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!