionally. When mixture boils, remove from heat. Add the flour all at once, and beat vigorously with a wooden spoon until the mixture comes away from the sides of the pan. Return the pan to low heat and continue beating for 1 minute, to dry out the dough.

Quickly transfer the dough to the bowl of a heavy-duty electric mixer with a flat paddle. Gradually add the eggs one at a time and ½ cup of the cheese, mixing at a moderately high speed to incorporate the maximum amount of air. Dough should have the consistency of very thick mayonnaise.
Transfer the dough to pastry bag fitted with a plain ½” tip. Pipe into 2” mounds, spacing them about 2” apart. Or carefully spoon dough onto the sheet with a tablespoon. Sprinkle the tops with the remaining ¼ cup of cheese. Place in the center of the oven and bake until puffs are an even golden brown, 20-25 minutes. Avoid opening the door because the humidity will escape causing the puffs to dry. Serve warm or at room temperature.

PHOTOGRAPHS: Creme Fraiche

2006-09-18T02:02:00.000-07:00