Happy Frittata and Hangover Quiche

You might have thought I wasn't coming back from The Tundra (Denver), but back I am and no snow here--yet! Yea!!! It's way too cold for me even in T-Town but whatcha gonna do? Put on your long underwear, wrap up in a blanket and hope in a blink spring is back real soon.

While not having a Rocky Mountain High and trying to ignore the snow on the ground, my beautiful daughter and I spent some quality time eating at some exceptionally fine dining establishments (Panzanos, Little India, La Fondue) and cooking a tad bit on Christmas morning. Nothing fancy, just a hot-out-of-the-oven quiche. Now the nice thing about frittatas and quiche is their simplicity. If you've got eggs, you can throw anything into the mix you like--vegetarian, meat lovers, any kind of cheese--add a pre-made (or your Mama's recipe) pie crust and voila! you have quiche.   Leave off the crust and voila! you have frittata.

So let's get started because you know on New Year's Day, you either stayed up too late, drank too much and/or just don't feel like doing a darned thing but you have to eat breakfast/brunch. You can even put most of this together the night before but that's as likely to happen as outlawing guns in Oklahoma.  There are two recipes here--one for vegetarian quiche and the other for sausage frittata--mix or match ingredients, your choice.

Vegetarian Quiche

Preheat oven to 350 degrees
1 store bought pie crust (if frozen, let thaw--if dairy case, place in pie plate and crimp edges) or make your own crust
6 eggs
1/8 c milk, half and half or cream
1 medium onion, chopped
2 cloves garlic, chopped
leftover veggies--we chopped balsamic glazed brussel sprouts from Panzanos--about 1 cup
and/or
fresh veggies--thin-sliced carrots, mushrooms, bell peppers, etc.--saute in butter/olive oil until barely tender
1/2 c grated cheddar cheese and additional for topping
salt and pepper

Saute onion and any fresh veggies in 2 TBSP butter and 1 TBSP olive oil until onion is translucent. Add chopped garlic and veggies and continue cooking for about 2-3 minutes, stirring often. Set aside and cool slightly.
In a medium sized bowl, lightly whisk eggs and milk. Slowly add sauted vegetables or leftover veggies into egg mixture. Add grated cheese, salt and pepper and blend.
Pour into pie crust. Place pan on drip pan in oven and cook 25-30 minutes. When top is golden brown, remove. Let sit for 3-5 minutes, cut and serve.

Sausage Frittata Italia

Exactly same ingredients except:
No pie crust
add to recipe:
1/2 c ground sausage
2-3 small potatoes, peeled and grated
1/2 ball fresh mozzarella or goat cheese (Chevre), cut into chunks
Pecorino Romano cheese for grating on top

This can be prepared in an oven-proof skillet (which always seems to stick like crazy) or you can prep in a skillet and pour into a greased/Pam'd oven proof dish before placing in oven.

If cooking in oven-proof skillet:
Saute onions and sausage until sausage is barely cooked, add garlic and grated potatoes (and any fresh veggies)--cook for another 3-5 minutes. Add any leftover veggies and heat through for several minutes.  Whisk eggs and milk and pour over ingredients. Place one chunk of cheese in each serving spot-when eggs begin to set (top is still runny), grate Romano cheese on top and place under broiler for 4-5 minutes until puffy and browned.  Watch carefully.

 If baking in oven-proof dish:
In no-stick skillet :) saute onions and sausage until sausage is barely cooked, add garlic and grated potatoes (and any fresh veggies)--cook for another 3-5 minutes. Add any leftover veggies and heat through for several minutes.  Remove from skillet and place in oven-proof baking dish.  Whisk eggs and milk and cook in skillet until eggs begin to barely set, top is runny but bottom is starting to form up like an omelette--keep moving them around with a rubber spatula and then pour over vegetables in oven proof dish--spread across evenly, place one chunk of mozzarella cheese in each serving spot, grate Romano cheese on top and put under broiler for 4-5 minutes until puffy and browned.  Watch carefully.  Let set for 2-3 minutes, cut and serve. 
These can be breakfast, brunch or dinner.

And of course a champagne toast to everyone for a very Happy New Year.  Much happiness, success and great health in 2013.

Bonne chance!

Elk Meadow, Evergreen Colorado

 

 

Spice Up Your Life Chex Mix Cha Cha Cha

Two turtle doves and a pan full of Spicy Chex Mix...

Don't buy those horrid bags of 'Chex Mix' when you can have the best Chex Mix Ever in two hours. So you have to sit and watch the game or a movie and every 15 minutes you must force yourself to Stir The Mix. Big whoop. It's worth it. Be warned--you will not be able to stop eating this once you start. It is addictive. It is a drug. You cannot 'just say 'No'. It will be a tradition. Do not count calories or carbs. Diets start with Your New Year's Resolutions You Will Not Keep. It's OK. I hope no one really does but keep trying anyway. This stuff is REALLY GOOD. Thanks, hubby.

Spice Up Your Life Chex Mix (you can cut recipe down by half if you really think this is too much)

3-14"x18"x4" disposable aluminum pans from the dollar store

5 c each: Rice Chex, Wheat Chex, Corn Chex and Cheerios
4 c pretzels--sticks or bows

4 c mixed nuts
1 c cooking oil
2 TBSP Worchestershire
2 tsp Tabasco
2 tsp Liquid Smoke

Spices:
2 tsp garlic salt
2 tsp chili powder
1 tsp celery salt
1 tsp onion salt
1 tsp Lawry's seasoning salt
1 tsp Fines Herbs
1/2-1 tsp Cayenne Pepper

Mix cereals together, divide equally into two pans.
Pour 1/2 c oil onto each pan of cereals
Mix spices and pour equally over the two pans of oiled cereals
Stir and pour cereals into third pan back and forth into other pans to mix thoroughly. Divide mix back into two pans.
Heat oven to 200 degrees. Place cereals in oven, stir every 15 minutes.

Cool and package in containers or gallon ziplocs.

Bon Chexatit!

You Stole The Joy of My Life

Holding your soft, small hand in mine, I walked you to the door and down the  hall to your Kindergarten room.  Full of primary colors,  happy pictures of smiling oranges, goofy grapes, animal drawings and the guinea pig in his glass house sitting in the corner.  Your pretty and oh-so-young-and-full-of-hope teacher greets us with a beautiful smile and a warm pat on my shoulder as she takes you into her safekeeping and  waves me goodbye.  Always with a tug at my heart, I turn away, being the brave Mommy I must be and look foward to the end of the day when I hear your excited recitations of alphabet lessons, milk and cookies, playground time and what you will be doing tomorrow at school.

I go home and do the routine cleaning--dishes into the dishwasher, towels hung in my idea of neatness, toys put into toyboxes, feed the dog, feed the cat and maybe a walk around the block. A typical day, in a typical American home with the kids  safely learning their ABC's at the neighborhood school.

The phone rang and the caller ID shows the school is calling.   Oh dear--have you come down with a fever?  Forgotten your assignment?  I smile with a bit of hesitation hoping it won't be necessary to go back and face the office in my t-shirt and sweatpants...Mom clean-up comes later in the day. Sunglasses and a jogging set work for walking or driving kids to school.

Fast forward twenty years. I am at my office getting ready to leave for lunch and the phone rings. The caller ID shows a hospital I'm not familiar with. 'Hello, I need to speak to the mother of (my daughter)." My heart skips a beat. 'This is her Mother.' 'You're daughter has been in a very serious automobile accident. She is alive but in serious condition. We are assessing her injuries and I have no other information at the time. She is conscious. Can you get here right away?' 'I'm at least 12 hours away but I will be there by this evening. Can I talk to her?' 'No, but she is asking for you.'

The tears come. I cannot stop them. My baby is too far away for me to hold her in my arms and what if I don't get there in time? What if it's worse than they say? What can I do from here? I grab my purse and drive like a maniac to my house. I tell her father I am leaving NOW. I drive with an angel on my shoulder the 12 hours to my daughter and it takes 10 hours because I don't see the cars, there are no highway patrolmen, no deer jumping in front of my car...only a jack rabbit running for his life down a lonely highway in the middle of a deserted highway someplace near the mountains and as I get closer, ice on the road. I slow to the highway speed limit and skim across the snow patches praying to a God that doesn't protect my beautiful child to please keep me on the road and maybe pick up my car and just drop me at the emergency room. I run a red light in the small town she has been taken to by ambulance with her friends who were in her car driving home for the holidays. One has a broken leg. One is OK--but no, she's waiting for a life flight to a metropolitan city that handles extreme injuries. A red light appears behind me and I push the pedal harder to hurry through this ugly place that holds the joy of my life in its not-state-of-the-art hospital walls.

I slam into the ER driveway with the local cop hard on my tail. I throw open my door and jump out only I can't go in because the Barney Fife, gun pulled and Official Police Badge shining in the bright lights wants to arrest me for running that red light. I tell him he needs to step away because I'm going in. He asks me if I realize I have run a red light and broken the law. A strange, animal instinct rushes through my veins and I stare at him through eyes of Mother Dares You to Step An Inch Closer. I walk away from my car and I hear him say, 'Don't do that again, or I'll have to take you in.' I keep going through the doors, up the stairs to the third floor of this old, tired hospital with it's shiny floors and depressingly sad yellow-green walls to the nurse's desk. They take me to my daughter. She looks up at me when I enter the door and tears fall down her face. She grimaces with pain. Her back is broken Her ribs are broken. There are small cuts on her face and her hair is matted with blood and pieces of glass. She gasps for air as she cries and I hold her arms and rub her shoulders and smooth back her hair from that beautiful face. God give me strength to calm her.

The agony of guilt for being the driver of the vehicle her friends were in heading home, in the fog, when the tractor trailer pulled in front of her and dumped the backhoe into the windshield, slamming everyone into positions that break bones and puncture organs, becomes as painful as the ache in her back and sides. It will be several years before peace comes to any of us, if ever.

That phone call could have been the school calling to say, 'There's been a shooting. Please come to the fire station for further information and to pick up your child.' It could have been the worst day of every parent's nightmare. That my child wasn't there to pick up. It could have been the end of my life as I know it because someone took away 'The Joy of My Life' forever. We got a second shot a life and it's joys and miseries. We were lucky.

Hold close the ones you love. Send your children into the world with the words, ' I Love You' until they think they get tired of hearing it. Never take for granted that life will be as it started
at the end of the day.

Oven-baked Risotto

I love risotto.  I don't love standing over the stove stirring the liquids into the rice.  Here's a quick, easy way to have risotto on the table without any effort and it's really good. 

I was leary that this could possibly work because every Italian recipe tells you to constantly stir the rice and broth.  Just goes to show you, when you're too lazy to cook something creamy, earthy and delicious, you can cheat.  Your choice--daydreaming over the stove or having a glass of wine while this cooks itself.

Oven-Baked Risotto
3/4 c Arborio rice
3.5 c chicken or vegetable broth

1/2 c grated Percorino Romano,  Parmesan or any hard Italian cheese you prefer
3 TBSP butter
salt, pepper

1 c frozen peas...or vegetable of your choice

In an oven-proof casserole, mix the rice and broth.  Cover and place in 350 degree oven for 1 hour.  Remove and stir in butter, cheese, salt and pepper until creamy.  Mix in veggies.

Mama mia, itza gooda.

Bon appesotto!

Mais oui, vous pouvez! But yes, you can! Boeuf Bourguignon

I fell in love with Paris and croissants on my first trip there with my daughter 12 years ago. When I came back, French croissants were nowhere to be found in this city. Oh, there were packaged ones and bakery displayed fauxoissants--made from shortening (not butter), nothing flaky enough to compare in the least with those heavenly, Parisian morning staples and nothing worth bothering with.  I bought Julia Child's book, Baking with Julia and taught myself how to make croissants (and we'll cover that another time).  Not exactly the same (our flour is different) but better than any I have yet to eat stateside.

Julia became my mentor--long before The Movie and The Books--I was a devoted Saturday audience of 'The French Chef' on PBS. Laughing at her but mesmerized by the things she would make, I had no idea at the time just how much her cooking would influence my pursuit and love of a good meal. So, one would certainly think, 'If I can make croissants, why wouldn't I be able to make just about anything?' Intimidation, my friends. As marvelous as her Bible is, Mastering the Art of French Cooking, as wonderful as her remade DVD's of her TV show are, I was 'lacking the courage of my convictions' that I could attempt to make one of THE most famous French dishes known--Boeuf Bourguignon ("BB"). Three pages and two more reference pages from her book seemed daunting--it IS daunting. In the movie, Julie and Julia, the moment when her soon-to-be-publisher is making BB and tasting it for the first time--I knew then by the look on her face that I should surely attempt this peasant dish that makes you feel like Marie Antoinette before losing her head.  Of course, it's doubtful she ate this being so busy with that cake ordeal and all.

So, this day I have followed her recipe to the absolute T and I have Never Tasted Anything So Delicious Anywhere and I have eaten in some very, very fine restaurants. This is to die for. As my most-wonderful-husband-in-the-world said, 'Can we market the smell?' And then when he tasted it, his eyes rolled back in his head and a moan came out of his mouth--rather hedonistic--but likeable, nonetheless.

If you will bear with me and not give up at the length of what seems way too much effort (which it is definitely not)--I promise you, your guests will think you are a 4 star Michelin chef when you serve this. It is not difficult and contains nothing exotic. It is magic.

First, be organized 'mise en place' and have all your ingredients out before you begin. Also, pay close attention to the directions. They are very important--simple--but must be followed. When I began, I thought, 'why couldn't this be cooked in a crockpot?' Don't even think about it. The preparation processes provide layers of flavor you cannot achieve by throwing everything into a slow-cooker. I will shorten what I can--however, the prep time is about 30-45 minutes; baking time is 4 hrs and the finish takes just a few minutes. Everything can be prepared in advance and reheated. If there's anything left, the flavors meld into an even more flavorful stew. Don't be alarmed by the look of this when done--you are cooking in red wine and vegetables that will darken as they soak up the gorgeous flavors. It is divine.


Boeuf Bourguignon

I.
3-4 slices of bacon, sliced into 2" pieces
1 TBSP olive oil

II.
3-4 lbs Chuck roast cut into 4" chunks
3 sliced carrots
1 sliced onion (or 4-5 shallots, halved)
salt, pepper
1-2 TBSP flour

III.
3-4 c red wine
3-4 c beef broth
1 TBSP tomato paste (this is why you should have a tube of Amore' in your fridge)
2 cloves garlic, smashed and chopped
1/2 tsp thyme
1 crumbled bay leaf

IV.
18-24 small onions or 1 large onion, quartered or 5-6 shallots, halved
1 c beef broth
1 lb fresh mushrooms, quartered
4 TBSP butter
2 TBSP olive oil
parsley sprigs


V.
1 TBSP butter
2 TBSP flour
****************************

I. - Simmer bacon in small saucepan of water for 10 minutes. Remove from water and dry.

II. Heat oven to 450 degrees.

In large skillet, saute' bacon in oil until nicely browned. Set aside.
Thoroughly dry chunks of meat with paper towels, heat more oil (if needed) to medium-high heat and quickly brown meat on all sides. Remove and place with bacon.

Brown vegetables in skillet. When slightly browned, add meat and bacon back into skillet, toss with flour, salt and pepper and place on medium rack in oven for 4 minutes. Toss meat and return to oven for 4 more minutes (this browns the flour and starts melding flavors). Remove from oven.

Reduce oven heat to 325 degrees.

III. In oven-proof casserole, scrape out bits from skillet, add meat, bacon and vegetables. Pour over wine to barely cover, add broth and tomato paste, garlic, thyme and bay leaf. Cover and place on middle rack for 4 hours.

IV. Onions - Heat 2 TBSP butter and 1 TBSP olive oil to medium heat and saute onions for 10 minutes, or until browned evenly--stir often. Add 1 c beef broth, 3-4 parsley sprigs, 1/2 bay leaf and 1/4 tsp thyme. Cover and simmer 20-30 minutes (Julia: 40-50 moinutes!) remove cover and reduce any remaining liquid. Throw out parsley and bay leaf.

Mushrooms--VERY IMPORTANT--Clean and DRY thoroughly. They will not brown if moist.
In skillet, over medium to high heat, add 2 TBSP butter and 1 TBSP oil until foaming has stopped. Add mushrooms, and brown for several minutes. There will be no liquid in pan when done and they will be better than chocolate!

At this point, I added the onions and mushrooms to the casserole rather than serving them at the end as indicated in Julia's recipe. Or you can just serve the mushrooms for dessert!  Seriously, they're so good you won't stop eating them...so maybe cook more than a pound?

V. When meat is fork tender, remove casserole from oven and dump all into a strainer over a medium saucepan. Set meat and vegetables aside. Stir the butter and flour into a paste and whisk into liquid from casserole. Depending on how much liquid has been reserved, add more broth or flour to thicken slightly--this is not gravy but a beautiful blanket to cover the meat and vegetables in a rich sauce.

Place meat back into casserole, top with vegetables and sauce. Serve with boiled and buttered potatoes and a loaf of French bread. Heaven on earth.

Bon appétit

Float Your Boat Meatloaf Potatoes

Sometimes, y'all just have to want some downhome cooking but the thought of your Mom's meatloaf or liver and onions (God forbid) are not what you have in mind.  The last thing most of us want when we walk in the door after a day at work is standing around in the kitchen for hours or staring in the fridge wondering what the heck's for dinner.  Well these little potatoes will put a smile on you and your significant other's face. Yummy baked and smashed potatoes toped with  an oh-so-good-not-your-mom's meatloaf all nestled in a potato skin.  You'll wonder why you hadn't thought of this before!

Float Your Boat Meatloaf Potatoes
4 medium sized baking potatoes
milk
butter
1/2 c grated cheddar cheese


meatloaf:
1/2 lb hamburger meat
4 breakfast link sausages or one sweet Italian sausage out of their casings
1 clove garlic, chopped
1 egg
1/4 c marinara sauce
2 TBSP onion soup mix
1/4 c Italian bread crumbs

meatloaf topping:
2 tsp maple syrup
2 tsp wholegrain mustard
2 tsp ketchup


Bake potatoes in 350-400 degree oven until done.  While potatoes are baking, mix meatloaf ingredients in bowl.  Set aside.
Mix topping together in small bowl.

Split baked potatoes in half lenthwise.  Scoop out potatoes into saucepan and set potatoe boats in baking dish.  Add milk and butter to scoopings, salt, pepper and mash leaving lumps.  Keep warm.

Scoop meatloaf mixture into potato skins.  Top with syrup/mustard/ketchup topping.   Bake for 30 minutes at 350.  Check for doneness.  Remove from oven and top meatloaves with mashed potatoes and grated cheddar cheese.  Put back in oven for 15 minutes and broil last several minutes, if desired.

Bon Appotato!

Two Timin' Turkey Tortellini

Aren't you relieved when all the family and guests are gone after Thanksgiving?  You need to stretch out on your couch and work off those major calories...kind of feel like a ruminating cow that got into the wheat field--bloated, stuffed and extremely lazy.  Anywho, what to do with all those turkey leftovers.  I mean, one can only eat so many sandwiches (unless they're one of my hot turkey sandwiches) and there just comes a point where you're ready to feed what's left on that platter to the dogs.  Well don't do it!

That package of frozen tortellini had been in the freezer for a couple of weeks just waiting for me to put something together.  You can make this with any assortment of veggies and/or meats--chicken, tuna, pulled pork (sans BBQ sauce), or vegetarian but since we have Tom Turkey piled in the fridge, it just made sense to use him up as much as possible.  I happened to also have a nice bag of brocoli florets begging in their brocoli voices to be used but you could saute yellow and zuchini squash or green peas just as easily.

This makes about 3-4 servings--two times the food for half the effort.

Two-Timin' Turkey Tortellini

1-1 lb bag fresh or frozen Tortellini 
1.5-2 c. cubed, cooked turkey
1.5-4 c brocoli florets--depends on diet--do you want to lose some lbs? eat more brocoli
 2-3 TBSP cream cheese
1/2 c cream or half and half
1 clove garlic, crushed
1/2 c grated Pecorino Romano cheese
1/4 c black olives (optional)
butter and garlic oil to saute veggies
1/4 c chicken or vegetable broth
1/2 tsp Italian seasoning or fresh chopped basil

In a large skillet, drizzle lightly with olive oil and add 1-2 TBSP butter.  Add frozen or fresh vegetables and olives--brocoli, zuchini, yellow.  Saute for a few minutes and add broth.  Cook on medium-low heat while you prepare tortellini and sauce.

In large pot, cook tortellini in boiling water according to package directions--this only takes about 5 or 6 minutes--the torts just need to be heated through, not turned into biscuits.  Read the package.

In a small saucepan, add cream cheese and cream/half-and-half and cook on a low heat stirring to blend.  Add garlic and seasonings.  When blended and smooth, stir in 1/4 c Pecorino Romano cheese--more or less to your taste.  More is always better.  Heat through.

Drain tortellini, stir in sauce, top with veggies and more cheese.  Serve with yet more grated cheese.  If you can control yourself, there should be leftovers.

Bon appetitortellino!

Thanksgiving isn't what it used to be

When I was a child, I always looked forward to Thanksgiving.  Mom would cook and the whole house would smell like turkey-basted cinnamon rolls.  We would get into the station wagon and drive several hours to the Pawnee city park center--an old, rectangular, native rock building that could hold the 100 or so cousins, aunts, uncles and grandparents.

Long tables would run the length of the room and literally be covered with every possible food dish--all from scratch gardens on their huge farms- homemade noodles, fresh rolls, tender, corn-fed beef roasts and desserts we could never, ever eat in a day.  My Grandmother could make the best Red Velvet Cake I've never been able to duplicate (winning the state fair for her baking and roses) and my Mother's peach cobbler to this day is perfection with the cinnamony sugar flaky crust and fresh peaches oozing with juicy sweetness.

It was an opportunity to see long lost cousins, share stories and realize what it must have been like growing up in these very, large families during the early days of electricity and motorcars.  My Grandmother had 11 siblings.  I can't imagine feeding and caring for so many children but of course, they did.  Families worked, played and stayed together through hard times and abundance, rich or poor, droughts and floods.  They depended on each other.  They counted on each other to be there.  Men went to war, women ran households and children had responsibilities.  The family was key to happiness, love and security.

As I sit here today recalling those sweet, innocent days gone by, it seems we have lost the 'spirit' of communing with family.  Our lives have gotten so chaotic and electronic, generations now text or tweet their emotions. When did we lose the joy of visiting in person?  When did family become second to schedules, church, sports or sheer fatigue from all our 'priorities'?  Our lives are shadowed by the threat of terrorism, unemployment and a constant barage of media-driven information our brains cannot process.  How do we recover a simpler life?

Today, I will long for the joys of past Thanksgivings.  I will hold close those memories and hope that someday they will renew themselves.

Gorgonzola Walnut Pears Elegante Two Ways

We do have one very excellent Italian restaurant in our fair town that I can actually get most-wonderful-husband-in-the-world excited about going to (he swears I cook better than the other places and why go?).  This lovely, authentic place serves a simple appetizer/salad that I love.  When I first saw it on the menu, I was a bit hesitant to order it but the waiter insisted and now, everyone who goes with us Must Order This.

Because I love this so much, I had to try it at home.  It is always a possibility, however, that when I start cooking, what I start out to make can also be something else--in this instance--from a salad to a dessert.  Mama mia!  What a versatile dish.  So you see, you can always change, fix or just leave it alone.

In  my opinion, some of the best 'meals' consist of only a few things--cheese, salami, tomatoes, bread and a glass of wine.  Perfecto!

In Italy, the food is simple and never complicated.  Only the freshest ingredients are used. The results are clean--enticing you to savor every bite and slow down to enjoy the food, company and the moment.   A lost pleasure for most of us.

This is one of those extremely impressive, so simple to make dishes.  It is a contrast of sweet, salty bliss-in-your-mouth flavors--whether you choose the salad or the dessert.

Gorgonzola Walnut Pears Elegante' Two Ways

First - for the salad (serves two)

1 pear, split, seeded and cored - red Anjou pears are so lovely for this

1-4 oz tub Gorgonzola Cheese

1 TBSP heavy cream

1 TBSP cream cheese

1/4 c roasted walnuts

2 TBSP  honey for drizzling mixed with 2 TBSP extra virgin olive oil and 1 tsp balsamic vinegar

Your choice of lettuce or fresh spinach (I personally prefer a mild lettuce)

On a broiler tray, place split pears split side up.  Mix cream cheese, Gorgonzola and cream into a gooey, clumpy mixture.  Roast walnuts in dry skillet for several minutes (remember to shake and keep an eye on them or they will burn).  Scoop cheese mixture into mounds on pears.  Place under broiler until barely turning golden brown.  Remove.

Place pears on bed of lettuce, sprinkle with walnuts, drizzle with honey/oil mixture.

Second - for the dessert (serves two-four)

Prepare pears as above and combine cheeses with cream, stuff pears and broil.  Roast walnuts.

Melt 1/2 c semi-sweet chocolate chips or dark chocolate with 1 TBSP brandy, Kahlua or cream (chocolate in small pan, lidded, over larger pan with simmering water.  Remove from heat for 5 minutes until melted).

Place pear half on dessert plate, drizzle with chocolate, sprinkle with walnuts.  Split pear down the middle (it is now quartered) to serve 4

Play some Sinatra or Pavarotti, light some candles and you're almost in the home country.

Bon appeartito!

Yam Bam-a-Lam!

I used to hate sweet potatoes, especially that gawdawfuI moosh suffocated under marshmallows that was a staple at every Thanksgiving table I ever sat at while growing up.  But our tastes change as we grow older and I love me some yams, sweet potatoes and squashes (but I also like escargot, calamari and box wine so I'm maybe not the best judge of all things cuisine, mais no!)  I also have a sweet tooth so when I make this yummy, sweet, crunchy, casserole, it's almost better than...sex six chocolate bites of Cadbury.

 Anyway, even those who think they don't like sweet potatoes will fall in love with this because it's almost like pumpkin pie in a dish.  It's that good.  This was originally called 'Senator Russell's Sweet Potato Casserole but Yam Bam a Lam is a non-Party, non-political recipe. (Note:  I have no idea who Senator Russell is or was, but the basic recipe comes from an old Georgian cookbook.  He must have done something right to earn a recipe as a namesake--no 'Wieners' or 'Monicas' that we know of in this gentleman's history).  (Later Note--he was the sponsor of school lunch programs and on the Warren Commission--blah, blah, blah--BORING!)

Yam-Bam-a-Lam

for the casserole:
3 c mashed sweet potatoes--approximately 5 medium sweet potatoes or 2-16 oz. cans sweet potatoes (boil fresh, peeled potatoes until tender or bake until tender and scoop into medium-sized bowl).
Mix the following ingredients and pour into casserole baking dish:
1/2 c sugar
1/2 c brown sugar
2 eggs
1 TBSP vanilla extract or 1/2 vanilla bean scraped
1/2 c butter, melted
1/2 tsp freshly grated ginger, optional
1/2 tsp nutmeg


for the topping:
1 c packed brown sugar
1/2 c flour
1 c chopped pecans
1 c coconut
1/3 c butter, melted
Mix well with fork and crumble onto potato mixture.

Bake for 30 minutes at 350 degrees.  You can freeze and reheat or make ahead and hold in refrigerator the day before.

If this doesn't say Thanksgiving alongside your turkey, ham or tofurkey, nothing will.

Bon appétato!

Not Your Aunt's Cranberry Salad

There are some things you are destined to remember, unfortunately, around the holidays.  One of my least favorite dishes (besides marshmallow murdered sweet potatoes) was cranberry salad.  It just seemed like such an old-fart, pruney thing sitting on your plate in a puddle.  So, over the years, I have, of course, morphed it into a luscious, full-of-creamy badness side dish--or, as is usually the case around here--another helping along with dessert thing.  Besides, cranberries have twice the polyphénols (antioxidants) and vitamin C than oranges, are a relative of blueberries and bacteria blockers in certain areas of our bodies.  So, these little rubies are healthy and of course, cancel out the calories in the marshmallows, cream cheese and Cool Whip ;)

Super easy, fast and you can dip your spoon and treat yourself for probably three or four days after Thanksgiving--if there's any left.

Not Your Aunt's Cranberry Salad

1/2 bag fresh cranberries, rinsed and chopped, smashed--(whatever you like or however much stress you need to get rid of while anticipating relatives sitting at your table)
or
1- 6 oz. bag dried cranberries because hubby didn't know the difference in 'fresh'
1 orange zested (this means you lightly grate the orange peel NOT the pithy, white part--(don't you hate that word 'Pithy'--sounds like my 7th grade English teacher that had a lisp)
1 c Sprite or 7-Up
1 c fresh chopped pineapple or canned but fresh is soooo much better
1 package raspberry instant Jello
1 package cream cheese, cut into cubes
1 c chopped pecans
1/2 c chopped marshmallow (optional)
1/2 c coconut
 1 carton frozen Cool Whip, thawed

In a saucepan, add cranberries, pineapple, orange zest, jello and Sprite--bring to boil, cook until Jello is dissolved, remove from heat.  Let cool slightly then stir in cream cheese--leaving small lumps.  Add pecans, marshmallows, coconut and finally Cool Whip.  Mix Well.  Pour into your prettiest serving bowl--white is lovely and shows off the gorgeous rosy color. Freeze ahead and set out several hours before serving.

Cran appétit!

Apple Croissant Cake

This is one of those desserts that will make you proud because even though it is a bit time-consuming, the results are magnificent.  It is a very unique yeast cake--moist, bready and unbelievable decadent without being too rich--amazing for so few ingredients. 

I actually consider this more of a tea parlour cake and as such is wonderful served with hot tea, coffee or a big glass of milk. I can easily imagine elegant ladies retiring to the drawing room for afternoon tea and petite bites of this lovely cake...while the men, naturally, smoke cigars, drink brandy and talk trash in their no-women-allowed parlour.  Kind of reminds me of those wonderful holiday traditions where the women retire to the kitchen and the menfolk glue themselves to the non-stop football enduro.

Apple Croissant Cake
2 c plain flour (you can replace 1/2 c almond or whole wheat flour if you like)
1 c salted butter, room temperature
1 c sugar (extra for dusting or you can use large crystal decorative sugar for dusting)
1 tsp salt
1 TBSP yeast
1/2 c lukewarm water
1 apple, peeled and grated

(If you have a KitchenAid mixer you can use it or knead dough by hand)
In a large bowl, dissolve the yeast in water and wait for it to become bubbly.  Add flour and salt, mix well and start kneading--if by hand, dump dough on lightly floured counter and knead for approximately 15 minutes or until the dough is soft and pliable.  Shape dough into ball, cover with cloth and let rise in warm area for 3 hours.

Next:
On floured counter, start rolling dough and attempt to roll into a square shape about 1/2" thick.  Spread with butter (not all the butter), sprinkle with sugar (not all the sugar) and fold the dough over from each side to the middle--like a book.  Fold again to form another square.

Again, on a floured surface, roll the dough into a square shape about 1/2" thick.  Repeat butter/sugar as above and fold as above.  Cover with floured plastic wrap and let rest in refrigerator for 30 minutes.

Roll out as above for the last time.  Spread with butter and grated apples, sprinkle with sugar and fold as above.

Butter a round 9" cake pan.  Place folded dough in pan and press into pan.  Spread butter on top and sprinkle with sugar or decorative sugar.  Place in 425 degree oven for 20-25 minutes--checking often towards end to be sure top does not burn.  As soon as it looks golden brown, remove from oven and let rest on rack for 15 minutes.  Use rounded knife to lift/unmold your cake onto a platter or cut and serve onto dessert plates directly from pan.  Serve warm with whipped topping, if desired. 

You can thank me later when your guests and/or significant other's eyes are all rolling in their heads.  Heavenly.

bon appletit!

SANTUCCI'S IRISH MEATBALLS

Growing up in the Midwest, the closest thing to Italian food we ever had was Chef Boyardee's Spaghetti-O's or pizza from a box.  When I married my husband, I quickly realized what 'Little Italy' meant--his family immigrated to America from Italy (the Santucci's) and Ireland and living in NYC surrounded by Italian deli's, grocers and restaurants convinced me I'd better figure out how to cook Italian in my cucina.  Lucky for me, I had some idea what it should taste like after two trips to Italy.

Sundays are 'pasta' day in our house.  Most are spent cooking sauce for ravioli, rigatoni or spaghetti.  After much research and trial and error, the best meals seem to come from my meatballs.  You will never use frozen meatballs again if you go to the trouble of preparing these wonderful polpetta di carne.  You may also decide to grow basil, oregano and parsley because nothing compares to your own garden-grown herbs.

Plan on spending some time putting these meatballs together, but mama mia, magnifico!

SANTUCCI IRISH MEATBALLS:

For the meatballs: makes about 18
2 slices of day old bread--preferably Italian or French
1/2 c milk

1 lb hamburger meat or 1/2 lb hamburger and 1/2 lb ground pork
2 links mild Italian links, casings removed
1 TBSP pesto
1/2 c Italian breadcrumbs
1/2 medium onion, chopped
2 cloves garlic, chopped
1 egg
1/2 c grated Pecorino Romano cheese
In a medium-sized bowl that you will be able to mix all ingredients in, tear bread into small pieces, add milk, mix lightly and set aside.

In small skillet or saucepan over medium heat, drizzle about 2 TBSP olive oil and add chopped onion.  Cook for about 2-3 minutes.  Add garlic.  Cook another minute, stirring and  set aside.

In a separate bowl, blend together remaining ingredients except cheese.  Stir in onion/garlic mixture and add all to bread mixture, smoosh together with hands.  Add cheese and mix into meat.

Heat large skillet over medium heat.  Shape meatballs into pregnant-sized golfballs.  Cook to brown but you do not need to cook through--these will be added to the sauce and slow-cooked later.  What you want is a nice, crisp meatball--I brown two sides--place on paper towel to drain.  Do not crowd your skillet or you will have Italian Hamburger Helper when you try to turn the meatballs.  You can use tongs or two tablespoons to easily turn them.

To make the sauce:

1 jar Bertolli Tomato Basil Sauce--or your favorite pre-made sauce--this is only a base so don't get yourself all worked up it's not completely from scratch.
1 can 14.5 oz whole tomatoes (Cento or Red Gold are good brands)
2 TBSP Amore' tomato paste (this is Italian imported paste in a tube  you can find in most grocers)
1/4 c pesto
1/4 c dry red wine
1 tsp sugar--do not omit--this is very important to smooth the tomato acid taste
1 TBSP fresh basil
1 TBSP Italian blend seasoning
1/2 c grated Pecorino Romano cheese

In large pan, dump jar of sauce and whole tomatoes--either crush tomatoes in your hands or lightly mash with potato masher--you want chunky sauce.  Add remaining ingredients, stir well, cover and simmer over low heat for about a half hour.  Gently drop meatballs into sauce.  Cook for another 1-2 hours, occasionally stirring--gently.

Cook pasta of choice following package ingredients.  Top pasta with sauce, serve extra sauce for dipping bread.  Have generous amounts of grated Pecorino Romano and/or grate individually at table.  Delizioso!

San Gimignano, Sienna, Tuscany

Chianti wine is highly recommended or Vernaccia di San Gimignano white.

Buono appetito!

Walnut Pie Mini Muffins

I love free stuff, don't you?  I was ordering some things at my office and got a free Rachel Ray mini muffin pan.  Being as I'm not a big Rachel fan and I personally cannot believe anyone would buy her overpriced kitchen utensils, I was, nonetheless, quite happy to get this freebie even if it has ugly, orange handles.  I'll think of them as pumpkins instead of that other team's colors.

So, straight into the kitchen for these super easy, super fast babies.  Hubby gave his seal of approval, the dogs love them and you can whip these up Thanksgiving morning for breakfast, put them on your Turkey Dessert Table or make them ahead of time.  You can also replace the walnuts with pecans.

Walnut Pie Mini Muffins
makes 20 minis (if you don't nibble at the batter--adjust servings accordingly)

1 c chopped walnuts
1 c light brown sugar
1 c flour
1 stick salted butter,  melted
2 room temperature eggs (place in bowl of hot water for several minutes to bring to room temp if you forget to take them out of fridge beforehand)
1/2 tsp vanilla

Preheat oven to 400 degrees.

Place walnuts in skillet and 'roast' over medium heat for about five minutes--stirring often.  Remove from heat and set aside.
Whisk eggs and melted butter until well blended. Stir in vanilla. Combine flour/sugar mixture with egg/butter and mix well.  Stir in walnuts.
Pam the mini muffin pan and fill approximately 3/4 full--a cookie scoop works well for this or about a heaping teaspoonful for each muffin.
Bake for 12 minutes, turn oven down to 350 and cook another 4-5 minutes until done--insert toothpick and when nothing is sticking to it, it's done (I hope you knew that already).

Cool on rack for 10 minutes.  Test at least one--pop in your mouth, chew slowly and savor.

Spiced butter:
2 TBSP softened butter
very lightly sprinkle with nutmeg and cinnamon
mix well and serve with mini muffins

You should really test/eat make these ahead of time so you get into the fall season...cold, rainy days, sweaters, muddy paws...




Bon Muffitit!

CHOU FLEUR BECHAMEL SUISSE

"a cauliflower is nothing but a cabbage with a college education," Mark Twain

Just what was ole Mark smoking?  I have little idea what education and cauliflower have in common except one looks like a brain and the other should have one?  An interesting fact about this vegetable  (and if you don't like it, you should try this recipe so you can become a cauliflower convert) is it was once the rage at the court of Louis XIV and served in rich and elegant dishes--yet another reason for my love affair with all things French.  Anyway, it was known to the Romans, originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century.  It is also an example of the Fibonacci Numbering Sequence that I do not purport to understand except there is an order to the florets arrangement, numerically, as well as rabbits...and male bees only having one parent according to the Fibonacci rules.  Lost?  Me, too.  Who cares?

This is truly a dish you can indulge yourself (you can lower the fat/calorie content by using low-fat milk)  It's health benefits include potassium, Vitamin C, cancer prevention from its sulphur compounds and so low calorie. I promise, you will love the way this simple dish tastes.  It is creamy and mild and you will feel like a king or queen just knowing it's royal history.  I am such a romantic.

You will impress your friends when you say Chou Fleur Bechamel Suisse (show flurr beshammel' sweese) instead of Cauliflower with Swiss Cheese Sauce.

CHOU FLUER BECHAMEL SUISSE

1 head fresh cauliflower, bottom stem cut off, florets cut and broken into pieces
Steam for approximately 10-12 minutes until fork tender
Remove from heat, place in serving dish, keep warm

for the Bechamel (you should learn to make this basic sauce for almost everything!)

1 TBSP butter
1 TBSP flour
1/2-1 c warmed milk or half and half
1 slice swiss cheese

Make a roux: in a saucepan or skillet, melt butter, add flour and cook for several minutes, stirring, until it looks like wet sand.  Slowly start adding warmed milk, stirring, adding milk, and when the sauce has thickened to your liking, stir in swiss cheese until melted and add salt to taste.
 
Pour sauce over cauliflower, sprinkle lightly with nutmeg and ground pepper.  Take a bite and you might decide these are better than mashed potatoes.

Bon Fibonacci!

ELECTION BULL...BURGERS

(A satire on the election process and what it really means)

Considering the amount of bull everyone has listened to for the past...oh, year or so, it seemed right to take Election Day and celebrate our nation's favorite food...the HamBullburger.  You vegetarians will just have to find the bull in your vegetables...Freedom Fries, perhaps.  If you'd prefer a hotdog, I'm sure you can find the perfect 6" of lies in your favorite Nathan's or Oscar Mayer Wiener.

If you are a Democrat, you can grill as many Bullburgers as you can and give them to those less fortunate 47% slackards who would mooch from you anyway.

If you are a Republican, you must first tax the 95% fat of the cow and then invite your rich friends over for a middle class barbeque and write it off as a business expense.

If you are an Independent, you will most likely be unable to decide which serving has the least bull and eat chicken instead.

If you are an Undecided, you surely realize you are not capable of cooking anything, should go to bed hungry and wake up on Wednesday complaining about your government no matter who wins even though you probably didn't vote.

Since most of us have completely forgotten our high school civics and government class, the following is a refresher on this the highest most important job in the world--a lesson on what the President of the United States of America can and cannot do-do:

He can:

1. If the bullburger meat is from a foreign country, he can write a treaty to stop importing their product and denegrating the economic integrity of the US Beef Industry...with the Senate's approval...in exchange for oil--a non-political peaceful move.
2. He can sign a bill that all uninsured Americans must have the right to healthcare, socialized medicine or Canadian drugs.
3. He can grant pardons, as in the Thanksgiving turkey.
4. He can 'suggest' laws he believes will make him more popular such as flat tax, birth control and free beer on holidays.
5. He can make transfats illegal by urging Congress to pass laws that dictate what the citizens cannot eat.
6. He can address the nation and guide it on how to deep-fry a triple cheeseburger, Snickers bars or state fair turkey leg.

He cannot:

1. He cannot make a law that says you must eat sushi.
2. He cannot declare war on transfats, marijuana and asshole stupid Senators who continue to imply medically impossible body functions of the female body.
3. He cannot spend federal money on contracts to shut Donald Trump's mouth or perform a lobotomy on Sarah Palin, Rush Limbaugh or Fox News executives.
4. He cannot interpret laws or food labels.
5. He cannot choose his cabinet wood without Senate approval.

Here in the Midwest, you must always carry a gun, shoot your own meat, support the NRA, college football and your local anti-gay, right-to-life pundits.  For many, a conflict of interest that makes conversations difficult if you happen to have a liberal opinion about abortion, religion and/or healthcare.  You also must refuse to vote 'yes' for any city or state progress that will bring more business (income) to the area even though it might move the state from number one on teen pregnancy and meth labs in the country to a lesser place of national recognition.  Hey, I don't make this stuff up.

So there you have it.  More bull and a lesson in government heresay and rhetoric.  I for one suggest you eat what you want, support the economy by dining/drinking at your local bar, cafe or restaurant, turn off the TV and radio and try to believe the Truth...whatever that is... AND GO VOTE!  There's a good possibility it will be December before we know who was actually elected anyway so try to remain calm, be happy for the electoral college and start getting ready for the holidays. Ho! Ho! Ho!

Just be kind to one another no matter who wins.

Bull appétit!

Pomegranate Meringues...to die for

When I saw this gorgeous red tree, I thought of pomegranates...just for a second...and because they have been on sale, it seemed like as good a time as any to splurge on a couple and do something different with them besides stir them into a martini glass.

Have you ever made meringues? Me either. I simply think of gooey, boring pie toppings I can do without (except coconut cream pie, of course).  Not a lot of flavor and kind of a foo-foo, Frenchy thing.  Well, I recently saw a recipe I wanted to try and of course, had to see if I could even begin to do this. When you start talking about whipping egg whites and adding this and that--then baking, cooling, melting and drizzling it sounds like a big pain in the butt and my energy level goes back to watching election coverage (just kidding), reading a magazine or dog maintenance.  HOWEVER, this is the easiest thing ever, especially if you have the Big Hoss Kitchen Aide mixer to whip those egg whites into a mountain of curls and melt-in-your-mouth deliciousness. And talk about impressive--when most-wonderful-husband-in-the-world  has been out all evening at the grill cooking ribs, chicken, pork chops and steaks so his sweetie (me) doesn't have to worry about dinner all week, he deserves an indulgence (I am of course, his primary indulgence but dessert is a close second).

So here we go. Meringues--from those wonderful French English, Lady Rachel Fane, who in 1674, wrote her recipe down.  But since most of the population was illiterate, who knows what she was scribing?  It could very well have been some horrid English recipe for kidneys! Isn't it interesting though that something so simple becomes exclusive only to those who can read (I'm thinking middle eastern girls who are targeted by terrorists for going to school)...but I digress.  However, in 1692, Francois Rassailot, Royal Chef to Louis XIV, did use fine sugar to make a meringue for the king and because he published the recipe, should certainly receive some credit! Mais, oui.  It was King Louis XIV's great grandson, Louis XV, who lost his head over meringue.  Seriously.   Now you know the real story and it had nothing to do with cake.


POMEGRANATE MERINGUES WITH ORANGE CHOCOLATE

For Meringue: (makes 5-6)
4 egg whites, room temperature**
1/4 tsp cream of tartar
4-6 drops red food coloring
3 TBSP sugar

For pomegranate syrup:
juice of 2 Pomegranates, seeded
splash of brandy (optional)
2-3 TBSP sugar, if too tart

4 squares of orange chocolate 70% cacao--you can find orange chocolate just about anywhere and it does make a huge flavor addition but regular dark chocolate will work.
1 TBSP butter


**egg whites must be perfectly separated from yolk and no water on bowl, beaters or spatula...they will not stiffen if there is ANY yolk.
 
In a large bowl, beat egg whites until frothy (kind of slobbery looking), add cream of tartar and slowly start adding sugar.  Egg whites will stiffen rapidly into peaks.  Lift spatula up and out of egg whites to see if peaks hold.  When stiff, set aside.

Line cookie/baking sheet with parchment.
Onto beaten egg whites randomly drip 4-5 drops red food coloring and wiggle spoon in waves through out.  Do not blend--you want ribbons of color.  With two tablespoon-sized spoons, scoop out a glop of egg whites onto parchment.  Smoosh with back of spoon and then pop spoon gently on edges to form curls.

Place in 275 degree oven for one hour.  Check the last 10 minutes to be sure meringues are not burning.  Turn off oven, open door and let meringues cool for 15 minutes.  Remove from oven.

Melt chocolate and butter as follows:  In medium-sized saucepan, bring 1/3 full water to boil.  In small saudcepan, place chocolate and butter, place on top of medium-sized saucepan, seal with lid and remove all from heat, add brandy if desired.  Let sit 5 minutes.   Stir.

In small saucepan on medium high heat, bring pom juice and sugar to simmer for approximately 5-10 minutes until reduced and slightly thickened.  Set aside to cool.

Before serving, place cooled meringue on plate.  Dip spoon in melted chocolate and drizzle around edge of plate, zig zagging across meringue.  Place teaspoonfuls pom syrup in middle and down sides of meringues. Top with vanilla ice cream, cream fraiche or whipped cream. Sprinkle with pom seeds if you like them.

Try not to cry or making moaning sounds.  This is embarrasing it's so good.

Bon appétit!

Pecan French Toast

As my husband and I walked through the woods this morning observing how magnificent the fall colors are becoming, we came across a pecan orchard. We gathered as many as our pockets would hold and brought them back to our kitchen where we shelled and cleaned the autumn treasures. I had recently seen a photo and recipe for Pecan French Toast but y'all know I can't leave anything alone...much less a story I just made up about walking through the woods. Are you kidding me? Do you really think in downtown nowhere, we can find a pecan orchard? The trees around here are lovely just the same so I took the picture from our estate.

Not that it ever has to be a cold, crisp morning to enjoy French Toast, we definitely used it as an excuse to tweak the average Americanized version. Easy and oh-so-scrumptious!

Pecan French Toast

(for 4 pieces of toast)

4 slices of bread--white, wheat, French or Texan

2 eggs

1/3 c milk

1/8 c orange juice

1/2-1 tsp cinnamon

1/2 tsp vanilla extract or 1/2 vanilla bean scrapings

1/2 c chopped pecan pieces

Over low heat in a small skillet, roast pecans for approximately 5 minutes--shaking pan often. Remove from heat when fragrant.

If you are a bacon lover, fry the bacon--especially crispy with two slices you will crumble and use later. Fry more if you cheat and eat as you cook.

In skillet or griddle, place 1 TBSP butter and 1 TBSP vegetable oil or if your cholesterol doesn't matter and you don't care if your butt is the size of a heifer, add the butter to the bacon grease. Bring to medium heat.

Whisk eggs, milk, oj, cinnamon and vanilla until well beaten. Add bread, coat both sides and place in hot skillet. Fry until crispy on both sides. Place on warmed plate.

To serve, top French toast with slice of butter, warmed syrup (low calorie/low sugar if it makes you feel less guilty), crumbled bacon if you're not vegetarian, 1/4 c of toasted pecans and close your eyes--smile--be grateful the election is almost over.

Bon appétit!

WITCH'S FINGERS--SAVORY OR SWEET

 

Well, kids--saying goodbye until next year just breaks me up but as they say, 'Got people to do and places to go'.  I wanted to leave you with one more Elvira Finger Food you can cut right out of the can.  You really only need three ingredients and you can make these savory or sweet.  I must admit though, the savory is just bread dough so if you want to spice it up, top with garlic salt, herbs and of course, a great-tasting marina sauce or any other gory goo that tastes good, looks bad and tests your family and friends to  'just how hungry are you that you'd eat some fingers?'

 

 

 

WITCH'S FINGERS - SAVORY

2 cans pizza dough, lightly rolled out and dusted with flour

sliced almonds

tube of red gel food coloring

1/2 jar prepared Marinara Sauce (you can add fresh tomatoes, herbs, sugar or leave it alone), heat and serve as side.

Cut dough in 1/2" strips.  Roll into finger-size logs, scrunching in lengthwise to plump fingers, thumbs or digits.

Gently squeeze for knuckles, put spot of gel coloring at end of finger and lightly press almond into place.  Cut knuckle markings.

Bake as directed--400 degrees for 10-12 minutes.  Let cool.  Dip into bloody marinara.

WITCH'S FINGERS - SWEET

2 cans Pillsbury Sugar Cookie Dough

See above

Elvira is out of here and remember, "I never turned down a friend...or a stranger for that matter!"

 

JOYEUX HALLOWEEN!